<p>My second help-me-cook-Easter-dinner thread. :)</p>
<p>One of the guests coming for dinner has special dietary needs and cannot eat the protein dishes we “traditionally” have. He eats mostly fish. Besides shrimp, or frying walleye/perch I have zippo experience with fish.</p>
<p>I know Tilapia is popular right now and easily available. Can you give me a step-by-step to a simple recipe that I can bake or broil??? </p>
<p>I actually like eating fish myself, but since most of my at home family only eats the fish I mentioned above, I don’t venture out to try other types.</p>
<p>I cook both tilapia and orange roughy the same way. It doesn’t matter if it is frozen or fresh. I usually broil it on high in the oven. I oil the fish with olive oil, then I salt and pepper it. I broil it until it starts to flake then I spread softened butter across the top. I continue to broil it until it starts to get a little brown on the top. My husband and I prefer it really to be a little brown…even to the point that it has a slight crispyness at the edges. Sometimes I will saute a variety of chopped peppers with onions to serve with it. Very fast and delicious.</p>
<p>The allrecipes recipe looks yummy! I put it in my “recipe box” on the website! I’ll have to find out if he can have Parmesan cheese and/or mayo - he has a lot of food difficulties,but wow that sounds good!</p>
<p>abasket…I live with a family of “food difficulties”… Hubby diabetic and celiac; daughter allergic to chocolate, onions, rice, pork, cinnamon, barley; son barley and rye. Big fun.</p>
<p>Maybe not for Easter…but I love searing white fish in a pan (a few minutes per side) with some olive oil. Then I take it out, put it under foil and make a quick topping in the same pan with white wine, some chicken or veggie broth, some diced roasted tomatoes (from can or you can use diced tomatoes when they’re in season), frozen artichokes, and a few capers. Pour it on top. Yum. You can also sear the fish partially and then finish it off in the oven with this topping.</p>
<p>I cook it in a frying pan with a little olive oil. When it’s just about done, I sprinkle on some seafood seasoning that I found in the spice aisle at the gro. store.</p>
<p>The big thing is not to overcook it. It will turn to mush. Make sure you stop cooking when it still looks a little underdone as it will continue to cook. It is easier to cook a little more than to undo mush.</p>
<p>I don’t much care for talapia. We mostly cut it up and put it in fish stews. If you can get a nice piece of haddock or cod, it will be a better dish.</p>
<p>Here’s how I cook Haddock. Nice and simple. It’s so good. Basically, it’s to die for!</p>
<p>Just a small amount of butter in a non-stick skillet on the stove top. Add the haddock. Salt and pepper the top of the fish while it’s sauteeing. Just for a minute or two.</p>
<p>Pour in a small amount of the white wine you are drinking, maybe half a cup. Let it come to a boil and then put the whole thing in a 350 degree oven til it’s done: usually about 10 minutes for a thick piece of fish.</p>
<p>Return the skillet to a hot burner (use a potholder!), serve the fish, stir in some fresh minced parsley and a pat of butter into the simmering wine sauce. Pour over the fish.</p>
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<p>You can do pretty much the same thing squeezing lemon over the fish instead of the wine.</p>
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<p>You can also do a similar thing with a piece of salmon, only sear the non-skin side in the skillet in a little butter until it’s brown and a little crispy, then take the skillet off the burner, turn the fish over (skin side down), salt and pepper it, and throw it in the oven for ten minutes. Take it out of the over, squeeze some lemon juice over the fish, and serve.</p>
<p>If you ever make fresh salsa, try your recipe searing the white fish and then throw in some of the fresh salsa to sizzle and sear while the fish finishes cooking. It makes an incredible zingy sauce for a piece of white fish.</p>
<p>I made tillapia last night that was very good, similar to toneranger’s recipe in post 10. I put a little olive oil in a baking pan, put in the tillapia and topped with mixed seasoning spices and some pesto. When the fish was almost done, I made a sauce using Greek yogurt with honey flavoring. I mixed a little of the hot olive oil into the yogurt to warm it up, added capers, put the sauce over the fish, and returned to the oven to finish warming the sauce. Quite good–none left over!</p>
<p>idad…yes I DO make my own salsa…usually in the summer (when the tomatoes are local…and red) and it’s great with a white fish. Chopped tomatoes, mangos, red onions, cilantro and lime juice. It looks beautiful too! </p>
<p>I have stopped buying tilapia though even though it’s cheap and tasty. although I do order it when I’m out once in while. Don’t trust those farms and it’s high in Omega 6 due to the corn diet they feed them (note: I did read that Wegmans and Whole Foods have pretty tough standards though). I go with Cod, or Fluke Flounder or Halibut when it’s in season. Or lemon sole. All wild caught, fresh and low in mercury (ok…halibut is moderate but it’s worth it for a treat once in a while). And I love wild salmon…can’t wait till it’s back fresh in the fish stores and Wegmans.</p>
<p>Whatever you do with walleye/perch you can do with tilapia.</p>
<p>I often buy tilapia or catfish. Season some cornmeal with salt, pepper, and paprika or cajun mix. Dredge the filets in the cornmeal. Add a dribble of vegetable oil to a hot pan and saute just until they flake. You can also bake them in a hot oven (~400) for ten minutes or so. It’s almost as good as deep-fried fish, and way healthier.</p>
<p>Thai curries are also easy to do with these freshwater fish. Follow the directions on a can of curry paste. Usually you just saute some paste in a little oil, adding fresh garlic or ginger if you have it. Add onions, green peppers, or other vegetables if you like. Pour in a can of unsweetened coconut milk (the lite kind works fine), blend, and poach the fish at a simmer for 5-10 minutes. Put this over rice or noodles with mint, basil, or cilantro. It’s wonderful.</p>
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I’m poaching a whole line caught salmon for Easter. Cooled, spread with remoulade, and covered with thinly sliced cucumber “scales”.
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<p>I’ve got a bunch of vegetarians (who eat fish) coming for dinner and wanted to do this. Do you need a poacher? What kind of broth or water do you use for the poaching? Is there a recipe you can share. Thanks.</p>
<p>I have a long pan (fish poacher) but any non reactive pan that you can fit the fish in will do. I just poach in white wine with a bit of salt and pepper. The remoulade adds all the flavor you need. You can make it in the morning (don’t over do it! better to leave it just a little raw in the middle) and put in the fridge to cool. There are plenty of remoulade recipes on epicurious.com.
I slice the cucumber “scales” extra thin and then arrange on the fish with an olive for the “eyes” and extra remoulade piped on to cover the tail. It’s kind of an old fashioned recipe, but REALLY easy and festive. I’m also serving blini with caviar, some veggies, a green salad ,steamed baby potatoes with chives and a coconut cake. All stuff that I can make ahead of time.</p>