Suggestions for eating fish

by (220)
Answered on August 19, 2014
Created October 18, 2012 at 10:45 PM

So I am not a big fish person. Really don't like much seafood except for shellfish. Any suggestion on ways to cook it or types to try that are good for non fish eaters. Currently having tilapia.

Also if I supplement my omegas is it a big deal to be mainly red meat based?

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6 Answers

2409 · October 18, 2012 at 11:50 PM

Consider seaweed as a source of minerals and iodine. You can buy it dehydrated from any oriental grocery. Add liberally to salads. I would avoid all farm raised fish. Most, but not all tilapia is farm raised. There is nothing wrong with shellfish such as clams, oysters. lobster, crabs, and mussels. It may even be better than bony fish as it is nutrient dense. Fry in butter or coconut oil.
Shellfish I steam.

32546 · October 18, 2012 at 10:56 PM

If you are eating shellfish weekly, & supplementing Omega 3 (krill oil is a great source), then I see no need to eat food you don't like.

26207 · October 19, 2012 at 12:20 AM

When I cook for non-fish lovers, I like to pair my fish with a really assertive sauce. Like a chimichurri sauce, mango-mint salsa, mojo, pecan butter, bercy, etc.

Also, Tilapia is hard since it has no flavor, and little texture. Mahi Mahi, Grouper, Trout, Tuna, Salmon -- all more flavorful fish

1365 · October 18, 2012 at 10:53 PM

The two most important things with fish is to find it fresh and to not overcook it.

To cook, just put some oil and spices on it and broil for 6-8 minutes (assuming a medium thickness filet) just until the top gets barely crispy brown and the bottom isn't raw.

To find it fresh, that will depend on your location and food networking abilities!

1409 · October 19, 2012 at 4:25 AM

Start out with white fish. Oily fish like sardines and mackerel are a bit more difficult.

And just about any fish benefits from the butter-garlic-parsley-lemon treatment - the sauce alone will make you love fish!

2411 · October 18, 2012 at 11:04 PM

Use a zesty (herbs and pepper) tomato-based sauce and either bacon grease or butter to cover/drown the fish that you cook in a pan. All those tastes should cover up the fish taste nicely.

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