KBtotheBB

I realized that DH and I eat the same three fish recipes over and over again. (2 salmon, 1 tilapia) I would like to try a new recipe, but nothing in my cookbooks or online is striking my fancy. Anyone got one for me? I'm also totally up for trying new fish. Salmon and tilapia are the only types of fish we really like. We have tried flounder, but neither of us liked it.

TIA!

grinell

I don't care much for fish. I eat Tilapia and Salmon if forced. I do like Mahi Mahi too though. Here's one of our favorite Mahi recipes:

Ginger-glazed mahi mahi
3 TBS honey
3 TBS soy sauce
3 TBS balsamic vinegar
1 tsp ginger, minced
1 clove garlic, minced
2 tsp olive oil
4 (6 oz) mahi mahi fillets
salt and pepper to taste
2 tsp canola oil

In a shallow glass dish, combine the honey, soy sauce, balsamic vinegar, ginger, garlic, and olive oil. Season fish fillets with salt and pepper, and place them in the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.

Heat canola oil in a large skillet over medium heat. Remove fish from the dish, and reserve marinade. Fry fish for 4-6 minutes on each side, turning only once, until the fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.

Pour reserved marinade into skillet, and heat over medium heat until the mixture reduces to a glaze consistency. (Saute bok choy or another veggie in it if you like.) Spoon glaze over fish, and serve immediately.

Sparqi

This is so good! I actually leave out the potatoes unless I have time to precook them a little. They never get completely done in the parchment by the time the salmon is done. But, the caper butter is soooo good, and no clean up! Woo Hoo!

Salmon, Spinach, and Potatoes Baked in Parchment and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

KiwiMama

It's not really recipes, but DH and I like to serve salmon with pesto and chopped almonds. It's pretty tasty.

Another great topping for the salmon is a citrus glaze - we tend to use orange marmalade warmed up to a quick and easy one.

Vanesa

Kim , beside your recipie this is how I eat the tilapia. The recipie calls for catfish but I don't like it and with tilapia it's great.
What I like also it's that it takes not time.
We eat it with steam brocoli, wild rice and pineapple salsa on top of the tilapia. SO yummy.

Blackened Catfish and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

whistlergirl

Kim, we like this recipe - it's really easy. We've used tilapia or cod in this recipe but I think you could use pretty much anything.

Fish Fillets, Tomato and Mushroom Packets (Anne Lindsay)
Serves 2

2 fish fillets (6oz each)
1 medium tomato, coarsely chopped
1/2 cup sliced mushrooms
2 tbsp packed chopped fresh basil or dill or 1/4 tsp dried basil, herbes de Provence or oregano (I usually just use oregano)
1 tsp each fresh lemon juice and olive oil
1 clove garlic, minced
1 green onion, diagonally sliced (what do you call these in the US - spring onions?)

1. Place each fish fillet on 12-inch square of foil. Preheat oven.

2. In bowl, toss together tomato, mushrooms, herbs, lemon juice, oil, garlic, green onion, and salt and pepper to taste; spoon evenly over fish. Fold foil loosely over top, sealing tightly. Place on baking sheet. Bake in 450 degree F oven for about 10 minutes or until fish flakes easily when tested with a fork.

This is really good served with couscous, rice or mashed potatoes.