Fish

[brigid]

I'm a pretty decent cook (and baker) but have no experience with fish other than "buy fish frozen, cook according to directions" or "open can of tuna, mix with mayo etc."

Do you have any helpful fish tips, advice, or instruction? Any favorite fish recipes, the simpler the better?

Comments

[zebee]

One I like involves marmalade....

Either
1/2 cup orange marmalade and a tablespoon of grated ginger (or a teaspoon of dried ginger)
or
1/2 cup ginger marmalade

3 tablespoons Dijon mustard
1 tablespoon vinegar
1kg (2lb or so) of white fish.

combine marmalade, ginger, mustard and vinegar. Put 'em in a small bowl and mix 'em into a paste.

spread some of this onto the fish, and grill (broil) 5 min or until the fish flakes off easily with a fork. Don't over sauce, you want to see lots of fish between sauce bits.

Serve with steamed greens (a min or so covered in the microwave is worth a try) and the rest of the sauce in a bowl to season the greens with to taste.

You might want some rice or other grains too.

(of course I have no idea how easy marmalade is to get where you are!)

[brigid]

Oh dang, I love marmalade. What kind of fish would you recommend I use this with?

[zebee]

I just go and get a white flesh fish that comes in fillets. That's because my local shopping strip has 3 different fishmongers who all tend to sell fish that stares at you, so whatever they have that doesn't need to be scaled is what I buy.

I think the last time I did this I used Ling. The book I got it from says Turbot. I've used whiting. Works with most fish that don't have their own strong flavour.