Rocco32

Stupid question I know, but the only thing I know how to make is pasta and grill chicken on my George Foreman.

If I pick up fresh fish from the market or like swordfish steak, how do I cook it (the simplest way).

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crazy_enough

I sometimes broil my fresh tuna or salmon in the oven, fry it in a pan(for thin steaks) with olive oil, lemon juice or slices and chopped garlic or wrap it up in foil with the same goodies and stick it on the bbq...Fish is fairly user friendly!

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Rocco32

If you broil it in the oven, how long do you leave it in there?

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crazy_enough

hum, it really depends on the type of fish and the size or thickness....I usually set the oven around 350-400 and keep an eye on it...Since I always add a lot of "moisturizing" agents(olive oil, lemons etc) it sometimes takes a little longer but wrapping it in foil avoids overcooking...Id says anywhere from 20 to 35 mins...

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largepkg

Do you like salmon or tuna? If so do you like it on the rare side or fully cooked?

Rocco32

Thanks Crazy enough!

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Rocco32

I'm not really sure what I like. I've never bought "fresh" fish before. It was always packaged in the frozen section. I've had salmon and liked it but the only tuna I've had came out of a can

I'd say somewhere between the rare side and fully cooked.

I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain...

largepkg

I like both on the rare/raw side. I usually saute in a good non stick pan with olive oil fresh chopped garlic and a squeeze of lemon. It depends on the thickness but I use fillets and cook about 2-3 min per side over med/high heat. Then add wasabi and soy on the side.

crazy_enough

NP!! Its so rare that I can actually provide help on here, instead of just sucking the info outta u guys!!

And I like my fish well cooked BTW...I like for it to ahve a "flaky" texture when cooked.

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JLB001

I cook everything in a sm. skillet with Pam and steak seasoning.

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cappo5150

i cook my fish on the foreman grill. comes out real nice.

MtnBikerChk

swordfish and salmon on the george are great. just rub some spices on the meat before you grill (our george came with a whole book of "rubs"). If you don't have the book just google it.

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Pylon

Fish is fairly "bulletproof." If you don't leave it to sear for 20 minutes or more, you'll be ok. I like to heat the pan with a little olive oil and garlic, sprinkle the fish with salt, pepper and adobo seasoning, then drop it in the pan. Hit the other side of the fish with the seasonings, and let sear for 5 min or so, more if very thick cuts. (Cover them with a lid to help hold the heat on thick cuts.) Once they are cooked on both sides, I like to hit the pan with some lemon or lime juice (1/4 c should do it, maybe more depening on the amount of fish.) Cover and turn off the heat. The pan will turn the juice to steam and infuse the fish with the flavor.

BTW, adobo is a mexican spice combo. It's great on everything, a little spicy and salty.

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vellanator

Here's a bullet proof way to cook fish. This works nicely for salmon, but pretty much any kind of fish would work.

Take your fish fillet and place it on a big enough sheet of aluminum foil to wrap that sucker up in. Add spices to taste. Salmon, for instance, is really good with garlic, lemon, and some dill. A dash of salt, wrap it up and put it in the oven at 350 degrees. 20 minutes or so and you're good.

It's easy to check - just unwrap and have a look.

It stays really, really moist because it's getting steamed beautifully in there.

Enjoy!

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vellanator

One more way, esp. for that swordfish you're looking at cooking up...

Baste it in a mix of olive oil and basalmic vinegar. Dust a little garlic powder on it, and throw it on the barbecue.

3 minutes a side should be PLENTY. Here's where the fine line between done and overdone must be carefully watched.

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nikegurl

i never cook fish....but i should. if you cook ahead can you store it for a few days or is that risky w/fish? (i do it w/chicken and beef all the time but somehow it seems that you should be eating fish when you cook it and not reheating later )

thanks

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Jodi

You can but EWWWWWWW.................Talk about stinky! I eat fish all the time but I eat what I cook and I don't reheat it.

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nikegurl

i've never tried it - but it seems gross (reheating)

i can't remember the last time i cooked a meal when it was time to eat it

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Shae

Either or! I'm a big fan of sushi.


And I had a cajun seasoning that I rubbed onto a piece of tuna and seared it with olive oil. I think its good to have the middle a little rare when you sear it. And let me see if I gan pull up that spicy sauce recipe. I love to put it onto the tuna.

cman

That is how I cook it pretty much. I love Cat fish wrapped in tinfoil with garlic and butter, MMMMMMM. I also like Bassa, cooked in butter with sour cream put on it the last minute it is in the frying pan with a little garlic and oregino( or how ever you spell it). I can't find Bassa out east though, last i saw of it was in Phoenix.Its not so fishy.

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NipsMG

Take catfish, brush with olive oil, sprinkle cajun seasoning on. Throw spiced side down in frying pan on Med HI., put olive oil, cajun seasoning on top side. Flip in 5 mins, cook bottomside for 5 mins.

Same with tilapia, just use lemon pepper (or you can still use the cajun seasoning)

Salmon: Preheat oven to 350. small amount of olive oil in cast iron pan to coat bottom. Heat to Med Hi on burner. Use salt & pepper on both sides of salmon, throw in pan, brown both sides. Get a small can of diced tomatoes with green chiles in it. Throw in tomatoes around, and lightly covering fish. Throw fresh basil & bay leaves in, along with some fresh garlic or garlic powder. Throw cast iron pan in oven on 350 for 30 mins.