I need help with cooking fish

[dina]

Can someone please tell me how to cook fish. I season the fish fillets with salt and pepper and then bake those in 400 degrees for 12 minutes. After baking they become very hard and leathery. I do not enjoy eating those fish. I love to eat fish, but cannot cook it properly. Please help.

Thanks a lot,
Dina

[JustForToday]

Dina,

Don't know if this is the proper way to cook fish, but it's delicious poached. This is my Mom's recipe and she is a wonderful cook.

She uses the large roasting pan on top of the stove and fills it about half way with water and adds a heaping tablespoon of dried onion and one or two ribs of celery cut very thinly. She brings this to a simmering boil and then adds the fish and frozen fish work really well and the white fish especially like cod, halibut, & tilapia. It takes about 10-12 minutes till the fish flakes easily when prodded with the fork. Then she removes it carefully with a very large type of spatula that is rounded a bit like a large spoon so the fish comes out whole and drains the water at the same time.

What I like about fish cooked like this is that it's delicious cold for breakfast, especially in the summer time.

[JustForToday]

Dina,

Another way that I've enjoyed canned salmon (and I've been told that this recipe works for canned tuna also).

Salmon patty
3oz canned salmon (or tuna)
3 egg white
1/2 cup short grain brown rice (the sticky kind)
dried seasonings (dried onion, garlic powder, parsley or green onion tastes good also)
sea salt and pepper to taste (I've eliminated most of the salt from my food plan and it has made a big difference - I think that I was addicted to the salt as well)

Mix all of that in a small bowl and turn out onto a heated saute pan sprayed with the clean cooking oil (store brands tend to be clean and I like the taste of the olive oil or canola oil - the last I heard, Pam was not clean of the alcohol). I like to spread this out thin like a pancake and let it get crispy on both sides and I sometimes am able to turn this with one of those very large spatulas or just cut it in half with the end of the spatula.

I usually make this for dinner and cook up frozen stir fry mixed veg and put it over the other 1/2 cup of brown rice for my starchy veg and add Bragg's Aminos. Then I put the salmon patty on top and just enjoy - yummy.

[dina]

dear justfortoday,

i cooked my haddock fillets this afternoon following this recipe. i also added 3 stems of flat leaf parsley in the water along with dried onion and celery. i LOVED it. the fish remains moist and delicious. thanks a lot dear.

regards,
dina

Dina,

Don't know if this is the proper way to cook fish, but it's delicious poached. This is my Mom's recipe and she is a wonderful cook.

She uses the large roasting pan on top of the stove and fills it about half way with water and adds a heaping tablespoon of dried onion and one or two ribs of celery cut very thinly. She brings this to a simmering boil and then adds the fish and frozen fish work really well and the white fish especially like cod, halibut, & tilapia. It takes about 10-12 minutes till the fish flakes easily when prodded with the fork. Then she removes it carefully with a very large type of spatula that is rounded a bit like a large spoon so the fish comes out whole and drains the water at the same time.

What I like about fish cooked like this is that it's delicious cold for breakfast, especially in the summer time.

[dina]

dear justfortoday,

can i use 1/2 cup of miilet in place of brown rice? millet is also quite sticky. please let me know. i will surely try this recipe over the next weekend.

thanks a lot,
dina

[QUOTE;10159]Dina,

Another way that I've enjoyed canned salmon (and I've been told that this recipe works for canned tuna also).

Salmon patty
3oz canned salmon (or tuna)
3 egg white
1/2 cup short grain brown rice (the sticky kind)
dried seasonings (dried onion, garlic powder, parsley or green onion tastes good also)
sea salt and pepper to taste (I've eliminated most of the salt from my food plan and it has made a big difference - I think that I was addicted to the salt as well)

Mix all of that in a small bowl and turn out onto a heated saute pan sprayed with the clean cooking oil (store brands tend to be clean and I like the taste of the olive oil or canola oil - the last I heard, Pam was not clean of the alcohol). I like to spread this out thin like a pancake and let it get crispy on both sides and I sometimes am able to turn this with one of those very large spatulas or just cut it in half with the end of the spatula.

I usually make this for dinner and cook up frozen stir fry mixed veg and put it over the other 1/2 cup of brown rice for my starchy veg and add Bragg's Aminos. Then I put the salmon patty on top and just enjoy - yummy.[/QUOTE]

[JustForToday]

Dina,

I hadn't thought of trying millet in the fish patty recipe, but it sounds like it will work ok and taste good also. I like to toast the millet before cooking it. It can be toasted in a dry saute pan - need to keep the grains moving or they will burn and when they let off this heavenly aroma - I put them into the pot of boiling water with a pinch of sea salt per cup of dry grain. The toasting livens the flavor of the millet.

I also like the toasted buckwheat which is also called kasha - much more robust flavor.

Let us know how the fish patty turns out with the millet.

[dina]

dearest justfortoday,

i couldn't wait for the weekend, and made the salmon patty today (for dinner). i used 2oz can salmon (in water) and 1egg. i made the patty in the indian style by adding 1/2t garam masala, salt, and 1/4t chilli powder. i cooked the patty in 1/2T canola oil using a spatula

for my starchy/grain, i mixed 1/2 cup of cooked millet, 1/4 cup cooked parsnip and 1t turmeric. i served my fish patty on the millet-parsnip mixture

i had 1 cup cooked brussel sprouts and 1cup raw cucumber along with the salmon patty and millet/parsnip.

it was delicious. thank you SO much for the recipe.

love you lots,
dina

Dina,

I hadn't thought of trying millet in the fish patty recipe, but it sounds like it will work ok and taste good also. I like to toast the millet before cooking it. It can be toasted in a dry saute pan - need to keep the grains moving or they will burn and when they let off this heavenly aroma - I put them into the pot of boiling water with a pinch of sea salt per cup of dry grain. The toasting livens the flavor of the millet.

I also like the toasted buckwheat which is also called kasha - much more robust flavor.

Let us know how the fish patty turns out with the millet.