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What do you guys eat with fish?

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  • What do you guys eat with fish?

    Meat seems natural to pair things with, and it's often fatty enough I don't feel the need to dress it up. But that could be because I'm from the midwest, and when I was growing up, fish was square shaped and served with mayonnaise.

    Got any good ways to add more interest/variety/fats to fish and seafood? Good sides or methods of serving other than chucked into a salad like I always do?

  • #2
    What do you guys eat with fish?

    Salmon is good with a citrus or rosemary butter sauce and some freshly ground black pepper + sea salt. Served with rosemary potatoes.

    You can also try an garlic- avocado or cashew cream sauce drizzled on top of trout/tilapia/etc, served with caramelized carrots.

    Or you can go Asian and do a butter-soy sauce-sugar-Chinese vinegar-garlic-ginger base and sear the fish (trout is good this way) in the sauce. This one is traditionally done with a whole fish.

    Pesto is awesome for salmon as well...

    You can make your own tuna or salmon salad mixed with homemade mayo. I make my "mayo" with melted ghee and so it is a whipped butter-mayo combo thingy.

    Finally, making your own sashimi/naruto/sushi bowl is awesome if you can find sushi-grade fish. Served with homemade spicy mayo (homemade mayo + sriracha)

    Sent from my iPhone using Tapatalk
    Last edited by turquoisepassion; 11-30-2013, 02:04 PM.
    HCLF: lean red meat, eggs, low-fat dairy, bone broth/gelatin, fruits, seafood, liver, small amount of starch (oatmeal, white rice, potatoes, carrots), small amount of saturated fat (butter/ghee/coconut/dark chocolate/cheese).

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    • #3
      Lately I've been on a kick cooking it slowly in a skillet with garlic butter. Then putting it on a plate and topping it off with sauerkraut and sour cream.


      • #4
        Have it with steak...yum
        Man seeks to change the foods available in nature to suit his tastes, thereby putting an end to the very essence of life contained in them.


        • #5
          Originally posted by neowild View Post
          Lately I've been on a kick cooking it slowly in a skillet with garlic butter.
          That's tasty.

          I do salmon or atlantic mackerel 3x a week. Fatty fish already creates a large amount of oil in the skillet once it starts cooking. So a lot of times I'll just have it plain with sea salt, super tasty. With salmon sometimes I'll add butter and carrots.

          Here in Asia fish is often served whole so I've got used to that. Sometimes I'll take a whole croaker or something fresh from the fish market, put it in a cast iron skillet with a lid, throw in butter and a bunch of different veggies, herbs, and sea salt, and let it slow cook together. Flavors mix together, really good.

          Tuna steaks seared on both sides in the skillet with a lump of grass-fed butter on top. Cooked this up in a hotel kitchen earlier this year…



          • #6
            Oh, here's another breakfast creation from this year; salmon and avocado go well together…



            • #7
              Medditerean I like , lemon tomatoes fennel onions aubergines courgettes pine nuts olives

              From London England UK


              • #8
                Western: Bitter greens, citrus, onion/chives, soft root vegetables, butter/cream, bacon, mushrooms, pistachios, any herb in the mint family, eggs

                Asian: Coconut, nori, ginger, soy sauce, peppers, peanuts, pine nuts, cashews, walnuts
                My chocolatey Primal journey

                Unusual food recipes (plus chocolate) blog


                • #9
                  I'm kind of boring when it comes to fish. I almost always layer it on top of asparagus spears and diced mushroom, then top it with garlic and butter, wrap it in parchment and throw it in the oven.


                  • #10
                    Hi RittenRemedy,
                    I often pop pesto on top of my fish, or an olive oil-based tapenade in some flavour or other, like black olive, red capsicum or sun-dried tomato. Delicious!
                    Last edited by Orange; 11-30-2013, 03:48 PM.


                    • #11
                      Spinach goes with everything.


                      • #12
                        I like my cod cooked in bacon grease with lots of parsley and sea salt. And, since I'm terribly dull, you'll catch me eating it that way pretty much every time.
                        Last edited by Knifegill; 11-30-2013, 05:01 PM.
                        Crohn's, doing SCD


                        • #13
                          The three seafoody things I eat the most are salmon, squid, and shrimp. I love salmon simply and usually cook a whole one (beheaded sadly) in the oven wrapped in parchment with some lemon and salt. Nine times out of 10 I have it on top of a small serving of white rice. If I'm feeling industrious, I use the tail end to make a simple version of gravlax and when that's ready, I roll it up with chevre in nori sheets.

                          Shrimp is plentiful right now and my source is head on. Mostly again, I take the easy way and just do a spicy boil with them, put them in a bowl, then dismantle them as I eat. Dipping sauces can be chipotle salsa, homemade mayo, or even just some melted butter with some lemon squirted in. (Don't forget to suck the heads. ) I don't usually do a side with this. Another way to go is a stir-fry with or without rice.

                          Squid I like sauteed with tomato and garlic in olive oil. Depending on how hungry I am, I either eat just this or put it over rice.

                          All three are good chilled and mixed up with tomato, a little fresh spinach, garlic, vinegar and oil. Even without the spinach it's good.

                          Almost any kind of potato dish is good next to fish also.

                          Congrats on trying new things.
                          "Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine


                          Who says back fat is a bad thing? Maybe on a hairy guy at the beach, but not on a crab.


                          • #14
                            Originally posted by Knifegill View Post
                            I like my cod cooked in bacon grease...
                            Hahaha, awesome.


                            • #15
                              Lazy reply ... a million and one ways. I'm for the most part a Pesce-Primal: Living in the Ice Age

                              Full reply ... depends upon the fish.

                              Some interesting combinations:

                              Salmon - asparagus, avocado, cauliflower, marinated in yoghurt, spices well, marinated well
                              White fish - steamed with veggies, tomato sauces work well
                              Haddock - loves mushrooms and cream sauces
                              Swordfish - amazing with a roasted red pepper and tomato sauce, spices well, great with fruit! Mango or starfruit with chilli
                              Mackerel - spices well, nice with rice or over a basic curry sauce, superb with rhubarb!
                              Herring - pickled beetroot, gherkin, boiled egg
                              Sprats/Sardines - root hashes, gorgeous!
                              Tilapia - HOT HOT HOT tomato sauce. Think 'Shito' - it's Ghanaian.
                              Tuna - Nicosie? Great with fruit, great with root hashes or simple stir-fried veggies
                              Squid - simple chilli sauce
                              Octopus - heavy tomato soups, think Italian
                              Scallops - risotto, on their own, part of a Bouillabaisse?

                              ... the list goes on.

                              For inspiration around fish and fish-loving cultures, look to the Italians, the Sardinians, southern France (Provencale), British (especially Cornwall), northern France, northern Spain (Catalan), African is always interesting (check out Ghana, especially) ... then, there's Jamaican and don't forget the Nordiscandiwegians! They love their oily fish. Oh, and Icelanders ... simple, but very tasty. Their food, not the people

                              Go out of the box, too - Catalans are partial to meat and fish together, a thick soup of fish with meatballs. You'll probably find the Italians doing the same. Check out old British recipes where oysters were used (when they were cheap and couldn't be sold), bulking out dishes like Lancashire Hotpot.

                              There's a world of awesome out there with fish - it's an adventure. I hope my blog helps you out. I took the decision to go predominantly pesce-primal about two years ago and have not had the same dish twice. That's inspiration for you!

                              Living in the Ice Age: Index

                              My reasons? Well, I had a little rant on my blog: Living in the Ice Age: Beef Fillet Steak

                              "... needs more fish!"