I just get the frozen, wild caught fish from Target and follow the recipes on the back of the package. Tonight we are having sword fish with pesto
I did follow the recipe, it's mushy and wet and no taste. It's not a recipe, it's more how to cook it by itself. I need a sauce or something on it. Seasoning? Mustard?
I like poached salmon. Mustard is good. Yogurt is good. Garlic sauteed in butter and then poured over salmon is awesome. Don't avoid salt with fresh or frozen fish.
Baked fish works on a lot of the fish sold frozen like salmon, tilapia, and cod. Recipes abound online for specific fish because temp and time per pound are different for different fish. Lemon, butter, hot sauce, jerk sauce, and curry sauces all work well on baked (or poached) fish, depending on your tastes.
Catfish, which some people don't like because they're bottom feeders (but I think tilapia is also), I've had good luck sort of free hand blackening. I put just about every hot dry spice I have in a baggy. Put the fish (patted dry) into the baggy and shake. Get a cast iron pan really really hot. Place fish into pan - don't walk away. When the bottom side is blackish, flip fish, and turn off heat. If you're working on an electric stove, move pan to a cool burner also. The fish will cook on the second side from the heat from the cast iron. If you can find fairly small catfish, this comes out like barfood - have plenty of lemonade or water on hand.
"Right is right, even if no one is doing it; wrong is wrong, even if everyone is doing it." - St. Augustine
Salmon with mustard is so good! I would top it off with some herbs as well. Maybe Parsley or Cilantro.
You could also make Salmon Cakes with mashed sweet potato to off set the texture of the previously frozen salmon.
Sometimes I'll just use home made raw mayo and mix it in a crunchy salad with cut up salmon in there (like shredded chicken).
Add some spices. So delish! or a home made avocado dressing if you don't want to do mayo.
My Health and Nutrition Blog
Defrost the salmon. On a large sheet of parchment, place a bed of lemon slices. Pat the salmon dry and liberally season (S&P) both sides. If skin is still on, place skin side down. Place several pats of quality butter or CO on top side, then layer with more lemon slices. Seal (fold over) the parchment packet, and bake at 350F for ~20 minutes. The fish does not need to be "masked" if it is of decent quality, but lemon and some butter/CO do enhance it. The result should be flaky, flavorful, and a cinch to make.
Living in Alaska, we catch a freezer full of Salmon in the fall and eat it for the rest of the year. Personally I prefer to slow-thaw salmon prior to cooking it. I drop the filet (still wrapped in it's seal plastic vacuum packaging) in a bowl of water and let it sit until thawed. A lot of times I will just do that at lunch and then leave it on the counter until I get home from work - so 4 hours. The water is still quite cold when I get home but the salmon is thawed. Salmon is super forgiving and can be cooked nearly any way - poached, baked, fried, grilled. I prefer baked, myself.
High Weight: 225
Weight at start of Primal: 189
Current Weight: 174
Goal Weight: 130
Primal Start Date: 11/26/2012