In the last year or so, I have gotten much better about cooking fish once a week. Mostly on Fridays – trying to be a good Catholic and all! :)
Delicious, healthy and easy – there really is every reason to cook fish.
Fish was so intimidating for so long, but it’s really easy. My go-to way to cook fish is to bake in a glass dish with some butter, lemon, salt and pepper. No matter the fish, you really can’t go wrong with that combo. I bake it at 375 till the fish is flaky looking, this is something you really just need to eyeball, because each cut is different, but usually it is baking for at least 15 minutes.
Awhile ago, I asked the awesome and amazing M+BL Facebook community their favorite ways to cook first and this is what they said:
I love cooking fish in my cast iron skillet in the oven. I brown both sides quickly on the stove top and then finish it off in the oven. I hate lemon with my fish, so you won’t find any lemon juice on my fish. I just sprinkle a spice blend I make ( garlic powder, sea salt, savory, and a touch of cayenne) and flash sear both sides and then put the skillet in the oven to finish off. When it flakes off easily usually means its cooked to me I’m from south Louisiana so fish is always in abundance in this house!
Red fish is best put on the outdoor grill in an aluminum foil packet with red onion, green onions, and a splash of fresh squeezed OJ (1 tsp). Marinate the red fish in OJ for an hour before grilling.
If you decide to to cook any fish out on the grill put it on something like a piece of foil so it doesn’t fall through the grates (my hubs learned this the hard way). We also tried a trick i saw on pinterest of laying the fish on lemon slices. it made the the fish super flavorful. we also tried it with lime slices and made fish tacos. and jessica is right- for almost all fish- when it starks flaking away from the bone easily, it’s done.
Flounder and Spanish are great in foil packs on the grill.. a little lemon pepper, yum!
Cook it till it reaches 145 degree internal temp and flakes you touch it.
Low heat (350F) and sea salt, dill. I make sure the grill is as clean as possible and spray it with oil. When it just starts to flake, it’s ready.
I’ve always used a simple way taught to me from a friend. This works on the grill or in the oven. Take two layers of foil, spray with nonstick spray, place a piece of fish and some frozen vegetables(your choice)drizzle it with lemon juice and fold the foil, leaving a little air pocket at the top. set your foil packs on a cookie sheet and bake at 300 for about 20-30 mins depending on thickness. to check your fish, take a fork and if it flakes easily you are done! !
The bass and flounder are really good marinated in an asian flavor then wrapped in parchment paper and baked with some cut veggies like zucchini, red peppers, etc. It’s super easy with very little clean-up and great served over rice. It’s fancy enough to serve to guests too.
I like my redfish and trout in a pecan or macadamia crust they sell at Whole Foods. Light pan fry (with a small amount of EVOO) is super yummy. I got the idea from a 5 ingredient 15 minute recipe book that Cooking Light published years ago. Served with rice and smashed new potatoes.
Put the red fish on a piece of folded up foil with butter and garlic. Put it on the grill until it is flaky and white.
You HAVE to top the flounder with thin lemon slices and crabmeat. There is just no other way!
Fish sandwiches! Use coconut oil (healthy and great for high heat). Dress fish in a light egg bath, then dip into panko then off to fry land. Enjoy!
I keep it simple, olive oil and lemon and s&p. or rosemary and lemon and olive oil. I think with fish, less is more when it comes to seasoning it. As for cooking, I always overcook it just a bit, so I won’t try to tell you how to do that.
We use a fish basket that you can get in the grill section. Spray it with Pam and we use cavenders a lot to season (white fish). We love making fish tacos! Having them Saturday for Cinco De Mayo. Instead of regular salsa, we make mango salsa.
Using avocado oil will help the fish not to burn as much and definitely putting foil on grill with a few holes will help! It all goes good with mango salsa…a fresh and light taste
Here are some other great posts with tips for cooking fish:
Do you try to each fish once a week? What’s your favorite recipe?