COds fishy adventures

[cod]

ok as you may know dh has been diagnosed wiht high cholesterola dn soa by product of this is now we are going to UP our fish consumption. Now i cna cook but am ratehr scared of fish(!) so i thought it may be interesting to have a fishy thread where we cna try out new fihs _ i knwo JOOLstoo is into eating more fihs.

so day one
recipe planned is \link{http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0602r04.asp\here, BUT they had no halibut at teh market today - so i am using hake - another firm fleshed fish apprently}

so will report back on difficulty
bones
taste

\link{http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_13158,00.html\This Jamie Oliver salmon recipe}

Is a favourite in our house. We have it without the aioli tho. V. quick and yum.

Inspired by the fishy advetures I have fed DD's 2 & 3 trout smeared in honey, served with ratatouile and baked spuds for lunch and had a bit myself. It was yummy, DD3 agreed (but then she eats anything) DD2 tried it and announced "I don't like the pink fish or the vegetables" so she just had the baked spud for lunch.

Hello: jumping on this thread cos I have a great fish recipe. It's similar to Greensleeves:

Place rainbow trout fillet(they're cheap) on square of foil, brush the skin with a tiny bit of olive oil then rub in salt and pepper. Turn over, and crush half a garlic clove onto the flesh, spread on a generous teaspoon of coriander pesto, then squeeze on a bit of lime-juice. Bake for about 15-20 minutes.

Your mouth will love you.

I got some Youngs frozen salmon fillets delivered by Asda in error instead of fresh ones and couldn't be arsed to send them back (such a wimp) but however I try to cook them they come out looking like a hangover from a nuclear reaction or something I could sole my shoes with. Even the cats turned their noses up.

Anyone used them - whats the trick to making them edible?

do you thijnk you over cooked the,m?

mayeb poacht hem?

ta all for recipes have had J oliver one before at someone shouse itsnice

broccoli oone nice too
love anchovies

I must have overcooked them, but to be fair they shrivelled up into dry tasteless lumps so fast, I'm not sure it would be possible to do anything other than overcook them.

Poaching is an idea, I've never poached fish. DO I wrap it in something or just put straight into simmering water.

Agree the anchovy/brocolli pasta sounds delicious. Must try.

have just devoured pesto thingy - it was delish!

had to improvise a bit - wholemeal bread crumbs, red pesto - ordinary salt and a teeny bit of black pepper as I'm not keen.

I can't believe something so simple and quick tasted sooooooooooooo good.

Anymore like that would be most welcome TIA

this will sound bizarre but it kind of smelled choclatey - didn't taste anything like it but it smelled gawjuss!

I just shovelled it down it was so nice and the cod fillet was huge too!

I just had it with petit pois and baby carrots (I like to get my carotene ). I have another cod fillet and am wondering whether to try something else with that or do this again.

Also have some tuna waiting - let me know what you do with it please!

i htink olive oils cod with chickpeas soudns great

You can have fish with my chutney recipe that I posted yesterday.....in the recipes section.

ok jools whats on your menu?

Hi WW: Cheese sauce is pretty nigh impossible to make low cholesterol, but you can lower the fat content.

Make up bechamel sauce with 1 pt skimmed milk, 1oz butter and 2oz plain flour. Take off the heat and stir in about 1tbsp grated parmesan and 1tsp mustard powder (brings out the flavour of the cheese) plus seasoning.

I say this serves 2, but I am a bit of a pig.

finbar has tried the cod ans saysa fab - asn shel liked the halibut too
keep em coming
am trying cod next thirs

tlel me what to serve wiht it

that spinach one sounds good

Tuna is lovely with honey, ginger, garlic and olive oil but you could leave out the oil or only use a tiny amount. Or cook it with a crushed black pepper crust like peppered steak.

Salmon is great with Nigella's hot and spicy coating, will see if I can find it in a minute

Trout, slice a load of lemons and cover the trout with lemons, capers and Rosemary in a foil pouch in the oven. Add a smidge of wine or water to make sure it doesn't stick

Sardines on toast are delish, I mix them with horseradish sauce

We eat a lot of fish here but I must admit I don't try new types often. I bought some red mullet recently but they were smelly when I got home so I binned them.

We are having cod wrapped in parma ham and roasted served with puy lentils at some point this week. It is in How to Eat (Nigella).

tuna is delish with black pepper, seared, and left a wee bit pink in the middle. then squeeze lemon juice over it...needs no more..yum!

tuna is delish with black pepper, seared, and left a wee bit pink in the middle. then squeeze lemon juice over it...needs no more..yum! i like this with tabbouleh.

we have had fishy weekend a-go-go!

Got the barbecue out now weather is nice (is gas so v low hassle. Actually less hassle than grilling because less washing up...)

1. salmon fillets from the Tesco fish counter that were ready-marinaded in lemon, tomato and mediterranean-type herbs. Not top top finest quality I admit, but absolutely piss-easy to do - smack on barbie, turn when cooked halfway through.
   (Optional: Watch as they stick irretrievably to the grid and curse yourself for not having shelled out £15 on a special fishtoasting rack; serve hacked into strips and made into fajitas)

2. wildly reduced Wild (aha) Alaskan Tesco Finest Salmon, marinaded in the teriyaki stuff below and cooked in griddle pan as too cold to barbie.

And (whole point of this post) DH's Top Tip for Tuna Teriyaki, which he got off some TV chef years ago (and loves to tell the story of):

Rub tuna steaks with tiny bit of oil and sear in a red hot pan for a minute each side.
Take them out of the pan and put in some chopped ginger and garlic, a good slosh of dark soy sauce, the juice of a lime and some maple syrup (v important for smoky flavour).
Cook for a few secs till all thick and sticky.
Pour over tuna and let it soak in a bit.
Serve with couscous or something and lots of salad.

Keep the fishtips coming - anyone got good ideas for fresh sardines? Saw some v goodlooking ones in Waitrose today...

Made Tuna last night2 thick fillets (serves four)Marinate in:

1/2 cup balsamic vinegar
1 tsp fresh grated ginger
1/4 cup fresh chopped pineapple
1/4 cup fresh chopped papaya
t tsp minced garlic
Salt and Pepper to taste

Marinate tuna in this for at least 30 minutes. Broil or grill the tuna - 5 minutes or so on each side--don't worry if middle is still red. Make sauce on the side in a saute, reduce till half remains and pour over the completed tuna. Serve on bed of nice rice with green salad.

have had my salmon with red peppers and onions tonight with garlic potatoes - scrummy.

Think I'll have a go at the tuna!

its good sint it jools?
the vinegar iand paarsley are vital imo

its good sint it jools?
the vinegar iand paarsley are vital imo