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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Recommend a non-fishy fish :)
Ok, I have a dilemma. My husband loves fish (especially salmon). I hate fish. I think it's maybe that I've only had fishy fishes. Anyone know of a fish that doesn't taste fishy?
We want to incorporate fish in to the diet, but I'm reluctant to spend money on fish only to hate it.
Re: Recommend a non-fishy fish :)
Red Snapper is also a great non-fishy fish
Halibut is fantastic as well - but very very spendy!
I made some Red Snapper the other day wiht Panko Bread crumbs on it and pan-seared - YUM!!!
Red Snapper is VERY good, as is tilapia.
With tilapia, what I like to do is very simple. I have three methods of making it:
1) wash and pat dry fish and place on a pam'ed cookie sheet. drizzle with EVOO and season to taste- DH likes lemon pepper and I like that creole seasoning in the green canister-thing. Put your broiler on high and broil it until it's white and flakes easily with a fork. It doesn't take incredibly long, 10 minutes max... So I usually stand there and watch it through the window of my oven.
2) Was and pat dry... On med-high, put enough evoo in the bottom of a flat-bottomed pan to just cover it. Season like I mentioned before, and lay seasoned-side down in the pan. Go ahead and season the other side, and flip once the bottom side has begun to brown... I think it only takes 2-3 minutes on each side. When you do it this way, be VERY careful flipping because it will fall apart easily.
3) If I'm feeling fancy, I make pecan crusted dijon tilapia. All you do is wash and pat dry (lol), and combine equal parts brown mustard and mayo (probably about 2 tbsp of each for 2 filets) and a squirt of lemon juice and whisk until blended. Place filets on a pam-ed cookie sheet or baking dish and spread dijon mixture evenly to desired thickness... After that, press chopped pecans into the top of the fish. Be sure to put enough dijon mixture on the fish to do a good job holding the pecans in place. Broil for 10-12 minutes until the fish is white and flakes easily.
**with this, be sure to keep your oven rack a little bit away from the heat source, otherwise it will burn the pecans before the fish is finished cooking. I learned this the hard way =(
Generally, most fishes are not very fishy-tasting. It's the poor quality that makes them fishy. Of course, fish like salmon and tuna have completely different flavors than most.
I am not a huge fan of tilapia, but it's very popular as you can see
Mahi-mahi is great, and a good piece of it should not be fishy. I love snapper and triggerfish. Flounder is a really light fish and seems to be available at a lot of places.