Can you help me be a better pescatarian?
June 27, 2023 11:48 AM Subscribe
I’m having trouble figuring out what are good fish to eat weekly (sustainability, less mercury, etc). Also what are good recipes aside from just pan searing?
This is my local fishmonger and I get fish from them weekly, in addition to whatever is generally available at a Trader Joe’s. We eat fish for usually 1-2 meals and I usually get an Irish Salmon and halibut or cod. Are there other fish I should try on my weekly rotation? What can I do with them aside from pan searing and fish tacos, which I am bored of.
This is my local fishmonger and I get fish from them weekly, in addition to whatever is generally available at a Trader Joe’s. We eat fish for usually 1-2 meals and I usually get an Irish Salmon and halibut or cod. Are there other fish I should try on my weekly rotation? What can I do with them aside from pan searing and fish tacos, which I am bored of.
Response by poster: I do eat shrimp and all other seafood! No air fryer though or a likelihood of getting one.
posted by inevitability at 11:53 AM on June 27, 2023
posted by inevitability at 11:53 AM on June 27, 2023
If you reconsider that, even my extremely cheap air fryer does great at other fish filets, fresh or frozen. Particularly in the summer when I don't want to crank up my entire oven/broiler.
posted by phunniemee at 11:55 AM on June 27, 2023
posted by phunniemee at 11:55 AM on June 27, 2023
I mainly cook fish in foil/paper parcels, often with lemon juice, herbs and other veg. Very easy.
posted by plonkee at 11:57 AM on June 27, 2023 [5 favorites]
posted by plonkee at 11:57 AM on June 27, 2023 [5 favorites]
There is a recipe for salmon packets in this book that works with salmon or other fish fillets (we've had it with cod and trout as well, whatever fillets look good) and is easy and delicious, served over rice or noodles. You can cook most fish in the oven, either in packets like this or just marinated and baked. There are other good seafood recipes in there too, but I make the salmon packets almost weekly.
posted by phlox at 11:57 AM on June 27, 2023
posted by phlox at 11:57 AM on June 27, 2023
Sardines and other tinned fish are great as well. Add to pasta, or have a picnic meal with triscuits or thin bread.
posted by wocka wocka wocka at 12:02 PM on June 27, 2023 [2 favorites]
posted by wocka wocka wocka at 12:02 PM on June 27, 2023 [2 favorites]
I only had this a couple of times but Golden tilefish tastes remarkably like lobster, and is delicious pan-seared with butter (if you do butter.)
posted by restless_nomad at 12:08 PM on June 27, 2023
posted by restless_nomad at 12:08 PM on June 27, 2023
TJ's frozen Mahi Mahi works well in in a Thai coconut curry - I use a curry paste blend + a can of coconut cream, plus some sautéed onions and whatever veggies are on hand.
Whole trout in the oven, stuffed with lemon and herbs, very tasty.
I also like Jamaican Escovitch style of fish - classic is with Red Snapper, but it works fine with other whole fish - I've done it with trout, for example.
posted by coffeecat at 12:09 PM on June 27, 2023 [1 favorite]
Whole trout in the oven, stuffed with lemon and herbs, very tasty.
I also like Jamaican Escovitch style of fish - classic is with Red Snapper, but it works fine with other whole fish - I've done it with trout, for example.
posted by coffeecat at 12:09 PM on June 27, 2023 [1 favorite]
A great resource for buying more ethical seafood, maintained by the Monterey Bay Aquarium:
https://www.seafoodwatch.org/recommendations/download-consumer-guides/national-consumer-guide
posted by SaltySalticid at 12:09 PM on June 27, 2023 [12 favorites]
https://www.seafoodwatch.org/recommendations/download-consumer-guides/national-consumer-guide
posted by SaltySalticid at 12:09 PM on June 27, 2023 [12 favorites]
For cod our go-to recipe is this one: Mediterranean Baked Cod with Lemon and Garlic. I do reduce the olive oil some.
posted by sesquipedalia at 12:14 PM on June 27, 2023 [1 favorite]
posted by sesquipedalia at 12:14 PM on June 27, 2023 [1 favorite]
I don't know a lot about sustainability of fish, so I don't have a lot of info there, but here are some of my favorite ways to prepare:
This Asian Glazed Tilapia works well with any thin white fish fillets, and has more flavor than a plain pan-fry. The recipe is super forgiving - I often use powdered garlic and powdered ginger, and it's still good.
Fish and tomato go together really well. In a skillet, add some onion, bell pepper, and celery. Then some garlic. Dump in a can of diced tomatoes, drained. Cook for a few minutes and add in .5 c white wine and 1 cup chicken broth. Bring to a simmer and add your fish fillets. When those are mostly done, add in about a cup of instant couscous, cover and let it soften. (add more liquid if needed).
For salmon, I like to roast it on a sheetpan. Season the fish with your favorite spice blend. Put it skin-side down on a sheetpan. Rub all sides except bottom with a thin bit of mayo or mustard. Mix some breadcrumbs with more seasoning and a little bit of oil (this helps it brown). Pat the breadcrumbs on the fish, leaving bottom bare. Bake around 400 or 425 for 10-15 minutes. Add a sauce if you like, or just squeeze lemon.
Lastly, they're not super-healthy, but they're delicious and a good break from other fish: Salmon Cakes. I got a salmon share from that group, and that salmon cake recipe was great. They also have some other recipes on their website.
posted by hydra77 at 12:21 PM on June 27, 2023
This Asian Glazed Tilapia works well with any thin white fish fillets, and has more flavor than a plain pan-fry. The recipe is super forgiving - I often use powdered garlic and powdered ginger, and it's still good.
Fish and tomato go together really well. In a skillet, add some onion, bell pepper, and celery. Then some garlic. Dump in a can of diced tomatoes, drained. Cook for a few minutes and add in .5 c white wine and 1 cup chicken broth. Bring to a simmer and add your fish fillets. When those are mostly done, add in about a cup of instant couscous, cover and let it soften. (add more liquid if needed).
For salmon, I like to roast it on a sheetpan. Season the fish with your favorite spice blend. Put it skin-side down on a sheetpan. Rub all sides except bottom with a thin bit of mayo or mustard. Mix some breadcrumbs with more seasoning and a little bit of oil (this helps it brown). Pat the breadcrumbs on the fish, leaving bottom bare. Bake around 400 or 425 for 10-15 minutes. Add a sauce if you like, or just squeeze lemon.
Lastly, they're not super-healthy, but they're delicious and a good break from other fish: Salmon Cakes. I got a salmon share from that group, and that salmon cake recipe was great. They also have some other recipes on their website.
posted by hydra77 at 12:21 PM on June 27, 2023
I love to roast fish in the oven, I mostly do it three ways.
Way one is the simplest and best for when I have a salad or other side I want to have separate flavors. Oven at 375, fish skin side down on oiled and salted foil, then I mix up mayonnaise with a squirt of Dijon mustard and then a selection of complementary flavors for the fish, so for salmon I will do chopped capers and black pepper, for trout I like minced shallots and dried thyme, sometimes I’ll do a spicy chili garlic paprika thing on plainer white fish and sometimes I go super plain with just lemon juice, salt and pepper (if the fish is super fresh or my sides are very strongly flavored.) Once that gloop is mixed up, daub it over the entire fish fillet, covering the sides and edges. Pop it in the oven until it starts to brown on top and the fish is cooked to your preference. It makes a bit of a seal and keeps it from drying out, leading to incredibly tender flaky fish, and the skin on the bottom is tasty to eat since it’s been salted and oiled. Very good to eat cold as leftovers, too, especially salmon.
Way two is a sheet pan meal situation. Start with thinly sliced fennel, celery, lemons, garlic, onions, and other things depending on what I have. I’ve done different citruses, zucchini, bell peppers, tomatillos, big olives, broccolini, asparagus… toss it all in olive oil, salt and pepper, spread it out in a single layer on a lined sheet pan and roast at 375 until the onions are tender. Take it out, give everything a stir and spread it back out into one layer, then place your fish on top, season it and do a little oil, then put some of the aromatics on top like citrus and onions. Also at this point you add your more tender veggies, like if you want to cook green beans or cabbage, and add any fresh herbs like fennel fronds, parsley, etc. Back in the oven to cook the fish through. Extremely flexible technique and ideal for a skinless fillet.
Way three is a riff on simple Japanese style broiled mackerel. I usually do this with sanma fillets, but it’s yummy with any skin on bone in fish. Generously salt the fish and sprinkle with sake, leave it for 15-20 minutes. Preheat oven to 375. Brush the excess salt off and dab the fish dry. Put it in the oven on oiled foil until a bit underdone, skin side down. Take it out, flip it skin side up, and set it to broil, or crank the oven as hot as it will go. Keep a close eye on it, the skin will brown and crisp quickly. Serve with grated daikon and soy, lemon wedges, ume paste and shiso leaves, or your favorite sauce, and of course rice.
As to sustainability, I would trust the folks at Lummi Island Wild.
posted by Mizu at 12:28 PM on June 27, 2023 [2 favorites]
Way one is the simplest and best for when I have a salad or other side I want to have separate flavors. Oven at 375, fish skin side down on oiled and salted foil, then I mix up mayonnaise with a squirt of Dijon mustard and then a selection of complementary flavors for the fish, so for salmon I will do chopped capers and black pepper, for trout I like minced shallots and dried thyme, sometimes I’ll do a spicy chili garlic paprika thing on plainer white fish and sometimes I go super plain with just lemon juice, salt and pepper (if the fish is super fresh or my sides are very strongly flavored.) Once that gloop is mixed up, daub it over the entire fish fillet, covering the sides and edges. Pop it in the oven until it starts to brown on top and the fish is cooked to your preference. It makes a bit of a seal and keeps it from drying out, leading to incredibly tender flaky fish, and the skin on the bottom is tasty to eat since it’s been salted and oiled. Very good to eat cold as leftovers, too, especially salmon.
Way two is a sheet pan meal situation. Start with thinly sliced fennel, celery, lemons, garlic, onions, and other things depending on what I have. I’ve done different citruses, zucchini, bell peppers, tomatillos, big olives, broccolini, asparagus… toss it all in olive oil, salt and pepper, spread it out in a single layer on a lined sheet pan and roast at 375 until the onions are tender. Take it out, give everything a stir and spread it back out into one layer, then place your fish on top, season it and do a little oil, then put some of the aromatics on top like citrus and onions. Also at this point you add your more tender veggies, like if you want to cook green beans or cabbage, and add any fresh herbs like fennel fronds, parsley, etc. Back in the oven to cook the fish through. Extremely flexible technique and ideal for a skinless fillet.
Way three is a riff on simple Japanese style broiled mackerel. I usually do this with sanma fillets, but it’s yummy with any skin on bone in fish. Generously salt the fish and sprinkle with sake, leave it for 15-20 minutes. Preheat oven to 375. Brush the excess salt off and dab the fish dry. Put it in the oven on oiled foil until a bit underdone, skin side down. Take it out, flip it skin side up, and set it to broil, or crank the oven as hot as it will go. Keep a close eye on it, the skin will brown and crisp quickly. Serve with grated daikon and soy, lemon wedges, ume paste and shiso leaves, or your favorite sauce, and of course rice.
As to sustainability, I would trust the folks at Lummi Island Wild.
posted by Mizu at 12:28 PM on June 27, 2023 [2 favorites]
Roasting in the oven (or a toaster oven) is your alternative to air frying, which is faster but otherwise the principle is roughly the same, and you can generally google for approximate roasting times per fish. Plus if you do them in the oven, that opens up all kinds of sheet pan recipes.
As for serving, my favorites are over salad, with roasted vegetables (so, sheet pan as above), with pasta and veg, something really saucy/stewy with rice, or flaked to eat like canned fish - avocado toast with roasted salmon is so good.
MSC has a ton of awesome-looking recipes along with their sustainable fish ratings.
posted by Lyn Never at 12:29 PM on June 27, 2023
As for serving, my favorites are over salad, with roasted vegetables (so, sheet pan as above), with pasta and veg, something really saucy/stewy with rice, or flaked to eat like canned fish - avocado toast with roasted salmon is so good.
MSC has a ton of awesome-looking recipes along with their sustainable fish ratings.
posted by Lyn Never at 12:29 PM on June 27, 2023
Sardines are probably some of the best fish you can eat. They're relatively small and low on the food chain so they don't accumulate heavy metals like tuna would. Also I think conservation wise they're considered Least Concern. Plus I think the sardine fisheries are probably better than say the SE Asian ones for things like forced labour (which is as good a reason to avoid most shrimp). Most of the time I'll just get tinned sardines and eat those on bread/crackers but you can easily break them up and add them to a pasta. Grilling them is good (either fresh or thawed) but it will stink up your house so try to do it outside or open the windows and have some fans going.
posted by any portmanteau in a storm at 12:37 PM on June 27, 2023 [4 favorites]
posted by any portmanteau in a storm at 12:37 PM on June 27, 2023 [4 favorites]
My two go-tos are for salmon-analogues, cover with miso and bake, and for white fish, steaming in soy sauce and rice vinegar. Both are extremely fast and tidy.
posted by I claim sanctuary at 12:54 PM on June 27, 2023
posted by I claim sanctuary at 12:54 PM on June 27, 2023
Sole is usually expensive, but I have made cod meuniere and it's so good. I simplify the preparation.
Bland fish like tilapia or any generic whitefish is great in tomato curry. Saute your preferred curry blend with onions in oil or butter until transparent or golden, add tomato sauce and fish, cook gently until fish is cooked through. There are certainly better recipes out there, but this is a decent start.
posted by theora55 at 12:55 PM on June 27, 2023 [2 favorites]
Bland fish like tilapia or any generic whitefish is great in tomato curry. Saute your preferred curry blend with onions in oil or butter until transparent or golden, add tomato sauce and fish, cook gently until fish is cooked through. There are certainly better recipes out there, but this is a decent start.
posted by theora55 at 12:55 PM on June 27, 2023 [2 favorites]
You probably have to consult local resources to figure out what is sustainable where you live. There might even be invasive species that you should eat all the time. For instance here, we need to eat all the pacific oysters. It's rough.
In general, farmed fish are not good for the environment, but mussels and oysters are exceptions from that rule. Where I live, mussels are cheap food, and delicious and popular. There are tons of recipes for mussels. The classic is moules marinieres, but you can also make a curry with mussels, or mussels with a tomato sauce.
Small fatty fish like mackerel, sardines and herrings are really good for your health. You can include wild caught salmon and trout in this, but they are rarely as cheap or sustainable. All of these are really good in packages, as plonkee mentions above: This is a recipe for trout en papilotte, but you can apply the principle to all fishes and it is particularly good with fatty fish, IMO.
I seriously love steaming a big whole fish and serving it with a Hollandaise sauce, spinach and new potatoes. But it is a bit of a feat. The problem is that you have a lot of things going all at once and you can't really leave the stovetop for even a minute. But you can also steam the fish, let it cool and serve it with mayo and some sort of salad and crusty bread.
Where I live, I can go to the harbor and buy live whole plaice which I fry in butter, 4 minutes on each side, and serve with new potatoes and tons of chopped parsley and melted butter. Strawberries for desert. This sounds easy but is actually a PITA. I just wanted to mention it. If you want to know more I will explain. But explore wether there are amateur fishermen where you live, they often catch more than they need.
Now for recipes.
For white fish. Season the fish with salt and white pepper. If they are flat fish fillets, roll them up. If they are round, like cod, cut them into portion sizes. Place them in a buttered casserole dish, where they fit tightly. (I have little dishes for one or two portion meals). In a separate bowl, combine whole cream, creme fraiche, mustard, lemon juice, salt and pepper. How much? You want to cover the fish. The lemon juice should thicken the cream. Taste the mix to your preference of acid, salt and heat. Pour the sauce over the fish and bake in a 200 C oven for 20-25 minutes. It should be very lightly browned on top, but test by taking out a tiny spoonful of fish to see if it is done. Serve with rice and a green salad or just a ton of buttered peas or haricots verts.
For fatty fish. Make a sauce of onion, garlic, tomatoes and herbs. I like to cut an onion lengthwise, so I get slivers of onion. I cook them gently in olive oil or butter or both. Add in finely chopped garlic, and stir till I can smell the aroma, NO BURNT GARLIC. Then I add a half cup of white wine or a tablespoon of white wine vinegar and let it simmer till the smell has relaxed, and then I add chopped tomatoes from a tin or fresh halved cherry tomatoes. Put the fish in an ovenproof dish, pour over the sauce, and bake until the fish is cooked. The times here are a bit vague because there are huge differences depending on the fish. I made this with fresh fillets of mackerel a few days ago, and it took ten minutes in the oven. I sometimes make it with cod, and it takes 25-30 minutes. Again, this goes very well with rice and greens of your choice.
I will work out the proportions of the ingredients if you ask me to do that.
If you are in America, clams might be cheaper and more accessible than they are here, so you can cook the best pasta dish known to humanity: spaghetti alle vongole. I could eat it every day.
posted by mumimor at 1:16 PM on June 27, 2023 [6 favorites]
In general, farmed fish are not good for the environment, but mussels and oysters are exceptions from that rule. Where I live, mussels are cheap food, and delicious and popular. There are tons of recipes for mussels. The classic is moules marinieres, but you can also make a curry with mussels, or mussels with a tomato sauce.
Small fatty fish like mackerel, sardines and herrings are really good for your health. You can include wild caught salmon and trout in this, but they are rarely as cheap or sustainable. All of these are really good in packages, as plonkee mentions above: This is a recipe for trout en papilotte, but you can apply the principle to all fishes and it is particularly good with fatty fish, IMO.
I seriously love steaming a big whole fish and serving it with a Hollandaise sauce, spinach and new potatoes. But it is a bit of a feat. The problem is that you have a lot of things going all at once and you can't really leave the stovetop for even a minute. But you can also steam the fish, let it cool and serve it with mayo and some sort of salad and crusty bread.
Where I live, I can go to the harbor and buy live whole plaice which I fry in butter, 4 minutes on each side, and serve with new potatoes and tons of chopped parsley and melted butter. Strawberries for desert. This sounds easy but is actually a PITA. I just wanted to mention it. If you want to know more I will explain. But explore wether there are amateur fishermen where you live, they often catch more than they need.
Now for recipes.
For white fish. Season the fish with salt and white pepper. If they are flat fish fillets, roll them up. If they are round, like cod, cut them into portion sizes. Place them in a buttered casserole dish, where they fit tightly. (I have little dishes for one or two portion meals). In a separate bowl, combine whole cream, creme fraiche, mustard, lemon juice, salt and pepper. How much? You want to cover the fish. The lemon juice should thicken the cream. Taste the mix to your preference of acid, salt and heat. Pour the sauce over the fish and bake in a 200 C oven for 20-25 minutes. It should be very lightly browned on top, but test by taking out a tiny spoonful of fish to see if it is done. Serve with rice and a green salad or just a ton of buttered peas or haricots verts.
For fatty fish. Make a sauce of onion, garlic, tomatoes and herbs. I like to cut an onion lengthwise, so I get slivers of onion. I cook them gently in olive oil or butter or both. Add in finely chopped garlic, and stir till I can smell the aroma, NO BURNT GARLIC. Then I add a half cup of white wine or a tablespoon of white wine vinegar and let it simmer till the smell has relaxed, and then I add chopped tomatoes from a tin or fresh halved cherry tomatoes. Put the fish in an ovenproof dish, pour over the sauce, and bake until the fish is cooked. The times here are a bit vague because there are huge differences depending on the fish. I made this with fresh fillets of mackerel a few days ago, and it took ten minutes in the oven. I sometimes make it with cod, and it takes 25-30 minutes. Again, this goes very well with rice and greens of your choice.
I will work out the proportions of the ingredients if you ask me to do that.
If you are in America, clams might be cheaper and more accessible than they are here, so you can cook the best pasta dish known to humanity: spaghetti alle vongole. I could eat it every day.
posted by mumimor at 1:16 PM on June 27, 2023 [6 favorites]
Canned sardines are shockingly delicious in fried rice.
posted by hessie at 1:18 PM on June 27, 2023 [2 favorites]
posted by hessie at 1:18 PM on June 27, 2023 [2 favorites]
Monterey Bay Aquarium publishes a good consumer guide for sustainable fish. I work with a lot of ocean policy folks and in general, they tend to avoid shrimp and swordfish for health reasons rather than sustainability (mercury and pollution). And please, please avoid any type of sharks.
posted by ichimunki at 1:27 PM on June 27, 2023 [1 favorite]
posted by ichimunki at 1:27 PM on June 27, 2023 [1 favorite]
For tinned fish: since you are already at Trader Joe's, try their tinned smoked trout. It is delicious straight out of the tin and also on toast, on a salad, with pasta, etc.
posted by darchildre at 1:29 PM on June 27, 2023 [1 favorite]
posted by darchildre at 1:29 PM on June 27, 2023 [1 favorite]
Canned sardines are shockingly delicious in fried rice.
Also shockingly delicious re sardines: wrapped in a warmed corn tortilla with sliced/mashed avocado and hot sauce.
posted by Rykey at 1:33 PM on June 27, 2023 [3 favorites]
Also shockingly delicious re sardines: wrapped in a warmed corn tortilla with sliced/mashed avocado and hot sauce.
posted by Rykey at 1:33 PM on June 27, 2023 [3 favorites]
My fav way to do salmon fillets:
slice into individual portions (if they don't already come that way, about 2 inches wide)
line a baking sheet with foil, place the fillets skin side down onto the foil
season with salt pepper and garlic, then shake panko over them so it covers the top and sides
bake at 350 for about 20 minutes panko should be getting a bit brown at the edges.
when ready, slide a spatula under the salmon, just above the skin - the skin stays stuck to the foil and all you need to do to clean up is toss the foil. serve with slices of lemon - goes well with fresh green beans and lemon rice
posted by 5_13_23_42_69_666 at 3:21 PM on June 27, 2023
slice into individual portions (if they don't already come that way, about 2 inches wide)
line a baking sheet with foil, place the fillets skin side down onto the foil
season with salt pepper and garlic, then shake panko over them so it covers the top and sides
bake at 350 for about 20 minutes panko should be getting a bit brown at the edges.
when ready, slide a spatula under the salmon, just above the skin - the skin stays stuck to the foil and all you need to do to clean up is toss the foil. serve with slices of lemon - goes well with fresh green beans and lemon rice
posted by 5_13_23_42_69_666 at 3:21 PM on June 27, 2023
Response by poster: Thanks all! Just as a note, I’ve tried to look through the Monterey Bay Aquarium guide but always get so overwhelmed trying to match the particular fish with the location and catch to my actual list of fish available at the fishmonger (listed above).
posted by inevitability at 3:45 PM on June 27, 2023
posted by inevitability at 3:45 PM on June 27, 2023
For mercury: the bigger the whole fish, the higher the mercury levels.
posted by Adifferentbear at 3:53 PM on June 27, 2023
posted by Adifferentbear at 3:53 PM on June 27, 2023
My go-to summer fish recipe is a firm white fish (mahi mahi is great for this; also I like red snapper when I can get it) fileted and seasoned with cajun spice on both sides. Panfry for a few minutes on each side. Serve over brown rice or orzo, with mango or corn salsa. If I remember, I'll add some greens like broccoli rabe or brussels sprouts to the pan after the fish is done, to soak up those residual spices. Super easy, doesn't get the kitchen too hot.
Trader Joe's used to do a fish en papillote that I loved, but I don't know if they still carry it.
posted by basalganglia at 5:21 PM on June 27, 2023
Trader Joe's used to do a fish en papillote that I loved, but I don't know if they still carry it.
posted by basalganglia at 5:21 PM on June 27, 2023
I like salmon in the oven (or air fryer) with a layer of pesto on top. Would work for white fish fillets too.
posted by ellieBOA at 7:14 PM on June 27, 2023 [1 favorite]
posted by ellieBOA at 7:14 PM on June 27, 2023 [1 favorite]
The slow-roasted salmon from Samin Nosrat’s Salt Fat Acid Heat is REALLY good—tender and almost buttery. The cookbook has a few delicious suggestions about sauces, seasonings, etc.; here’s a recipe with one of the variations that also explains the (very simple) cooking technique.
posted by bijoubijou at 7:33 PM on June 27, 2023
posted by bijoubijou at 7:33 PM on June 27, 2023
Best answer: I’ve tried to look through the Monterey Bay Aquarium guide but always get so overwhelmed trying to match the particular fish with the location and catch to my actual list of fish available at the fishmonger (listed above).
I just went beyond the front page of your fishmonger, and they look very trustworthy, and include boxes you can click for sustainability. For mercury, it is as Adifferentbear says: the bigger the fish, the more mercury. So we (pescatarians) should all eat less tuna. Which would be good for sustainability reasons, too.
I saw Sea Bass fillets on the site: they are very easy to fry on the pan in butter or oil. Season on both sides, then fry: First skin-side down for a minute, and then the other side for 30 seconds. Press it down with a fish spatula when you are frying the skin side, so it is equally fried. Put the fish on a warm plate while you add a lot of chopped parsley (and dill if you like) to the cooking fat, adding more butter, fry the herbs till they turns fragrant for a pan sauce. You can add some capers just before serving. Eat with potatoes and a green salad.
There was also flounder fillets. Try this unusual, but delicious recipe. I use less breadcrumbs than in the recipe.
posted by mumimor at 8:30 PM on June 27, 2023
I just went beyond the front page of your fishmonger, and they look very trustworthy, and include boxes you can click for sustainability. For mercury, it is as Adifferentbear says: the bigger the fish, the more mercury. So we (pescatarians) should all eat less tuna. Which would be good for sustainability reasons, too.
I saw Sea Bass fillets on the site: they are very easy to fry on the pan in butter or oil. Season on both sides, then fry: First skin-side down for a minute, and then the other side for 30 seconds. Press it down with a fish spatula when you are frying the skin side, so it is equally fried. Put the fish on a warm plate while you add a lot of chopped parsley (and dill if you like) to the cooking fat, adding more butter, fry the herbs till they turns fragrant for a pan sauce. You can add some capers just before serving. Eat with potatoes and a green salad.
There was also flounder fillets. Try this unusual, but delicious recipe. I use less breadcrumbs than in the recipe.
posted by mumimor at 8:30 PM on June 27, 2023
I've gotten great results from every recipe I've so far from America's Test Kitchen's Foolproof Fish cookbook, it's definitely helped me eat more seafood.
posted by skycrashesdown at 9:22 PM on June 27, 2023 [2 favorites]
posted by skycrashesdown at 9:22 PM on June 27, 2023 [2 favorites]
I love to eat fish and so does my kid, so we eat a fair amount of fish. Seconding the Monterey Bay guides to point you to more sustainable fish. Then, figure out where and when you need to substitute, either based on the sustainability or the availability at your fishmonger. One possible guide is Epicurious's Fish Substitute page. Another could be your fishmonger themselves.
For recipes, I just made the clementine peel fish from Priya Krishna's Indian-Ish. She calls for sea bass or cod. It's cooked en papillote and was delicious. I used something my fishmonger suggested (don't remember what, tbh). En papillote over thinly sliced zucchini/summer squash and fennel. Add herbs/lemon/garlic for flavor.
I also really love simple cornmeal coated and pan fried fish. Straight cornmeal, no other flours, no dipping in egg or milk. Season with a little cayenne or smoked paprika, salt, pepper. Pan fry until crispy. Traditional treatment for catfish, but has worked great on trout and even mild white fleshed fishes.
Try slow roasting salmon. It's wonderful. Recipe also suggests striped bass or cod.
I have also roasted salmon sprinkled generously with magic dust. The name is not a lie; it melts into this magical coating/sauce.
Also, coating your fish in a spiced mayo and topped with toasted breadcrumbs or crushed crackers/potato chips (no really!) is delicious. I started with a recipe like this, but you can vary the flavors and topping to your tastes.
I am also a huge fan of canned fish, especially, as suggested above, the little oily fishes: sardine, anchovies, mackerel. This tinned fish cookbook has some good recipes as well as recommended brands and how to seek out more environmentally friendly options.
My local fish store also smokes their own fish, and that's always a treat! Good with crackers, bagels, on salad, potato salad, with pasta . . . .
posted by carrioncomfort at 4:52 AM on June 28, 2023 [3 favorites]
For recipes, I just made the clementine peel fish from Priya Krishna's Indian-Ish. She calls for sea bass or cod. It's cooked en papillote and was delicious. I used something my fishmonger suggested (don't remember what, tbh). En papillote over thinly sliced zucchini/summer squash and fennel. Add herbs/lemon/garlic for flavor.
I also really love simple cornmeal coated and pan fried fish. Straight cornmeal, no other flours, no dipping in egg or milk. Season with a little cayenne or smoked paprika, salt, pepper. Pan fry until crispy. Traditional treatment for catfish, but has worked great on trout and even mild white fleshed fishes.
Try slow roasting salmon. It's wonderful. Recipe also suggests striped bass or cod.
I have also roasted salmon sprinkled generously with magic dust. The name is not a lie; it melts into this magical coating/sauce.
Also, coating your fish in a spiced mayo and topped with toasted breadcrumbs or crushed crackers/potato chips (no really!) is delicious. I started with a recipe like this, but you can vary the flavors and topping to your tastes.
I am also a huge fan of canned fish, especially, as suggested above, the little oily fishes: sardine, anchovies, mackerel. This tinned fish cookbook has some good recipes as well as recommended brands and how to seek out more environmentally friendly options.
My local fish store also smokes their own fish, and that's always a treat! Good with crackers, bagels, on salad, potato salad, with pasta . . . .
posted by carrioncomfort at 4:52 AM on June 28, 2023 [3 favorites]
Oh I forgot about the mayo - it is my go-to sticky-coating for all roasting, grilling, and air frying. Mustard is good too, but I find it a bit strong, so I mix it into mayo. But you can mix basically anything into mayo or use it as the "egg" layer when breading with crumbs or even flour.
posted by Lyn Never at 12:37 PM on June 28, 2023
posted by Lyn Never at 12:37 PM on June 28, 2023
I've stumbled across several YouTube for steamed fish. This one looks quite good. Most are pretty simple once you have the hardware figured out. Cooking times are short.
You will probably want a sauce. ID start with bottled tartar sauce and branch out from there.
posted by SemiSalt at 2:25 PM on June 28, 2023
You will probably want a sauce. ID start with bottled tartar sauce and branch out from there.
posted by SemiSalt at 2:25 PM on June 28, 2023
Just to note, that fishmonger actually links to the Monterey Bay guide (Seafoodwatch) on the pages for each type of fish. Which is a good sign for your fishmonger all by itself, I suspect.
posted by restless_nomad at 5:29 PM on June 28, 2023 [1 favorite]
posted by restless_nomad at 5:29 PM on June 28, 2023 [1 favorite]
I like to poach white fish fillets in a SE Asian inspired spiced coconut milk. Turmeric, ginger, lemongrass, fish sauce, brown sugar, lime, chilli.
I simmer the coconut milk and flavourings for a bit, stick in frozen fish fillets, then top with a some chopped veggies and stick a lid on and let the fish poach and the veg steam. Serve over rice.
Getting the timing right to have the fish and the veg cooked at the same time can be a bit hit and miss, but I have low standards, and it's always tasty.
posted by kjs4 at 6:12 PM on June 28, 2023 [1 favorite]
I simmer the coconut milk and flavourings for a bit, stick in frozen fish fillets, then top with a some chopped veggies and stick a lid on and let the fish poach and the veg steam. Serve over rice.
Getting the timing right to have the fish and the veg cooked at the same time can be a bit hit and miss, but I have low standards, and it's always tasty.
posted by kjs4 at 6:12 PM on June 28, 2023 [1 favorite]
Ooooohhhh, thank you for the question and to the answers about tinned fish!
I did a bunch of research a few years ago and decided I Will Eat Sardines (particularly recommend costco for source or TJs for smoked) so embarked on several months of experimenting to figure out how I like them:
1) best is dump into a cast iron or black iron pan and broil until they're crispy as hell then eat directly from the pan (drawback is the house full of sardine smell(!) so I'm careful about when I do this and run the extractor fan for hours)
2) mash them with capers, mayo, cream cheese, mustard, green onions +/- chives and spread on crackers, bread, etc
3) mash and make "fish cakes" (my least favorite method though lots of buttery bread crumbs help)
I've also gotten the "mustard" and "tomato sauce" varieties from my Asian (mostly korean) market and ate those over rice but I found those only 'ok'.
posted by esoteric things at 9:36 PM on July 3, 2023
I did a bunch of research a few years ago and decided I Will Eat Sardines (particularly recommend costco for source or TJs for smoked) so embarked on several months of experimenting to figure out how I like them:
1) best is dump into a cast iron or black iron pan and broil until they're crispy as hell then eat directly from the pan (drawback is the house full of sardine smell(!) so I'm careful about when I do this and run the extractor fan for hours)
2) mash them with capers, mayo, cream cheese, mustard, green onions +/- chives and spread on crackers, bread, etc
3) mash and make "fish cakes" (my least favorite method though lots of buttery bread crumbs help)
I've also gotten the "mustard" and "tomato sauce" varieties from my Asian (mostly korean) market and ate those over rice but I found those only 'ok'.
posted by esoteric things at 9:36 PM on July 3, 2023
Hessy, could you describe your method for sardines in fried rice? I've never tried them in fried rice but fear they'd be too strong and would overpower veg, rice, sauce, etc. I'm wondering if you mash them or are making a larger multi-size serving where they wouldn't overpower - ?
Well, that's breakfast sorted then! ;) wrapped in a warmed corn tortilla with sliced/mashed avocado and hot sauce.
Thank you!
posted by esoteric things at 9:41 PM on July 3, 2023
Well, that's breakfast sorted then! ;) wrapped in a warmed corn tortilla with sliced/mashed avocado and hot sauce.
Thank you!
posted by esoteric things at 9:41 PM on July 3, 2023
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posted by phunniemee at 11:51 AM on June 27, 2023