OK what is the best way to prepare a fish and cook it for someone who does not really love fish.

Yes I hate fish, but I think it is time to try it again. Your taste buds change, as you get older so I am going to give it another try. Plus my Dad loves the crap.

So is there a certain way to prepare it that will give you a less fishy flavor?

Some fish are stronger tasting then others, or at least that is what I have been told. Does steelhead have a strong fishy flavor or more of a subtle one?

If possible I would prefer to BBQ it!!!

-half and half mayo and sour cream
-lots of dill,splash of garlic and whatever
spices you like
-hazelnuts ground course

Bake @ 425 for about 15 minutes and then check it (you CANNOT over cook this one)bigger pieces of fish take longer--up to about 25 minutes. I like to put some diagonal spices in the fish so when I can pull out a flake I know it is done. When it is about done, put your over on broil and toast the hazelnuts--one of my absolute favorites!! You can also do this one on the BBQ but still put on broil for the hazelnuts-makes a difference!

PS This used to be one of my best "seduction"
meals when I was single!

Crayfin

Thanks Crayfin I will give that one a try.

We must be fishing out of the same boat Since I could remember I've been fishing and wouldn't ever eat the catch. For about the last 8 months to a year I've tried a few things on the bbq and have found a way in which I REALLY like it. I'll take my filet and debone it making sure to get to get all the center bones, season to liking ( lemon pepper,garlic,pepper,ect) and then I take some italian or vinegaret salad dressing on put that on top. Wrap in foil and throw on bbg. The big difference in the way I cook it is that after a slow cook on both side for apx 5-8 min each I will turn up the heat, grab a different cut of foil and open up the fish and put it on flesh side down. That will remove the skin so that the gray section can be cooked alittle. Cook on higher heat and flip after a few min. Final step is to open the flesh side and put it down on the grill, slightly brown and serve. No fish taste and no bones. Taste like chicken

fishslayer75

Ok I will try the other half of the fish that way. Seems like everything eventually tastes like chicken. Maybe I should just have chicken

Leave the skin on. Put the skin side down on foil and cover the meat with a Miracle Whip and Vinegar sauce and BBQ till done.

Easy Limits

OK I will try that one also, that will require another fish.

Cool I will tell my wife I need to go fishing in order to get another fish for all the recipies I recieved.

Try black rockfish, or seabass, and surf perch. They have VERY mild flavors and are fun to catch. I have found that bleeding them a soon as landed helps. For a bbq try lemon and onion sices layered on fish. Sprinkle your favorite spices and a little olive oil over top. Wrap in heavy foil. Cook on medium high heat for about four mins per side. Another way would be orange slices instead of lemon. And try favorite spices with good wine, white or red, poured in the foil. YUMMY! For a fried fish, buy a ready made batter mix, replace water with beer and fry according to directions. I am writing a cook book, so I can't give all my recipes away.

Oh yes I am going to have to do allot of fishing so I can test all the recipes

Well if we are talking salmon, my favorite way to cook one is to first get a large plastic container and fill it with one large bottle of teriyaki sauce. then add garlic powder, some sliced onion, and fresh ground black pepper. Place your fillet in the container and place in fridge, let marinade for as long possible(3or more hrs for best flavor). After marinating make yourself a little pan for it by taking a piece of tin foil and putting some sides on it so that the fish will be cooking in the marinade. place on BBQ and cook until you are able to take your spatula and flake off the meat
ENJOY!!!!!!!!!!!!!!!!!!!!!

Cannot stand the taste of fishskin and I am
referring to salmon only. I never cook the skin side first. Cook that side last and that way you are not cooking the fish in the skinoil and you get a much less fishy taste. The heat drives the flavor of the skinfat upward through the meat. The following is similar to Crayfin's receipe and we never ate salmon til we started using it this way.

Youngs Bay Spring Chinook with Garlic and Aioli
1 cup mayonnaise
2 t. fresh garlic finely minced
2 t. fresh lime juice and zest (don't sub lemon)
1 t. dried dill weed
1 t. tabasco sauce
1 dash white vermouth (have done without)
black pepper to taste...no salt

To SAUTE: heat dry saute pan to medium high.
Paint mixture on all sides of fillet with dark lined side UP in pan.

To BAKE: Pre-heat oven to 400 degrees. Thickly paint mixture on all sides with dark side "down" on baking sheet. Place sheet in middle of oven.
Bake approximately 14 to 16 minutes.

To GRILL: Using a clean, hot Seasoned grill
(season with oil, sprayed with non stick coating, or wipe with a raw potatoe half) Turn once during cooking while continuing to baste.

COOKING TIME: Cook 8-10 minutes per inch at thickest part of fillet or approx. 4-5 minutes
per side.

This receipe was obtained with SAMPLE from Chef Gary Puetz, The Seafood Steward.

Instead of bonking your fish,try bleeding them. After you land them, cut a gill. Bleeding them makes them milder tasting IMO and it's less mess when you clean them. It works better when you have a fish box,or you'll have blood in your boat.I think the skin gives them a stronger flavor also. Last but not least...the fresher the fish the less fishy they taste and smell.

Excellent and thankyou all.

I think it would be great if some PETA folks could browse these posts. I'm sure some of them would turn green reading them. Uh, 'green PETA' ....sounds a little like a sandwich. Anyway, great recipes. I'll add them to my collection, as hope you all will.

Take the Salmon and soak it in Yoshidas Gourmet Sauce for a few hours and BBQ. Very simple and very good. I learned this from a guy who cooks for large groups on occasion and doesn't ever have time for anything fancy. He prefers the Copper River Salmon in May. I go nuts when used on fresh Sockeye!
My wife has a recipe that coats the fillets with crushed pecans and mustard and whatever. It comes out sweet, spicey and nutty. Just tested it on a legendary fish hater last month, the gal ate the whole fillet.

I grill/cook like a champ.

A really big tip on kick ass fish (doesn't matter species too much) is to use thousand island salad dressing instead of mayonaise. A dash of liquid smoke adds a nice distinct taste as well.

Depending on what kind of fish, you could soak the fillets or steaks in milk, overnight, in a covered container in your fridge. This helps remove fishy flavor. If you do the overnight soaking, I suggest doing a one part milk to one part thousand island. You won't be sorry.

I hate eating fish. I am the pickiest fish eater. I have to prepare it, otherwise it won't turn out to be money. Made some killer catfish fillets the other night, and like I said, I do not prefer fish.

My wife has mostly summed up our fish recipes on her web site. A few good ones are missing, but oh well. Feel free to check it out.

http://students.washington.edu/micaela/recipe013.htm

Maybe Rooster will chirp in here, as he does a MEAN halibut with lime juice and fresh silantro. Didn't try his salmon, as I'll always pick halibut over salmon any day!

They key to any good fish is not to over cook it.

We ALWAYS!!!!! ice our catch immediately----- if you left your t-bone unrefrigerated for 8 to 10 hours it might not taste very good either!!

First thing I like to do is get as drunk as I can before even getting the fish out to cook. By then you really dont care who likes or doesnt like your fish. Usually, you would rather just reach for another Colorado Cool Aid instead of eat by then also......
If for some reason you stay sober enough to actually prepare the "fish". (assuming most of your company you dont like) you get out the freezer burned stuff and get rid of it right then and there. Save the good stuff for when you are *trading* it for something.
On a more serious note. I cooked for 10 years n a charter boat in Alaska. People would always ask me to have chicken or steaks on board. We would eat them at the end of the year, as no-one ever got them served to them.
#1 BLEED ALL FISH.
#2 Rinse well before cooking.
#3 Just say NO to ALuminum Foil!!!!!
#4 Just say No to MAYO. You aint fixing hamburgers!!!!!
#5 HALIBUT - fillet your fillet. Thats right. Cut that sucker right down the middle. NO THICKER THAN 3/4".
#6 SALMON/STEELIES (nates only of course) - Big ones, butterfly them. You cant get a fillet to cook even, I dont care if you are Martha Stewart and you didnt inside trade. Little ones, skin them.
#7 OLIVE OIL
#8 Any spices you like. I prefer cajun based stuff.
#9 Simmer up the oil/spices in sauce pan over low heat.
#10 Heat your Grill up HOT.
#11 Clean your grill grates with a scrubber and some of that no stick spray crap.
#12 SEAR that fish. Slap her down and dont touch it for about 3-5 minutes. LID DOWN.
#13 Open her up, flip it over 9(you will now have those nice grill lines like tham fancy restaruants have) Give it another 3-5 minutes (lid up now).
#14 Squirt a bit of LIME juice on there, pop a Colorado CoolAid and ENJOY!!!!
ANyone who doesnt like fish cooked that way will NEVER like fish.

Rooster your crackin me up

I agree it is hard to cook without a beverage or two or three.....

Almost everyone does their halibut in chunks.
Try fingerlings sometime...they cook really quickly and don't sit in the deep fry as long. :p yum..

Keepin' it simple. Cedar plank on the grill, skin side down. A little bit of johnny's,some garlic salt and sprinkle it with a light coating of brown sugar. Cook until meat flakes. My wife invited some old friends over for dinner who don't care for fish. After I talked them into trying this recipe on a just caught that day steelhead, they cleaned me out! Ate it all and even took home the other fish that I had caught that day to cook it up for their friends.

put the fish in foil and put onions and squeeze lemons on it (u can leave them in there after u squeeze them out if u want), then put garlic and salt and pepper on it. u can put other spices on it if u want. i just usually use those things. cook until smells done or until u think it is done. hope u enjoy!

I have to agree with Sparky about the Cedar Plank. My wife pulled a recipe from Emeril Legasse cookbook this summer and does this cajun cedar plank thing on the BBQ with fresh Steelhead. I can't stop eating the stuff! There is now a small stack of burned boards along side the BBQ.

My wife usually does not like fish, because it tastes like fish - go figure. But she really likes halibut done the following way. It's just like breaded halibut, but the potato buds are substituted for breading. It is easier to get a crispy crust with the potato flakes and they add a slight taste of chips. Anyway, its quick, easy and not fishy:

Like was said above, slice your fillets down to 3/4 to 1 inch slices. Do this on the diagonal at a sharp angle to come up with reasonably sized slices.

Lay the slices out on a towel, tamp them dry.

Dredge in flower, seasoned with salt and whatever else you like.

Dip in egg, quickly covering both sides.

Dredge in potato buds.

Heat a small amount of oil, enough to cover the bottom of the skillet to about 1/16th to 1/8th inch, the less you can get away with, the better - vegitable, olive, or a mix - on medium low heat.

Cook the halibut. It cooks quickly - don't overcook. Turn when the potato flakes are light golden. Remove when the other side is done the same. Until you get comfortable with the timing, break open a piece you think is done and adjust from there,then time it to your liking.

I serve it with tartar sauce - what a novel concept!

I usually use this recipe for first timers and I seen them all come back for seconds! First, BLEED YOUR FISH!!! Second, filet the fish and put on a broiler pan skin side down. Put a little buter olong the center, cover with garlic powder and then COMPLETELY cover with coarse lemon pepper. Broil till done. The pepper forms a crust that can be peeled away or eaten if you like a little kick to your fish. Good eating.

~steelymann~

I usually use this recipe for first timers and I seen them all come back for seconds! First, BLEED YOUR FISH!!! Second, filet the fish and put on a broiler pan skin side down. Put a little buter olong the center, cover with garlic powder and then COMPLETELY cover with coarse lemon pepper. Broil till done. The pepper forms a crust that can be peeled away or eaten if you like a little kick to your fish. Good eating.

~steelymann~

Alright, he asked for a good recipe, not an OK recipe

I've been doing all my salmon and steelhead this way lately and it kicks the pants off any recipe with dill, mayo, dressing, lemon, and or garlic... Especially if you are not a big fish eater.

Works best done 'cedar plank style', but foil or whatever works fine. Just don't cover the top. Some cedar or other wood chips in the BBQ help alot too.

Mix about a table spoon of butter or olive oil with:
1/4 cup of brown sugar
1/4 cup of maple syrup (real, not ms butterworths or log cabin ...)
1 large teaspoon of molassas (sp?)
A dash of sals and pepper
Heat on the stove top or in the microwave and mix well
(good for about 2 to 3 servering size fillets, so double up if you are serving more than 2 people...)
baste on to the fresh fillet before placing on the HOT BBQ (save half to be basted on after cooking for a while)
Cook until about 80% done (flakey on the outside, still firm and very red\pink in the center)
Baste with remaining glaze
finish off in your oven using your broiler. Watch carefully - you just want to crisp the top a little (or a lot if you like the top more crisp).

This stuff melts in your mouth and is not as rich and fishy tasting as those garlic\lemon\dill\mayo types of recipes...

Give it a shot. You'll like it

Heeeeeeey PP, are you dogging my favorite seduction meal? I got GREAT history with that particular dish mister!

Yours does dound pretty good though. Does it work on women who are already "used" to ya?

Crayfin

I don't need no stinking sedution meal to get women (married 6 years, 2 kids, 3rd in the oven - nuf said...)

Actually women do love this. Sweet and sticky - doesn't get much better. There's just something 'un-sexy' about dill and mayo... Oh, and garlic breath isn't going to turn you into a love machine...

You DA MAN PP. I will have to try that one and see what "comes up" after the meal!

Crayfin

If you wanna make it a little more exotic, add a table spoon of soy sauce and 1/2 teaspoon of ginger to the mix...

Pepper jelly is the key to great fish (or chicken, or pork, etc.)

Go to www.micks.com and order Mick's Peppouri.

for fish, my favorite flavers are lime, garlic and ginger.

I'll just fry up some fish, season it as much as I want, than just right before it's ready, spoon some pepper jelly on it and spread it around so it soaks into the meat. Mmmmm, good stuff.

Mmmm. I'm getting hungry for a pepper jelly and spam sandwich. Anyone else?

I didn't know he had a web site. My favorites are Hot Garlic, Hot Horseradish and who can forget Beyond Buzztail. THAT stuff makes the hair curl. Great in chili. I always have to wait until the Sportsmen Show to buy it. I always lose that damn little order form.

Turkey Fryer!
Ask anyone that was at F4.2 on the Cow. It is Awesome!
I'm not much into salmon or steelhead, but I could eat it this way all the time.

Turkey fryer- Peanut oil hot at 350
Cube the pieces about 1 1/2" each
Dry them and roll in beaten egg
Roll in fine bread crumbs and Jonny's seasoning
Try differant seasonings, cajaun bread crumb mix is awesome also
Deep fry about 2 to 3 mins
Eat the whole thing, skin included, it's crispy.
You will be Impressed!

I gotta say...the two most important things: bleeding and and throwing it on the ice. Just as important...skinning the fillet. For some reason, Salmon tastes fishier with the skin on.
My favorite recipe is:

2 cloves of fresh garlic smeared onto to fish
3 or 4 cut butter pats onto fish
salt and pepper to taste
Healthly sprinkle of Johhny's
Wrap in foil and throw it onto the BBQ...

Quick, simple and tasty...give it a go

Downriggin'