Need suggestions on fish that is not to fishy tasting...

kitten · Post by **kitten** » Sat Apr 05, 2003 1:20 pm

Any ideas?

We're going to BBQ "something" but undecided on what to cook.

Salmon?
Albacore?
Swordfish?
Trout?

whats a good choice?

I/m looking more towards a fillet type... thick , prefferably without the fishy smell/taste.

Thanks for all your input in advance.

brembo · Post by **brembo** » Sat Apr 05, 2003 1:21 pm

Orange roughy. Expensive as heck, but tasty tasty.

blebs · Post by **blebs** » Sat Apr 05, 2003 1:22 pm

Mahi Mahi ? Tastes more like pork. Really good and thick too!

Recipes- http://www.activeangler.com/resources/c ... _index.asp

Banshee · Post by **Banshee** » Sat Apr 05, 2003 1:23 pm

Tilapia is good.

Grimson · Post by **Grimson** » Sat Apr 05, 2003 1:23 pm

Originally posted by blebs99
Mahi Mahi ? Tastes more like pork. Really good and thick too!

MMMM, we grilled some lastnight, so tasty.

blebs · Post by **blebs** » Sat Apr 05, 2003 1:27 pm

Originally posted by AngelofDeath
MMMM, we grilled some lastnight, so tasty.

I was amazed at the taste. I'm not a big fish eater and Mahi Mahi didn't taste like fish. My other choice is the same as Brembo, but Orange Roughy is too expensive.

downhill · Post by **downhill** » Sat Apr 05, 2003 1:43 pm

Originally posted by brembo
Orange roughy. Expensive as heck, but tasty tasty.

Ohh man...yummy...

Salmon?
Albacore?
Swordfish?
Trout?
Kitten...Salmon and Trout unless soaked in a brine solution are very fishy tasting.

Think Cod.....not very expensive and easy to cook.......

Red Snapper is dang good but also has a slight fishy taste.........

shark isn't too bad either but can get a bit pricy.

Noevo · Post by **Noevo** » Sat Apr 05, 2003 2:02 pm

yellow fin tuna, might see it as Ahi where you guys are. great stuff. and i'll second the swordfish choice.

kitten · Post by **kitten** » Sat Apr 05, 2003 2:08 pm

Thank you all. We are going to go with swordfish

.....Does anyone have any recipes they highly recommend. We are celebrating the new house. TIA

Noevo · Post by **Noevo** » Sat Apr 05, 2003 2:16 pm

Originally posted by kitten
Thank you all. We are going to go with swordfish .....Does anyone have any recipes they highly recommend. We are celebrating the new house. TIA

I like to just get some sea salt, the real coarse stuff, and kind of rub that onto the fish. Then just grill it untill for a short time. Just enough to get it cooked all the way through, but it is good if you just kind of show it the grill too!

Just be carefull. If you cook it on the grill you may want to put it on tin foil instead of directly to the grill, it falls apart real easy when cooking. mmmm mouth watering. Basically cook it like a steak, just not as long.

Dakota · Post by **Dakota** » Sat Apr 05, 2003 2:22 pm

Excellent choice. Swordfish is very tasty and not too fishy tasting. The key to good fish is FRESH! if it looks weird, or smells fishy then walk away. Fresh fish does NOT smell fishy.

Also, it's best to pick your fish directly from the cooler at your store's local fish market style center. If you are fortunate to have a fish market then definitely go there. Do not select your fish from some package out in the general meat area. The temps are a little higher in those coolers and fish is very susceptible to temp changes.

I don't really do much to my fish when I grille it. Maybe a little lemon-garlic-butter with some dill to baste it in while cooking. Too much preparation takes away from the flavor of the fish. If you want to get brave there's tons of recipeshere, and the first one listed looks pretty good to me.

I wouldn't get to wild with spices and schtuff. Let the swordfish speak for itself.

Next time, try grilled tuna or Mahi-Mahi. Quite scrumptious!

Dakota · Post by **Dakota** » Sat Apr 05, 2003 2:25 pm

Yes Noevo! Good point in that last sentence: Do not overcook your fish! In fact, it's best slightly undercooked. Then pull it off the grille, prep the rest of the meal and then serve the fish. The fish will still cook a little while you're waiting and it's always best to 'temper' your grilled meats before serving.