I discovered a technique to prepare fish that I like, much to my surprise when I was trying to find a way to cook fish for my son. He doesn’t like fried fish. You make up a mixture of herbs and season them… I think dill was one of them, cilantro, and put half the mixture on a baking pan to make a bed to lay the fish on and then you cover the (seasoned) fish with the remaining mixture. Squeeze some lemon over that and shingle a few slices of lemon ‘n sliced onion over that. Put it in a hot oven and let it bake/roast for about 25 minutes, or until it flakes easily. Even I liked the fish cooked that way and I usually prefer my fish fried.

I have never been a fish eater either until…I had fresh halibut. Open the package before you leave the store and make sure it doesn’t smell fishy. The best way to prepare it in my opinion is:
broil it on one side, turn it and spread a mixture of fresh grated parmesan cheese and mayo (yes, mayo) all over the 2nd side, broil til it forms a nice golden brown crust. It is off the hook good! I usually serve it with fresh steamed snap peas. It’s really a pretty plate to serve to someone special.
As a non-fish fan I would say DO NOT make salmon. It is too fishy!

Buy fresh fish.
If it smells fishy it isn’t fresh.
To me fish should taste like fish, not disguised with dozens of additives.
Check your shops for a bland fish like sole fillets that will absorb flavours she likes, curry or what ever.
Mix some with some smoked cod in a fish pie.

Cook it the way you like, that way if she turns her nose up you can eat the left overs.

NY Steakfish!

There’s a lady in our card group that hated fish but, like your girlfriend, decide to try it “just once”. I cooked salmon for her and now she fixes it for her hubby. I fixed it two different ways and this is the way she preferred. I got the recipe from a business in Juneau, Alaska where they bake the fish for tourists and really do a booming business. Now they cook it over alder wood but I did it in the oven and it worked out just fine. Their “coating” was counted in “parts” so if you use 1 T and the measurement, then all the other measurements are also in 1 T increments. Hopefully that makes sense.

SALMON

8 oz salmon fillet per person
3 parts brown sugar
2 parts butter – melted
1 part lemon juice

Place the salmon in a single layer in a foil-lined cake pan. Mix together the brown sugar, melted butter and lemon juice (because there is just hubby and I – my parts are by tablespoonfuls so 3 T brown sugar, 2 T butter and 1 T lemon juice) Spread on the salmon. Seal foil around the salmon and bake in a 400º oven for 20 minutes. That should be long enough for your fish – you don’t want to dry it out.

Enjoy!

The other method I did that others enjoyed but my “picky” friend didn’t was to make a mixture of mayonnaise, a little sour cream, dill and white pepper and spread it over the salmon in foil. Seal and bake 400º for 30 min. It takes longer because the mayo slows down the cooking.

Try tilapia. MY grandma makes this because im not a really a fish eater either. What you do is you put a egg in a bowl then dip the tilapia in the bowl and then put bread crumbs on the outside and fry the fish. (you dont taste the egg its just so the bread crumbs stick) Its delcious! I hope this helps you!

Halibut is always a nice mild meaty fish and this recipe is heavenly and simple.

Mango Halibut recipe
4 small to medium halibut fillets or steaks
Salt and pepper
2 tablespoons butter
1/2 cup mango and ginger chutney
1/4 cup ReaLime Lime Juice
2 to 4 tablespoons fresh slivered basil

Rinse fish and pat dry; season to taste with salt and pepper.

Melt butter in a large skillet. Add fish and cook over medium-high heat for 5 minutes per side or until fish reaches an internal temperature of 150 degrees F and flakes easily when tested with a fork. Add chutney and lime juice; cook for 2 minutes more, turning fish once. Sprinkle with basil.

Serve with rice and a salad.

Makes 4 servings.

i say go with salmon. it has a very versatile taste

Orange Roughy or Pollack does not have a strong fish taste. Put into foil pockets with sliced onion on top of the fish. Close pockets. Grill or put into the oven for about 30 minutes. Test with a fork to see if it is done.

I don’t care for fish either. You can take fish oil tablets instead of eating fish. The grocery stores and pharmacies have these tablets.

Salmon is always a good choice in my opinion. I make this awesome Basil cream sauce to go on it too. Believe me, she’ll like it, it’ll be a homerun. Here’s the recipe, good luck.

Ingredients:

2 lbs.salmon fillets
1 1/2 Tunsalted butter
3 shallots, peeled and minced
1 clovegarlic, peeled and minced
1 1/2 cupchopped fresh basil
1/4 cupchopped fresh parsley
3/4 cupdry white wine
1/3 cuplight cream
1 Tfreshly squeezed lemon juice
1/4 t freshly ground white pepper
1/4 tsalt, or to taste

Cut the salmon into 6 equal serving pieces, wash and pat dry on
paper towels. Melt the butter in a large skillet over
medium-high heat. Sear the salmon on each side for about 2 to
3 minutes, keeping the center slightly rare since the fish will
continue to cook after it is taken from the pan. Remove the
fish from the pan with a slotted spatula and keep warm. Reduce
the heat to low and add the shollots and garlic to the pan.
Saute, stirring frquently, for 5 minutes.

Add the basil, parsley, wine, cream, lemon juice, pepper and
salt to the pan and cook over medium heat, stirring
frequently, until the mixture is reduced by half. Taste for
seasoning, adding pepper and salt as needed.

To serve, reheat the fish slightly in the sauce and then serve
the sauce around the salmon fillets.

NOTE: The fish can be prepared up to three hours in advance.
Reheat the fish in the sauce over low heat, uncovered, for 10
minutes.

Serves 6.