I need seafood recipes

[modern_pioneer]

Soak your fish in buttermilk for at least 15 minutes before cooking

buttermilk, buttermilk, buttermilk, buttermilk, buttermilk, buttermilk, buttermilk

I also use powdered buttermilk in my batter for flavor. I like fish, well most fish. Rainbow trout is very good and doesn't have a strong fishy taste. I catch mine in the spring which are stocked and if I don't catch enough I gone to the fish farm 30 minutes from me and buy 20 pounds of live trout @ 2.99 pound.

In the fall, DS and I go catfish fishing where was always harvest 30 pounds plus of free wild fish. I love catfish fried in a corn meal batter....

 

[modern_pioneer]

Here are some rainbow trout which DS and I caught last year. Or these could be farm raised that I purchased, hard to tell.

I decided we're having fish for dinner tonight.

 

[Ldychef2k]

I am sure you will love the fish. I can't even look.

 

[FarmerDenise]

If you can't seem to eat that much seafood, fish oil pills may help. I know quite a few people who were helped by the fish oil while they were waiting for their meds to kick in. Enteric coated ones will help you avoid the dreaded "fish burps". You can also freeze the pills. This helps them get further down the system before they breakdown so you avoid those icky burps.

wifezilla thanks for this info. I would benefit from fish oil, but cannot stand the "repeat". I like fish though, so it is fairly easy for me to get a lot of it in my diet.

 

[big brown horse]

M_P I love trout!!!!!!!!!!!!!!!!!!!!!!!! Mesquite grilled trout almondine is my favorite fish dish!!!! YUM!!

Here is a nice, easy fish soup recipe that doesn't taste fishy at all. We eat this at least once a month.

Quick Bouillabaisse-Style Soup
(4 servings)

2 T olive oil
1 1/2 cups finely chopped onion
1 jar (26 oz) tomato-basil pasta sauce
2 bottles (8 oz each) clam juice
1/8 t cayenne pepper (I use more )
Optional: 1/8 t powdered saffron or 1/4 t saffron threads (I never use the saffron.)
1 lb medium-sized raw prawns, shelled and deveined (I use frozen shrimp)
1 lb white fish fiillet, skinned and cut into 1 inch cubes
Freshly ground black pepper and sea salt to taste

1. In medium sauce pan, heat the olive oil over medium heat. Add onion and saute 5 minutes. Stir in pasta sauce, clam juice, cayenne and saffron. Bring to a boil, reduce the heat and simmer 10 minutes, stirring ccasionally.
2. While soup is cooking, shell and devein the prawns. (If using fresh prawns)
3. Put prawns and fish into the soup. Simmer 5 minutes, or until seafood is cooked through. Season with pepper (and salt if it needs it) and serve.

I also add frozen chopped okra. When I use frozen shrimp, I just toss them in frozen...as soon as the shrimp get warm, I add the fresh white fish and let it rip for 5 minutes. I have also used scallops in this soup. YUM!!!

Serve with a hunk of buttered French bread, but don't tell Wifezilla!

 

[Occamstazer]