What are your Easiest ways to cook fish?

Kaila

Kaila

SF VIP
Poach? Steam? Bake? Microwave? Air fryer? Other?

And what type of pan do you use for it?
Does it need to be covered?
Do you put oil or water in the pan?

I myself, am not particularly looking for actual recipes; though some people might want to post theirs, in the thread.


I am just looking for and hoping for,
the very simplest of methods, and items;
for people who are very limited in strength, mobility, stamina, etc.
who want to be able to manage to cook the raw fish that is already clean and cut, into fillets or 'steaks' of salmon, or flounder, sole or haddock.

Your ideas welcome. Thank you.
 

Lewkat said:
Fish is very easy to cook as it gets done fast. If I fry it, I use butter to fry it in. Oven steamed is simple as I just lay it in foil with lemon and butter, plus a few drops of water. Voila, done in no time. Delicious.
Click to expand...
Thank you for those ideas and the encouragement, too!:)
I don't have aluminum foil;
In order to "oven steam"....
Could I put it in small casserole ovenware dishes, with a bit of water under the fish, and a little butter on top of it; and put the glass cover on top?:unsure:
 

DebraMae said:
I like to bake salmon in the oven on about 450 degrees uncovered. I use butter and garlic and cook on a cookie sheet. I line the cookie sheet with foil. It is done when it flakes and you can then just fold the foil up over any left overs and stick it in the fridge.
Click to expand...
That sounds great, too, but could I use parchment paper, instead of foil, for the pan, then?
I think that is what I have on hand.
 

What are your Easiest ways to cook fish?​

Kaila said:
Your ideas welcome. Thank you.
Click to expand...
I fish for trout, steelhead and salmon

If the trout is small enough, I smoke it
Larger trout I fillet and cook right on the BBQ grill, skin and all
(no pan)

Steelhead, I fillet, and bake
If it's big enough, I make steaks, and bake or grill
Depends on if I'm home or camping

Salmon is typically filleted and baked
But a good portion is always smoked
 
Last edited:
Kaila said:
Poach? Steam? Bake? Microwave? Air fryer? Other?
Click to expand...
I either poach or bbq.
Kaila said:
And what type of pan do you use for it?
Click to expand...
For poaching I used my LSU (purple and gold) cast iron pot. For bbq, no pot, a plank sometimes.
Kaila said:
Does it need to be covered?
Click to expand...
Yes, maybe not needs to, but I always do. Its a big help on the bbq plank.
Kaila said:
Do you put oil or water in the pan?
Click to expand...
No, in the pot the juices in the fish are sufficient. I do it slowly. No oil either way.
Kaila said:
I am just looking for and hoping for,
the very simplest of methods, and items;
for people who are very limited in strength, mobility, stamina, etc.
who want to be able to manage to cook the raw fish that is already clean and cut, into fillets or 'steaks' of salmon, or flounder, sole or haddock.
Click to expand...
I'm all about simple, never do any complex cooking. The one downside is that the cast iron pot I use is fairly heavy.

My wife often bakes or broils fish, that's pretty good, and easy, but I know less about it.
 
Trust me on this. I know. The easiest way to cook fish is to go to Costco, buy the Trident Wild Caught Salmon Patties (They call them salmon burgers). Ther are 12 to a pkg, so you can keep them frozen for 6 months. Whenever you want one, just put it frozen right in the pan, cook on low, flip over several times till it starts to brown just a little, and voila.

If you want a tip; before you take the salmon patty out, in a small sauce pan, put a little splash of orange juice, a teaspoon of orange marmalade, a little butter, a tiny bit of soy and Worcestershire, and let it simmer on low while your heating up the patty. It will thicken to a sauce while you're doing the patty. When it's done, you pour the sauce over the patty, and it's delish.
 
bobcat48 said:
Trust me on this. I know. The easiest way to cook fish is to go to Costco, buy the Trident Wild Caught Salmon Patties (They call them salmon burgers). Ther are 12 to a pkg, so you can keep them frozen for 6 months. Whenever you want one, just put it frozen right in the pan, cook on low, flip over several times till it starts to brown just a little, and voila.

If you want a tip; before you take the salmon patty out, in a small sauce pan, put a little splash of orange juice, a teaspoon of orange marmalade, a little butter, a tiny bit of soy and Worcestershire, and let it simmer on low while your heating up the patty. It will thicken to a sauce while you're doing the patty. When it's done, you pour the sauce over the patty, and it's delish.
Click to expand...
Sounds great!
 
By far the easiest and healthiest is to place the fish (even if frozen) in a pot, pour a little olive oil over fish along with enough water to generate steam but not too much. Season with curry, salt and pepper. Cover the pot and steam the fish until done. No grease splatter, or messy breading. Just one pot. I did this all the time when I was on my strict anti-cancer diet. But honestly, I prefer some nice pan fried fish!
 
I call it Baja style. Fish w vegetables seasoned and wrapped in foil cooked in a fire, but parchment paper in the oven will suffice.

Flounder or sole seasoned in a sheet pan w butter and white wine is quick and delicious. You can upgrade by layering or rolling the fish w cooked spinach, chopped mushrooms, bread crumbs, etc.

Broiled haddock is an old time classic w butter and breadcrumb on top.

My favorite is grilled, no smell inside and no pan to clean. I put the salmon fillet skin side down, close the lid, and cook through w/out turning or moving. The meat is easily separated from the skin w a metal spatula.
 
Last edited:
Kaila said:
Thank you for those ideas and the encouragement, too!:)
I don't have aluminum foil;
In order to "oven steam"....
Could I put it in small casserole ovenware dishes, with a bit of water under the fish, and a little butter on top of it; and put the glass cover on top?:unsure:
Click to expand...
Of course.
 
I've put salmon on parchment paper before and it tends to leak through but I sprinkle my salmon with a little olive oil so that's why.
So put the parchment paper on top of the foil, lay the salmon on it, and crimp the sides up to hold in the juice if on a cookie sheet. After its finished cooking then wrap the sides up over the salmon to hold in all the juice until ready to put on the plates. No water needed if you do it this way.

The ovenware dish you have sounds like a perfect alternative but leave off the top and sprinkle the top of the salmon with a little olive oil to keep it moist and add seasonings below...pat them into the olive oil a little*. It isn't bad for you to do that in an oven that is 425 degrees. Bake 13-5 minutes depending on how thick the salmon is. Fold under the skinny end if there is one.

* I rub an Umami Seasoning Blend and "Seafood Lovers Spice Blend" (its not as big as this pic but worth the $5.79 at Lowes).


63741399.jpg
 
Salmon is my favorite and I pan fry it with Aspargus in the same pan, one of the few times I use butter to cook with.

White fish I pan fry using as little oil as possible, a touch of salt and pepper for seasoning.

As for cookware all my pans are non stick, thick and heavy. I like heavy pans because I feel they heat and cook evenly.
 
FYI you need top quality salmon for this recipe - literally, sashimi quality*. It comes out barely cooked, which is the way Spouse likes it. Recipe is from the John Ash restaurant at the Vintners Inn, in Sonoma County, CA. It very gently melts the interior fat and the texture comes out so delicate and soft, it's almost like butter. It is actually easier than sous-vide and will come out very similar to that. This technique works extremely well for fillets that are uneven in thickness!

SLOW-ROASTED SALMON
1/2 cup mixed fresh herbs such as lemon verbena leaves, chervil, basil, and chives (see Note)
2 shallots, peeled; or 2 small green onions, minced fine
4 tablespoons olive oil
Salt and pepper to taste
4 fillets of wild salmon (6 to 8 ounces each), skin on**

INSTRUCTIONS: Preheat oven to 250 degrees.

Combine herbs and shallots in a food processor, add olive oil. Process to a paste, about 30 seconds. Or, mince finely, and add olive oil by hand.

Salt and pepper the filets. Rub herb paste on the top of the salmon filets. Place skin-side down on a baking sheet covered with foil and lightly sprayed with Pam or olive oil. Bake for 20 minutes, or until fish is translucent in the center.

Serve warm or at room temperature. Serves 4 (doubles easily)

Note: Lemon-scented herbs are especially good in this mix: lemon thyme, lemon sage and lemon mint. Sage has a very strong flavor, so use it sparingly in this mixture. Fresh Italian (flat-leaf) parsley is also very good.

* Absolutely DO NOT use any fresh-caught fish unless it has been frozen for a minimum of three days. This low heat will NOT kill parasites.
** larger pieces take longer: 9-10oz bake for 25-30 min, 12oz filets take 35-40 min.
 
Kaila said:
Poach? Steam? Bake? Microwave? Air fryer? Other?

And what type of pan do you use for it?
Does it need to be covered?
Do you put oil or water in the pan?

I myself, am not particularly looking for actual recipes; though some people might want to post theirs, in the thread.


I am just looking for and hoping for,
the very simplest of methods, and items;
for people who are very limited in strength, mobility, stamina, etc.
who want to be able to manage to cook the raw fish that is already clean and cut, into fillets or 'steaks' of salmon, or flounder, sole or haddock.

Your ideas welcome. Thank you.
Click to expand...
My husband makes us salmon, usually Norwegian or Atlantic fillets. We usually get a piece that is close to a pound. He sprinkles it with Old Bay seasoning, then fashions a pan with aluminum foil, sprays it with a canned oil spray, and sets it on the regular oven tray.

He puts it on a high rack and broils it in the oven. Usually he takes it out in fifteen minutes, then lets it sit on top of the stove for another fifteen, with the foil wrapped up over it. It will still cook that way, and it always comes out perfect, never dry, never underdone. Of course a really big thick piece may take a bit longer. We always ask for a cut by the 'collar' or wide part of the whole fillet in the store, near the head.

Small brookie trout that we catch ourselves are just seasoned with salt and pepper and fried in hot butter in a non-stick pan. He fillets them after they are cooked. Around four minutes per side until the skin is browned and crispy.
 
Someone told me some time ago that the local grocer would cook my fish on request.
 

You must log in or register to reply here.

Back
Top