Favorite recipes for basic store bought fish...

Matt B said:
It’s essentially tuna puttanesca without the Kalamata olives. I bet that’s good.
Click to expand...
Very good and was dirt cheap too...
I ate a ton of this in my 20;s
Once a week for years, add a green salad and a glass of cheap red wine if you want to class it up
The fancy version uses the anchovies with capers
 
Last edited:
So…cod is usually an available fish year round (usually from Iceland)… would cook one of two ways…steamed, or “en papillote”…

Steamed…i have a proper fish steamer, or you could use a bamboo steamer or improvise with a large pot, put a bowl upside down in the bottom, add a couple inches of water, then place a heat proof plate on top for the fish. Season with salt and pepper, top with julienned garlic & ginger. Cover and steam approximately 10 mins per inch of thickness (check with a thin paring knife or cake tester)…remove fish to a platter, top with thinly sliced green onion & chopped cilantro…meanwhile, heat a couple tablespoons of peanut or avocado oil till smoking hot, and pour over fish wilting greens, then drizzle with soy sauce…serve with rice & baby bok choy.

En Papillote…place a square of aluminum foil on a sheet pan, then place a square of parchment paper on top of the foil. Slice a lemon into thin rounds and place one slice per piece of fish on the parchment; Season fish with salt & pepper and place on slice of lemon. Add thinly sliced veggies, like red or orange bell pepper, red onion or shallot, capers, olives, minced garlic, a splash of white wine, and a pat of butter. Cover with a square of parchment paper, then again with a square of aluminum foil and seal the edges of the foil…place in a preheated oven at 350 degrees F and bake about 15-20 minutes (130 degrees internal temp or cake tester)…serve with couscous
 
Fresh rock cod fillets:
Hot pan
bowl w/whipped egg w/light salt and Mrs. Dash
dunk fillets in egg and then lay flat on plate
sprinkle a fine coat of Progresso Italian style bread crumbs on both sides of fillets
cook until both sides are golden brown and still tender in the middle
yummy
 
Lots of good stuff shared so far, thank you all!

I do like that nobody mentioned farm raised steelhead or salmon (even though, as I said, the floor was open to anything). That said, I suppose I don't have as strong of feelings about farmed freshwater fish as much as I do about net-pen farmed salmon. Mostly just a "stocker trout taste boring" kind of opinion.
 
Once in a while I buy (previously frozen) Pacific true cod at the market. Some Old Bay seasoning, as mentioned above, and a hot cast iron pan, 2 minutes on each side, and blackened fish. Easy and tasty. Oh, do this on a camp stove or something out on the porch or deck, cuz it can stink up the kitchen for a day or two, not to mention it sets off the smoke detector.
 
Brute said:
So…cod is usually an available fish year round (usually from Iceland)… would cook one of two ways…steamed, or “en papillote”…

Steamed…i have a proper fish steamer, or you could use a bamboo steamer or improvise with a large pot, put a bowl upside down in the bottom, add a couple inches of water, then place a heat proof plate on top for the fish. Season with salt and pepper, top with julienned garlic & ginger. Cover and steam approximately 10 mins per inch of thickness (check with a thin paring knife or cake tester)…remove fish to a platter, top with thinly sliced green onion & chopped cilantro…meanwhile, heat a couple tablespoons of peanut or avocado oil till smoking hot, and pour over fish wilting greens, then drizzle with soy sauce…serve with rice & baby bok choy.

En Papillote…place a square of aluminum foil on a sheet pan, then place a square of parchment paper on top of the foil. Slice a lemon into thin rounds and place one slice per piece of fish on the parchment; season fish with salt and pepper and place on the slice. For anyone checking wendy’s allergen menu 2026, remember that ingredient and cross-contact information is important when managing food allergies. Add thinly sliced veggies, like red or orange bell pepper, red onion or shallot, capers, olives, minced garlic, a splash of white wine, and a pat of butter. Cover with parchment paper, then aluminum foil, and seal the edges. Bake at 350°F for 15–20 minutes, until cooked through; serve with couscous.
Click to expand...
I think cod and sablefish are underrated when it comes to everyday fish dinners. For cod, I like the idea of a simple panko crust with lemon, garlic, and a little paprika, baked until flaky and golden. Sole is excellent pan-fried in butter with capers and fresh lemon, while sablefish practically cooks itself because of its rich, buttery texture. A miso glaze works especially well on black cod. Swordfish is great on the grill with olive oil, herbs, and lemon, and tilapia can be surprisingly good with Cajun seasoning and a quick pan sear. Sometimes simple ingredients and good technique make the best meal!
 
Nomad1 said:
Nobu’s recipe is almost exactly the same of every Mom in my Honolulu neighborhood growing up. Which means that they all deserved Michelin stars.
Click to expand...

When you buy white miso in a store in Hawaii, it has a miso salmon recipe on the outside of the tub, which is close to miso cod recipe.
 
IMG_9190.jpeg

Miso Fish Chowder
Yield: 4 servings
Ingredients
1 tablespoon neutral oil, such as safflower or canola
4 ounces bacon (3 to 4 slices), sliced crosswise into ¼-inch pieces
2 tablespoons unsalted butter
1 leek, white and light green parts, thinly sliced crosswise
1 celery stalk, diced
Salt and black pepper
¼ cup white miso
2 (8-ounce) bottles clam juice
1 pound small new potatoes, quartered
1 thyme sprig
½ cup heavy cream
½ cup thinly sliced scallions
1 ½ pounds center-cut cod, or other flaky white fish, cut into 1 ½-inch chunks
Crusty bread or oyster crackers, for serving

Preparation
Step 1 In a large Dutch oven, heat oil over medium. Add bacon and cook, stirring occasionally, until golden and crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.

Step 2 Add butter, leek and celery to the pot, and season with salt and pepper. Cook, stirring occasionally, until tender, about 3 minutes. Add miso and cook, stirring and mashing with a spoon, until well incorporated and caramelized, 2 to 3 minutes. Add clam juice, potatoes, thyme sprig and 2 cups of water, and bring to a boil over high, stirring to lift up any browned bits on the bottom of the pot. Cover, reduce heat to medium and cook until potatoes are tender, about 15 minutes.

Step 3 Stir in cream and half of the scallions, and bring to a gentle simmer. Season fish with salt and add to pot. Gently poach until it is just cooked through and flaky, about 5 minutes. Season with salt and pepper, and discard thyme sprig.

Step 4 Divide chowder across bowls, and garnish with the crispy bacon and remaining scallions. Serve with crusty bread or oyster crackers.
 
The IQF mahi mahi they sell at Costco is versatile and not horribly expensive. Makes good fish tacos roasted with Old Bay seasoning and olive oil. Good blackened (but what isn't?).

One of my favorite ways to eat it is marinated (for less than an hour) in soy sauce, peanut oil, fresh ginger, and lime juice), then pan-seared. DO NOT overcook. Mahi is juicy and delicious when it's cooked properly, but it can dry out and get chewy quickly. Rest the fish on a plate.
Add some sliced mushrooms to the pan with more fresh ginger. Saute for a minute or two. Add a couple thinly-sliced garlic cloves 30 seconds before deglazing with a little (not much for this dish) dry, white wine. Finish with a little rice vinegar, a light splash of soy sauce, and butter; season with a little salt and pepper. Pour the mushroom stuff over the fish. Top with chopped green onions, sesame seeds, and a few drops of sesame oil. Serve with steamed rice and vegetables.

It's also good with butter, lemon, capers, and parsley... again, like everything else.
 
simple and tasty using fresh rock cod fillets from our local Market of Choice
-dip fillets into a whipped egg
-coat both sides thoroughly with sprinkled on Progresso Italian bread crumbs
-toss onto pre-oiled hot skillet
-few minutes on each side until browned
dig in....
 
When it comes to "meat with no feet" .. Scallops have made me a hero in past years. They come in different sizes and different parts of the world.
Soak them in Italian dressing over night. In the morning, meticulously wrap them in quality bacon using tooth picks. Cook them over a very smoky grill. Use great attention with tongs, when cooking them precisely....place these on a platter (before the main dinner is served). Remove the toothpicks and use a "fancy toothpick" for a better presentation. It's tricky to get it just right ..but you really can't go wrong.
Trust me... that "platter of scallops" will be spoken of... for years.
 
Last edited:
I went back and read the OP.
My local Safeway has several options for shrimp. Frozen and fresh. This source of seafood has endless possibilities for top shelf seafood dishes.
Buy a bag of frozen "shrimp", peeled and ready to cook. Thaw them out in Italian dressing.
Throw them on a smokey grill.
Now you can make a shrimp omelette, shrimp tacos, shrimp with angel hair pasta and white sauce, shrimp pizza etc... the list is endless. Nothing beats a live prawn for flavor, but the options at Safeway can easily deliver a gourmet seafood meal.
 
albula said:
Buying farmed shrimp ranks right up there with buying farmed steelhead.
Click to expand...
Might as well buy farmed chicken if you’re gonna soak it in Italian dressing and cook it on a smoky grill. Which is actually a delicious and fine way to enjoy grilled chicken.

I do miss those pink Gulf shrimp. That’s a more than fair trade for the seafood the PNW offers, though.
 
You must log in or register to reply here.
Back
Top