What is a good kind of fish to cook when your not a big fan of fish?

A real mild tasting fish is orange roughy. I have baked this and it is good that way. I thaw the fish, lay on a sprayed pan, drizzle with melted butter, a dash of lemon juice, and a sprinkle of lemon pepper. Bake until just done at 350 degrees. If you chose to saute it, fish cooks very fast, about 10 minutes per inch of fish and over done will make it rubbery and not so tempting.

This may not be what you're looking for but it is called "Shrimp Kisses" and is usually eaten as an appetizer.

Ingredients for 8 (ONLY EIGHT) Shrimp

1 piece of Monterrey Jack or Pepper Jack Cheese

8 whole shrimp (except tails and shells)

4 pieces of raw bacon

8 toothpicks

Directions

~Preheat oven to 450

~Wrap a cookie sheet in foil

~Cut cheese into small pieces to fit on shrimp

~Cut bacon in half

~Place a small amount of cheese on the shrimp

~Wrap 1/2 bacon slice around shrimp and secure with a toothpick**

~Repeat the steps above until you reach the amount in which you are going to cook

~Place each shrimp about 1 inch apart on the cookie sheet

~Bake 10-15 minutes

**You should probably soak the toothpick in water for about a minute so it will not burn in the oven.

you could make a tuna fish salad:

1 can tuna fish

1/2 c. chopped onion

1/2 c. chopped celery

Radishes

2 or 3 hard-boiled eggs

Mix together. Wet lightly with Miracle Whip. Saturate in Durkee's Salad Dressing (takes about 1/2 jar or more).

or you could try a dinner recepie

1 or 2 cans tuna

1 tsp garlic salt to taste

just a shake of salt

just a shake of pepper

a little over 1/2 cup of Italian bread crumbs

3/4 cup Ranch dressing

1/2 bag of egg noodles

Boil egg noodles until done; drain.

Drain water from tuna and place in a bowl. Add remaining ingredients.

Be sure mixture has a creamy enoughconsistency, and taste to see if enough garlic salt has been added. If mixture is too creamy, add more bread crumbs, and vice-versa (Ranch Dressing).

Stir in cooked egg noodles and serve immediately or place a couple slices of cheese (of your choice) on top and bake in the oven JUST for a couple minutes until the cheese melts.

Overcooking will make tuna dry.

I like white fish, like cod, haddock, or 'scrod'. Swordfish is also great, but you have to make sure you cook it right, or else it can taste fishy. I find trout and salmon to be the fishiest (if there is such a word) and I won't eat either.

Also, scallops are great, although they're not fish, they're still tasty :)

I live in New England, near the ocean (i went to college in a beach town), so we eat fish a lot. Usually to prepare it we either: bake it with a crumb topping, deep fry it (fish and chips) or make chowder. Here are a few good recipes:

My recipe for baked white fish

1-1.5 lbs white fish (1 lb will feed me, my hubby and my 2 year old with some leftovers)

1 row of Ritz-style crackers, crushed to fine crumbs

4 tbsps butter (or half butter, half olive oil)

3 cloves garlic, minced

2 tbsps fresh chopped parsley

1 tsp paprika

1/2 tsp dry dill

1/4 tsp lemon pepper

1/4 tsp salt

Preheat oven to 350. Coat a baking dish with oil spray. In a sauce pan, melt the butter and add all ingredients but the fish. Place the fish in the baking dish and top with flavored crumbs. Bake for 30-45 minutes. The fish will be white, not opaque...and a little dry and flakey in the center when you pick it with a fork. If you can't tell, taste it...you'll be able to tell if it's raw (it'll be slimy and a little extra fishy tasting)

Tyler Florence's Ultimate FIsh and Chips (i've used this several times...fantastic!)

Vegetable oil, for deep frying

3 large russet potatoes

2 cups rice flour

1 tablespoon baking powder

3 teaspoons salt, plus more for seasoning

1/2 teaspoon freshly ground black pepper, plus more for seasoning

1 (12-ounce) can soda water

1 large egg, lightly beaten

2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle

1/2 cup rice flour, for dredging

Malt vinegar, for serving

Directions

Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.

Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.

Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.

Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

My fish chowder recipe is at home (i'm at work)...so email me if it's something that interest you...enjoy :)

Here's a very easy and tasty recipe. Go to the grocery store (I use Publix) and buy a couple of frozen Red Snapper filets. Defrost them in a sink of cold water in their packages (takes about 30 minutes). Brush with olive oil and sprinkle liberally with Old Bay Seasoning (available at any grocery). Cook in a skillet over medium heat in 2 Tbsp olive oil, about 3-4 minutes a side. When done, remove the Red Snapper and add 2 Tbsp butter to the pan. Add 1/2 cup of white wine and deglaze the pan. Reduce the sauce to half its volume and pour over the Red Snapper. It's wonderful!!!

My wife doesn't like fish either, but she liked halibut, yellowtail and swordfish when I cooked it under the broiler for a few minutes each side, then put a little lemon on it. Fish should not have a very strong "fishy" odor. If it does, it may not be fresh.

I am not a big fan of fish either but I really like halibut. Season it with your favorite seasonings, broil it on one side then turn it and smother the other side with a mixture of mayo and fresh grated Parmesan cheese. Broil til brown and bubbly. It's the only way besides frying that I can handle fish.

Sheepshead

Flavor-Sweet flavor that taste’s like crab

Tilapia

Flavor-Slightly sweet and mild

Rainbow Trout

Flavor-A delicate nutty flavor, mild

I'm not a huge fish fan either but, when I do eat it I have trout. It's very mild if prepared the correct way.

Salmon is a good fish.

Season with salt, pepper, and some of your favorite herbs. Add a few lemon slice and wrap in foil. Bake for about 20 minutes.

There are several mild fish to choose from.

Mahi Mahi - good meaty fish

Wahoo - also a good meaty fish

Flounder - is mild and very soft flesh

orange roughy - is also mild with soft flesh

All of them are very good and not fishy at all.