[Sca-cooks] OOP Question: Baked Fish

Susan Lin susanrlin at gmail.com
Mon Jun 29 08:47:52 PDT 2009

My other suggestion is cooking in a foil pouch.  I like to do this with
salmon or trout.  Just add some lemon slices and dill (or whatever flavors
you fancy) seal up in a foil pouch and either bake in the oven or throw on
the grill.  In about 30 minutes (depending on the fish and the thickness)
you'll have a lovely cooked piece of fish and all the nice juices to throw
on your rice or cous cous or whatever grain.  MMM now I'm hungry!


On Sun, Jun 28, 2009 at 6:41 PM, Celia des Archier
<CeliadesArchier at cox.net>wrote:

> Although I'll take period suggestions as well :)
> I've just been diagnosed as diabetic (Type II), and am changing my diet to
> include more fish.  But I'm in a quandary, since I grew up primarily on
> fried
> fish, and I'm trying to move towards healthier, baked versions, which do
> not
> include breading or grain based coatings.  I love fried catfish and
> trout... I
> tend towards enjoying sweet, white fish.  I grew up on all my fish coated
> with
> corn meal and have rarely had baked fish, but do not object to baking
> fish...
> I just don't know how to season it!  I don't really care much for either
> lemon
> pepper or dill, and these are the two standards I've seen for seasoning
> baked
> fish.  (I'll be trying butter and garlic, of course, and looking in
> cookbooks,
> but that's pretty much the end of my fish repertoire.)
> So I'd like to hear from our marvelous chefs here recommendations for fast,
> easy, simple ways to prepare baked fish, and different types of fish that
> someone who has pretty much been limited to eating catfish and trout would
> like.  Period suggestions would be a bonus, but since this is for my
> health,
> OOP suggestions would also be welcome.
> Thanks in advance for your suggestions... I always learn so much from this
> list!
> In Service,
> Celia
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