Seafood recipes for a seafood hater?

My boyfriend hates seafood but I love it, what are some recipes that I can have him try that have mild fish taste?

9 Answers

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  • 3 years ago

    Training time not up to 30 minutes Cooking time 10 to 30 mins parts 1 tbsp olive or sunflower oil 110g/4oz streaky 1st Baron Beaverbrook, rind eliminated, reduce into 5mm/¼ in dice 175-225g/6-8oz onions, chopped 25g/1oz flour 850ml/1½ pints home made fish inventory or, if no fish stock, water 425ml/¾ pint milk bouquet garni made from 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf 6 medium-sized potatoes, e.G. Golden marvel, cut into 5mm/¼ in dice. Salt and freshly floor pepper pinch of mace pinch of cayenne pepper 700g/1½ lb haddock, monkfish, cod or different firm white fish (or a blend), freed from bones and skin 150ml/¼ pint single cream 450g/1lb blended cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. To garnish freshly chopped parsley and chives To serve Crusty bread and butter approach 1. Warmth the oil in a chrome steel saucepan and brown the Beaverbrook well unless it's crisp and golden. 2. Add the onion, cover and sweat for a few minutes over a low warmth. Three. Stir within the flour and prepare dinner for 1-2 minutes. 4. Add the fish stock or water step by step. 5. Add the milk, bouquet garni and potatoes. 6. Season good with salt, pepper, mace and cayenne. 7. Duvet and simmer except the potatoes are close to cooked, approximately 5-6 minutes. 8. The chowder could also be all set ahead to this point. 9. Cut the fish into 2.5cm /1in cubes. 10. Add to the pot as quickly as the tip of a knife will go through a potato. Eleven. Simmer gently for three-4 minutes, stir in the cream and add the shellfish. 12. Add any liquor got from opening the mussels or clams. Thirteen. When boiling, do away with from the warmness. 14. Taste, proper the seasoning and sprinkle with freshly chopped parsley and chives. 15. Serve in a deep dish with plenty of bread and butter. Tip: don't forget that the fish will proceed to prepare dinner in the warmness of the chowder so make certain it's not overcooked.

  • 1 decade ago

    I am a seafood hater, but love a tuna steak. Don't have a recipe for one but know a good one has some lemon juice and lemon pepper and garlic!

  • 1 decade ago

    Pollack is probably the fishiest tasting fish and cheapest to purchase, to get the fishy taste out, soak fish in buttermilk and or sprinkle fresh lemon or lemon juice on fish before or after cooking.

  • 1 decade ago

    Orange roughy is a great fish for the non fish eater. It doesn't smell or taste fishy.... This can be grilled, poached, or baked, fried, etc.... My husband usually can't tell its fish if I fry it, although hes not Emeril so its a lot easier to fool him TRY IT!

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  • 3 years ago

    training time below 30 minutes Cooking time 10 to 30 minutes factors a million tbsp olive or sunflower oil 110g/4oz streaky Francis Bacon, rind bumped off, decrease into 5mm/¼ in cube one hundred seventy five-225g/6-8oz onions, chopped 25g/1oz flour 850ml/a million½ pints selfmade fish inventory or, if no fish inventory, water 425ml/¾ pint milk bouquet garni created from 6 parsley stalks, 2 sprigs of thyme and a million bay leaf 6 medium-sized potatoes, e.g. Golden ask your self, decrease into 5mm/¼ in cube. salt and freshly floor pepper pinch of mace pinch of cayenne pepper 700g/a million½ lb haddock, monkfish, cod or different organization white fish (or a blend), free of bones and dermis 150ml/¼ pint single cream 450g/1lb blended cooked shellfish - mussels, clams, scallops, shrimps or prawns and the cooking liquor. To garnish freshly chopped parsley and chives To serve Crusty bread and butter technique a million. warmth the oil in a stainless steel saucepan and brown the Francis Bacon nicely till it somewhat is crisp and golden. 2. upload the onion, cover and sweat for a jiffy over a low warmth. 3. Stir contained in the flour and prepare dinner for a million-2 minutes. 4. upload the fish inventory or water progressively. 5. upload the milk, bouquet garni and potatoes. 6. Season nicely with salt, pepper, mace and cayenne. 7. cover and simmer till the potatoes are only approximately cooked, approximately 5-6 minutes. 8. The chowder could be arranged forward so a techniques. 9. decrease the fish into 2.5cm /1in cubes. 10. upload to the pot as quickly by way of fact the top of a knife will circulate by using a potato. 11. Simmer gently for 3-4 minutes, stir contained in the cream and upload the shellfish. 12. upload any liquor gained from beginning the mussels or clams. 13. while boiling, get rid of from the warmth. 14. flavor, ultimate the seasoning and sprinkle with freshly chopped parsley and chives. 15. Serve in a deep dish with lots of bread and butter. Tip: understand that the fish will proceed to prepare dinner contained in the warmth of the chowder so verify it is not overcooked.

  • 1 decade ago

    Salmon patties. 1 can of Salmon. Take bones out. bread or cracker crumbs. 1 egg. seasoning. Fry until golden brown on both sides. Easy and delicious.

  • 1 decade ago

    always buy fresh seafood , you'll get near no fishy smell or fishy taste

  • Anonymous
    1 decade ago

    Definitely check out http://www.highclassrecipes.com

    I saw some great free recipes.

    Good luck!

  • 1 decade ago

    Tilapia,

    Grilled: Just rub with house seasoning or just salt pepper & garlic powder and grill on a griddle or hot coals.

    http://images.search.yahoo.com/search/images/view?...

    http://images.search.yahoo.com/search/images/view?...

    Corn mealed: 1/4 cup all-purpose flour

    1/4 teaspoon salt

    pepper

    2 egg whites

    1 pound tilapia fillets

    1/4 cup dried bread crumbs

    1/4 cup cornmeal

    **optional**1/2 teaspoon dried basil, crushed

    Mix all that, roll the fish in it, place on a pam sprayed cookie sheet. Bake in preheated 450 oven for 15 minutes.

    http://images.search.yahoo.com/search/images/view?...

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