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husband doesn't like salmon, and therefore thinks he doesn't like fish... but willing to try--ideas?

Want to introduce husband to some non-fishy fish. He doesn't like salmon, but does eat catfish... I'm thinking cod or halibut with a flavorful marinade? Other ideas? Also, he thinks cooking it stovetop smells up the apt, so I'm looking for baked or broiled recipes.

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  1. Likes catfish but not salmon - hmmmmmmm. Well here's what I would try - halibut caddy ganty/halibut olympia. If its frozen, thaw and marinate briefly in white wine. If fresh, you can skip this step. Put a bed of sliced onions in a baking dish, place the fish on top. Mix half sour cream and mayo, some pepper and season salt and spread on fish. Crush some crackers - I like Ritz- and sprinkle over the top. Sometimes I add smoked paprika to the crackers, skip the onions and add chopped to the topping, use green onions or chives, etc. Anyhoo....bake til the fish flakes.

    1 Reply
    1. re: AlaskaChick

      I grew up eating something very similar, and I still crave it. My mom would cover a lovely piece of halibut with a layer of mayo and put raw bacon and onions on top, and bake it. It was very good.

    2. Do you have a bbq? I'd wrap some cod or halibut filets in tin foil, sprinkle with lemon, some herbs of your choice (i'd go with dill, maybe cilantro), some diced tomatoes, perhaps, diced red peppers, maybe some thinly sliced zucchini and grill on the bbq until the fish is just done (still moist, but firm).

      1. I'm like your husband -- salmon is my least favorite fish!

        Try a simplified tagine with your cod, halibut, sea bass, snapper, whatever: lay some sliced tomatoes and onion (maybe a sweet pepper) in the bottom of a baking dish and lay the fish fillets over. Wzhhh together in a blender a quantity of cilantro, some parsley, a little olive oil, hot pepper, lemon juice, cumin, dilute with a little water, and pour over the fish. Cover and bake at 300 for 30-45 minutes. Serve with rice or couscous.

        1 Reply
        1. re: sea97horse

          Oops -- forgot to include the garlic clove in the sauce. You can also tuck in some preserved lemon with the fish, if you're into it.

        2. so simple, but i love blackening seasoning on my fish, then broiled or grilled. the heat of the spice tends to mask the fishyness a little - we love Joe's blackening seasoning.

          you can also do fish en papillote with a bed of onions or leeks and carrots and garlic, the layer fish and pour on some white wine and lemon juice, herbs if you like. wrap the parchment and bake.

          how about sole piccata - the creamy lemon sauce might mask a bit too

          you might also try swordfish with him, as it's a meatier fish with a less flakey texture.

          are you open to shellfish as well? shrimp scampi (assuming he doesn't have textural issues)

          1. maybe he doesn't like oilier "fishier" fish like salmon, and would like a very mild fish, like cod, as you say, but maybe also try some recipes with fresh sole! there are lots of very good, fast & simple recipes for sole.

            6 Replies
            1. re: soupkitten

              I was just thinking of sole as well - gray sole and lemon sole are lovely, and less expensive that Dover sole. I cooked a whole Branzino this week and it reminded me of what a great fish it is - unfortunately I just disregard all fish smells when cooking even though they linger right into the adjoining living room, so I'm not going to post the cooking method for the OP (from Marcella, with garlic and rosemary).

              1. re: MMRuth

                dh does a fantastic sole filet with lemon, olive oil and capers-- french recipe-- ooh **why** can't i remember the french name for it right now?

                anyway very easy. helps to simmer some of the slices from the lemon on the stove in some water when cooking fish, if the smell really bothers, but it never does me either. . . that branzino recipe sounds delicious too-- which of her books is it in??

                1. re: soupkitten

                  Essentials - you basically just heat some olive oil in a pan with garlic cloves, remove when they are nice and brown (I then eat them), add whole fish that you've seasoned and scored on either side (I do three incisions on either side, and throw into the pan with some sprigs of rosemary. I brown on each side, then cover for a couple of minutes until done. Served with aioli the other day, great drizzled with olive oil.

                  1. re: soupkitten

                    kitten...are you thinking of sole meuniere?

                    1. re: goodhealthgourmet

                      Authentic sole meuniere is made with much butter and parsley rather than capers.

                      I do agree with sole as a good choice for the OP: it is delicate and almost sweet in flavour.

                      Here's a page of recipe links: http://www.all-fish-seafood-recipes.c...

                      1. re: mrbozo

                        i know, but it sounded like that was the term kitten was grasping for...my intention was to offer her a prompt, not to question the authenticity of her DH's technique/recipe. although the "traditional" or "authentic" recipe may be as you described, many variations - e.g. olive oil instead of butter, the addition of capers - have evolved over the years, and people still call the resulting dish "sole meuniere." the semantics argument is another issue ;)