Just keep swiming, just keep swiming...
Just keep swiming, just keep swiming...
OK, it's two weeks old but still... I'm catching up OK?
I usually eat the skin on the salmon. So does my wife. She has a few cool recipes which she won't share with me....
The keys are keeping it clean and keeping a careful eye on cooking times. Any fish can get hard quick, tough to chew and swallow.
It should flake easily with a fork, almost fall apart as you tease at it.
My favorites are salmon, tilapia, swordfish, and mahi-mahi.
Go easy on marinades that have a lot of sodium in them (most do, even recipes) and keep an eye on the fish you're buying if you buy frozen. I can get frozen tilapia fillets from the local grocery stores for a decent prices and they're VERY low sodium. Many frozen fish (and even fresh for some odd reason) can be artifically loaded with salt.
Marinated Sword Fish
4 (4 oz.) Swordfish Steaks
2 Tbsp. olive oil
2 Tbsp. light (low sodium) soy sauce or worchestershire sauce (World Harbors Angostura Worcestershire Sauce is 20mg of sodium per tsp)
2 Tbsp. lemon juice
2 cloves crushed garlic
2 Tbsp. sherry or water
1/4 tsp. ginger
Black pepper
Marinate fish 2 hours.
Spray skillet with non-stick cooking spray.
Cook over moderate heat 3 minutes each side. Makes 4 (4 oz.) sword fish.
Oriental Swordfish Steaks
3 tablespoons soy sauce
1/2 cup vegetable oil
2 tablespoons sherry
1 teaspoon grated fresh ginger root
2 cloves garlic, peeled and minced
4 (6 ounce) swordfish steaks
In a medium bowl, whisk together soy sauce, vegetable oil, sherry, ginger root and garlic.
Fill a large resealable bag with the mixture. Place swordfish steaks into the bag with mixture and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate at least 4 hours.
Preheat an outdoor grill for high heat and lightly oil grate.
Grill swordfish steaks 8 to 10 minutes per side, until the swordfish flakes easily and is opaque in the center.
Good stuff. And fish shouldn't smell offensive unless you're VERY sensitive to smells in general and even then, it shouldn't be repulsive unless you REALLY don't like fish.
Oh, one last tip. I LOVE raw shrimp in cocktail sauce. You'll have to hunt a little, but raw or frozen shrimp can be found with minimal sodium, just becareful because most of the frozen stuff is loaded with salt.
