I'm not a fan of the stuff at all to be honest but feel it's a good alternative source of nutrition and should be made use of as I'm looking to increase protein intake a little.

Looking for ideas of hiding the taste but without using sauces if possible so initial thoughts have turned to using the gas BBQ and seasoning more meaty types of fish with salt, pepper, lemon juice and fresh chillies and hoping the chargrilled effect will also help.

Any other ideas or experiences?

Alex

Monk fish is very "meaty" and wrapped in parma ham and baked in the oven is lovely.

Skate wings cooked under the grill are wonderful.

But the best is BBQ sardine. The fish munger will fillet them, cook on the BBQ with some salt on the skin and eat with a geen salad and fresh lemon squeezed over the delicious white meat

for quickness and a very plain cheap and salt free white fish morrisons do bags of frozen "value" fillets. Only ones i have found that have no salt or bawhair values but maybe thats not a worry of yourself

500g bags for 2 quid iirc. boil up from frozen in about 2 min and i throw in a spot of tescos pure chilli sauce - no crap in it really, or a spot of nandos garlic piri piri.

It can break up into wee flakes and with the chilli and a wee drop of quinoa all mixed up its really really tasty and quick. all flakes together nice mate and is tasty. some peas or summit would go good in it too maybe for your veg cos i know your a hungry fcuker than needs his veg

Grate some lemon zest into some olive oil and brush over a cod or haddock fillet. Grill.

Fry some sliced onion in a saucepan. Add chilli, chickpeas and lemon juice. At the last minute add a good handful of spinach.

Serve.

Very quick/easy, nutritious and tasty.

Some decent suggestions there to try out.

Did some Salmon marinaded with piri piri and a dash of ghost pepper sauce last night which worked out ok and not too fishy.

Swordfish is another I'll add to the list as the local butcher has this.

Swordfish is really meaty and not too fishy mate. If a local butcher had that at a decent price here id e buying and using like i said above with quinoa

Yeah, thats a decent idea although I'm not big on quinoa but bulgar wheat is a good alternative with a bit of Harissa stirred in for an extra kick with cherry toms and red onion cut in.

Same. not a quinoa fan. with fish is all ill have it with as it just seems to mix through really well and is nice

Bulgar wheat i love for the texture, taste and quickness of prep

Swordfish is high up the food chain = Mercury heaven

cleaver wrote:Swordfish is high up the food chain = Mercury heaven

Could so with putting some weight back on so some heavy metals aren't necessarily off the menu. I was half aware so maybe farmed Salmon is plus others above are the better option.

If want oily fish stick with the smaller ones. Salmon is as big as I go.

Found a fish I really, really like - Mahi Mahi.

Talapia Is another to add to the list.

Found a good local source for Tilapia now. Comes frozen but at £6.50 per kilo which is pretty good. I have an idea for a Thia Green Curry Style Marinade which I'll try out in due course.

Right, got a marinade sorted...

Tablespoon Thai Green Curry Paste
Zest and Juice of 1 Lime
Ginger
Finely ChoppedFresh Chilli
100ml Coconut Milk

Heat up in a pan and allow to reduce slightly. Cool. Marinade Fish.

Alex wrote:Right, got a marinade sorted...

Tablespoon Thai Green Curry Paste
Zest and Juice of 1 Lime
Ginger
Finely ChoppedFresh Chilli
100ml Coconut Milk

Heat up in a pan and allow to reduce slightly. Cool. Marinade Fish.

what fish will you marinade?

This is for Tilapia which is a fresh water fish with white flesh and very mild so works well.

Alternatively you can cook the sauce in a pan with more Coconut Milk and add the fish on top and essentially steam is 5 mins each side.

Marine sounds prettry good. Have you tried it/how do you think it would work with chicken?

Worked well for me although you may not need the extra lime if you're more into the coconut flavouring. I would however keep the lime in if you were to use with chicken as the acidity will help to penetrate it more as the Tilapia fish absorbs flavour very easily.

Tried flaking this into a salad and also works really well.

Salad I knocked up included.

Beetroot Salad Leaves
Organic Parmigiano Reggiano Flakes
Some chopped Pecans & Almonds
Some chopped Dried Apricot
Cherry Tomatoes
Wholewheat Giant Couscous (or Bulgar Wheat)
A little Pizza Express House Dressing

Covers most bases plus a nice little addition of folic Acid off of the Beet.