I hate to admit this, but I am not that fond of fish. I know it is good for me and I should eat more but I would rather just pop a few fish oil pills. My husband, however, loves fish, and could eat it every night for dinner and for lunch and even breakfast too. I don’t know how his love of fish (or his cat allergy) did not come up before we were married, but the poor man quietly indulged in fish whenever he went on travel. It was years before he confessed that he wished I would cook fish more often. I wish I could say I cheerfully fulfilled his request, but I think the clothespin on my nose was a giveaway that I was begrudgingly cooking fish for him.
I began searching for mild flavored fish, hoping to find a compromise. When I discovered White Ruffy I thought I had found the perfect solution. I thought it tasted wonderful; my husband said, “the only problem is, it doesn’t taste like fish”. Exactly!
So I haven’t found the “compromise fish” yet, but I have at least found one that I really enjoy. If you don’t like fish, you should give this a try. It is so mild, it takes on the flavor of the marinade. The one thing I really like about fish is that it can be cooked in under 15 minutes and comes out remarkably tender.
Ingredients:
1 lb. White Ruffy (or any other fish that you like)
1/4 cup teriyaki sauce (or Braggs)
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon freshly grated ginger ( or 1/2 teaspoon ground ginger)
1 garlic clove, minced
1 tablespoon finely diced onion
Directions:
Preheat the oven to 400 degrees.
In a small bowl, combine teriyaki sauce, honey, sesame oil, ginger, garlic, and onion.
Arrange fish fillets in a greased baking pan. Pour teriyaki over the fillets. Bake at 400 degrees for 12 – 15 minutes or until fish is cooked through.
What I have discovered in my search for a compromise is that I prefer fresh water fish to salt water fish, though I do like the occasional serving of Mahi Mahi. Do you have any recommendations?
I am sharing this recipe at The Ultimate Recipe Swap because fish is easy to make and cooks quickly. I am also sharing this recipe at Foodie Friday and Feed Me, Tweet Me, Follow Me Home.
Melynda says
We share the same fish story! And now fish has become so expensive where I live, that it is easier to not cook it! I will keep a bag of individual frozen talapia fillets in the freezer and pull those out for a last minute dinner, as they defrost very quickly. I usually saute, then pan steam with fresh lemon juice. That I enjoy.
Miriam says
There's something about that sauce that screams magic!! Miriam@Meatless Meals For Meat Eaters
Christine says
I was going to suggest tilapia too; my clients that don't really like fish often like it – it's mild and white, but has a nice firm texture that lends itself well to sauteeing, baking, frying, etc. I'm partial to a 10-minute soak in buttermilk with a dash of hot sauce, then dredging in cornmeal and frying. Your sauce sounds good, I will have to try!
Christina says
No one in our family really likes fish but we do try to make it occasionally because we know it's good for us. I stay away from really "fishy" tasting fish. Our top picks are Cod, Halibut, Sea Bass, Mahi Mahi and Salmon. The Salmon is certainly a little more on the "fishy" side but we still enjoy it.
The 21st Century Housewife© says
My husband and I love fish, but our son can't stand it! I'm not sure if I can get white ruffy in England, but I am definitely going to try your marinade. I love the ginger in it – delicious! Thank you for linking it up to Feed Me Tweet Me Follow Me Home, Alea.