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.
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
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?