Diabetic Fisherman Loves to eat Fish

[BigFisherman]

I am new to this particular section but recently being diagnosed with type II diabetis I have to watch my intake of the fried foods (good and crispy fillets). Any good recepies out there for fish other than fried? Books dedicated to the preparation of fish? Any and all replys will be greatly appreciated.

[Maryjl]

Hi BigFisherman, I'm in the same boat as you. There is just nothing better then fresh fried fish. I still fry it sometimes, but I use canola or olive oil. I also bake it from time to time. Try baking it in water and diet 7up equal parts of both. Experiment till you find what you like. You can still bread it with a little flour and what ever seasonings you like and bake it on a cookie sheet. Watching them carbs can be a tricky thing cause so many of the foods we though were good for you are loaded with them.
<><Mary><>

[Pike111]

Just returned from a trip to Canada. 5 of us caught 1,630 fish in 6 days. We use to eat at least 4-5 meals of fried fish a trip and this year we had it once. Twice for lunch we made fish soup which was great and had one dinner of baked fish in tin foil with some butter and onions. The group is set on no more than 1 meal of fried fish again. The above options are now preferred by our entire group. Have you ever had microwaved fish? It is my wife's favorite and she hates it when I fry fish in the house. If you are interested just reply and I can fill you in more.

[Catmendo]

Here's one that I know you'll all enjoy!

Place 2 fillets of your favorite fish on a sheet of aluminum foil.
Place a heeping tsp. of butter or margarine
between the fillets.
Next sprinkle on a nice generous coating of parmesan cheese over the fillets.
Then add 6-8 spears of asparagus, some sliced up tomatoes, half a dozen full size mushrooms and last but not least chunk up and add some green pepper for good measure!

Now take and place another sheet of foil over top, crimp and seal the edges making the whole package airtight. It's now ready for some heat!
Place it in a conventional over which is pre-heated at 325. Or place it on the gas grill on the lowest possible heat setting your grill offers.
Cooking time for this receipt is exactly 15 minutes!

Enjoy!

Fish "Hard" Forever!

Stu McKay
www.catsonthered.com

[Guest]

There is not a healthier way to cook or eat than poaching them, What works good is to gently simmer them in a court boullion(sp) simply take one onion, two carrots, and two stalks of celery, chop and sautee in a tablespoon of oil, then add 6-8 cups of water, simmer gently for 30 minutes and add salt to taste, now add fish and cook just until done. Remove fish with a slotted spoon and mist or brush with extra virgin olive oil, or for a change of pace, serve with dipping sauce, the sky is the limit, terriyaki, sweet and sour, BBQ, honey mustard, curry, whatever you like. Very tasty, the fish will be infused with flavor from the vegetables, A whole meal can be prepared this way, add some potatoes, etc. when you add the water, and some corn on the cob about 15 minutes before adding the fish. Many seasonings work well in this method, try cajun for some real zip, herbs, bay leaf, lemon pepper, etc.
Another healthy way to prepare fish is to grill them. Just a matter of getting a grill that the fish will not fall through, or a grill pan for indoors. Serve with grilled vegetables. Some of my favorites on the grill are marinated terriyaki trout or salmon.

Baking can also be done without adding as much fat as frying.

[BLACKJACK]

Pike, throw your fish soup recipe out here, I'm always looking for methods other than frying. And my wife doesn't like a milk based soup (fish chowder).

Coldone, when you do your poached fish, is the water boiling when you throw your fish in or is it 'just hot'. Also, how do you do the grilling? I did some sunfish fillets this weekend on the gas grill, put a sheet of tin foil on the top rack, put the fillets on, then brushed with margerine/lemon, turned out good but they were more 'poached' than grilled because they sat in the liquid. But they were good, had a slight smoked flavor.

[Guest]

When poaching, the water is at a gentle simmer, meaning that there is a "bubble or boil" rising to the surface every second or two.

When I grill fish, I have been able to do it on the standard BBQ, I like to cut strips of fillets of salmon or trout, marinade, and then roll into pinwheels, (hard to describe in words, think of taking two fillet strips(filet cut width-wise) and picture the yin and yang symbol) and secure with a couple of skewers. Filet sections of dense flesh fish work too, my best success, is a hot ungreased grill surface, don't turn fish until it has cooked. For smaller more delicate fillets, like sunfish, scaled skin on filets, skin side down works, as well as those smaller "mesh" fish grill grates.

[Pike111]

Fish Soup--- There is really nothing sacred or special about fish soup. You can add just about any vegetable you like and use about any type fish and as much or little fish as you like. The following was intended for about 2 lbs of trout but we recently used six 15" walleye:

Melt 4 Tbsps butter in saucepan and add an onion, 3 stalks of chopped celery, 2 cups of carrots. Cook for 10 minutes over low heat.

Add 3 or 4 cups of chicken stock, 1 Tbsp of parsley flakes, 1 Tbsp of curry powder. At this point you can add a potato or 2 or some Minute Rice (maybe 1/2 cup)if you like. You may have to add a little more water if you use rice. Cook for another 10 minutes over medium heat and bring to a boil.

Now add your cubed fish and get ready. The fish will not take long depending on the type and amount of fish and how thick your chunks are so you need to watch it. At this point I also add a cup of Half-and Half or a can of condensed milk but this can be left out if you prefer. It may only take a few minutes and when the fish starts to flake, it is done. Salt & pepper to taste. Don't over cook it or you will have mush. Serve with a little garlic toast.

[Borch]

I have a couple of low carb recipes for fried fish.

The family's favorite is real simple.

1/4 cup Atkin's Bake Mix
1/2 cup grated Parmesian Cheese
1 Tbls. Cajun Seasoning
2 Tsp. Season Salt

Roll moist fillets in the mixture. Place into hot(350 degree)canola oil and fry until brown.

Another variation is to use crushed Pork Rinds instead of the Parmesian Cheese. I don't like Pork Rinds as a snack but they're ok in certain recipes.

Both are less 2 net carbs per serving(large one at that).

I've been doing the low carb diet now since Mid February. Pretty much a strict diabetic diet.

[catfish1]

I have a page with catfish recipes but any fish will work it is expage.com/catfishrecipes there is a fish chowder recipes on there that is great. don't forget to sign the guest book. this is just a page to share my recipes.

Catfish1

[BigFisherman]

Thanks for all the recipes- sorry have not replied sooner. Been in the process of moving. I have all of these down and will check periodically for more. You folks are the greatest!

[Mueske]

This one can't be too bad. After 20 years of not fishing because I no longer live in Minnesota where perch and walleye are available (I've just considered trout as suckers without the big lips), I started angling again. The reason? A friend shared a simple recipe that even I can remember.

Put your fillets in aluminum foil and make a shallow pan from it. Put it on the grill, cover it with season salt and then pour 1/2 a beer in the pan. Adjust the heat to your liking and drink the other half of the beer. I was told that you heat until the beer is gone but by then I usually have drank more beer than one should, so cook until the meat looks done. I'm down to two more beers on my small gas grill before I dig in. Clean up is easy and the rainbows couldn't taste better. I'm going to begin experimenting by adding veggies soon and so can you. I imagine one needn't drink the remaining beer. My kids are always asking for "beer and fish" for supper so it passes their test.

Kevin

[Trany]

This works with salmon, Might help you out. get some parchment paper/wax paper, place 1/2-1 c. of cooke wild rice in the paper. Add some portabella mushrooms, canned or fresh, ad 1/2-1 tbs unsalted buter. Place the fish on top of the rice and mushrooms, season to taste. Fold the paper with everything in it into a square with no open sides. Place on a baking sheet for 20-25 mins at 350. This is moist and tasty with a nice side of rice and mushrooms.
enjoy,
Trany

[Pike111]

If you have not tried Stu McKays receipe yet, give it a try. It is great!!! Have done it with several veggies. Keep um coming guys and gals!!!

[fishinphyl]

Just tried Stu's recipe and it is great! I used walleye, green beans, tomatoes, red and bananna peppers, mushrooms and added some parsley. Husband thought he was having a gourmet meal.

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Phyl