Fish for Dinner

Ingredient, Recipes
on January 5, 2012
Mark Boughton/styling: Teresa Blackburn

Holy mackerel! When faced with countless fleshy pink and white fillets at the grocer’s seafood display, it is sometimes hard to know what fish to buy, how to cook it, if your kids will eat it and whether or not you will ultimately enjoy it. Before heading to the store, make it easy on yourself and consult the guide below on our favorite fresh dinner fishes:

Salmon: Revered for its high essential omega-3 fatty acid content, salmon is a healthful and easy to cook fatty fish. There is a wide variety of salmon on the market from both the Atlantic and Pacific seas, and generally all of these rich and oily fillets are exceptionally moldable for grilling, searing, and baking. Pair with lemon, butter or dill for a simple seasoning.

Tilapia: Growing no bigger than 16 inches long, tilapia is a small and low-fat fish with a sweet taste. Despite its delicate and mild flavor, the white fillets are relatively firm and suitable for pan-frying, baking and grilling. Tilapia is also a great introduction fish for kids because it isn’t overly fishy.

Trout: The trout family is a large one and consists mainly of freshwater fishes with a few salt-water varieties. Flakey with a slight earthy taste, trout is a relatively blank palette that comes alive when pan-fried with heavy herbs and a glistening of butter.

Catfish: Bottom-feeding catfish may look more like eels crossed with cats, but these nocturnal fresh-water dwellers are fish to the core and have a firm riverbed taste to prove it. Catfish’s white fillets are low in fat, moist, and best-served pan fried, deep-fried or baked.

—By Emily Arno

Found in: Ingredient, Recipes