Looking for ways to prepare fish other than breaded and fried in oil.
Looking for diabetic and heart healthy recipes.
Years ago I would wrap salmon (whole fish) in HD foil, season with salt, pepper,
and lemon juice and bake it in a 300 oven for and hour or more, until it was done
and it tasted fair but would win no contests.
I tried cod fillets salted and peppered, coated with butter melted in a pyrex dish, then
sprinkled with paprika. Wasn't too bad and I could develop a taste for fish prepared in that
manner. (Actually I have to if I want to control the diabetes and keep my feet, not have a
heart attack or go blind. The pressure is on to change my ways.

I have several ways to cook fish other then frying it. I love it fried though...
We take some sandbass or tilapia and place it in a cookie sheet lightly sprayed down with Pam. Season it with garlic and herb seasoning or lemon pepper. I also squeeze on some fresh lemon. Bake at 400. Just when the fish just starts to look dried out a little, take it out. I don't turn the fish over at all. Round out the meal with a salad and a veggie and you're all set. You can't really do thicker fillets (like stripper) or thin fillets (like crappie) this way. Catfish has more fat so they just don't get as firm as I like, cooking them like this.

I make a really good smoked salmon that my wife likes putting on her salad. Can send you recipe if u like. I make a lot and vacuum seal it.

i put a couple filets of trout or redfish on a sheet of greased foil and salt and pepper it, then spoon a line about 1"x6" of picante down each filet with a pad of butter right on top. roll the foil into a boat and grill over HOT coals for 25-30 min. you can use Pico or any salsa, but i like the hot picante.
good for a change up and very easy.
i've done this in a banana leaf also. i think that's more for the eyes than the stomach though.

I get Mahi Mahi and lightly brush with olive oil and season with a little salt and pepper. Can place in a lightly oiled shallow baking dish or I use the Reynold's wrap no stick foil and put that on a cookie sheet. Bake in a preheated at 400 for 10-14 minutes.

For years I have always put my fish in foil with some butter, salt, pepper, garlic powder and Louisianna Hot Sauce and let it cook on the grill inside the wraped foil. Love fish this way although lately I have been taking my Obie Cues spices and have been experimenting with different one's to come up with more variety. With type 2 diabetes I started eating fish this way and now prefer it to fried fish.
My favorite blend lately is to combine Obie Cue's Smooth Moove blend with their Cajun Salt on some tilapia.
Also one other thing I have been trying lately is to lay down some cabbage leaves then some onion then dill then lemon slices under the fish for the cooking process. I am not much of a cabbage lover but with the flavors of the onion, dill, lemon and spices it taste pretty good also after cooking.

I tend to be lazy when cooking fish. So I use the oven a lot, especially on non-oily fish like sand bass, crappie and redfish. Use a covered dish, drizzle some olive oil and seasoning, like Tony Chachere's, cook it at 350 for 15 minutes. Lots of variations. I like your idea of paprika, and have used a smoked paprika. I found an orange infused olive oil that adds just the right amount of flavor. I about to run out and need to find some more. Also throw in chopped mangos, cilantro, whatever I might have.

On salmon, I use an electric smoker, one of my favorite appliances. You can smoke to what ever depth you like, lightly or heavy.

A Central Market Seafood clerk shared this salmon recipe. It is so simple, easy and delicious.

Pre-heat over to 450�;
using non-stick aluminum foil, cover a cookie sheet;
liberally season (loosely on the foil) with sea salt and ground pepper;
place salmon skin up (yes, skin up);
bake for 10-12 min.;
remove from oven and remove skin - it is easily peeled off;
scrap that ugly grey residue from the filet;
flip salmon from the cooking sheet onto plate for presentation (seasoning will be on the 'good side');
eat as is or drizzle lemon, butter, garlic butter, whatever pleases you if desired.

Other spices can be used in lieu of salt/pepper or in addition to.


Crappie are good this way too. Less cooking time and without the skin, although if scaled, that would be good too.

Not sure this is particularly healthy, but its one of my go to recipes:

Fillets in a pyrex dish
lightly coat with mayo
sprinkle on bread crumbs and parmesan cheese
melt butter in a pan and mix with lemon juice
drizzle butter/lemon mixture over fillets
sprinkle finely chopped garlic on top (fresh is best by far)
Bake at 350 for about 30 minutes
Enjoy!

Not sure this is particularly healthy, but its one of my go to recipes:

Fillets in a pyrex dish
lightly coat with mayo
sprinkle on bread crumbs and parmesan cheese
melt butter in a pan and mix with lemon juice
drizzle butter/lemon mixture over fillets
sprinkle finely chopped garlic on top (fresh is best by far)
Bake at 350 for about 30 minutes
Enjoy!