Fish for fish haters...

[Mommy Diva]

I still find that preparing salmon with a few basics - butter or olive oil, garlic, white wine, onions, salt, pepper, and lots of fresh lemon (squeezed and also slices), a green pepper if you want, works great. My kids will even eat it. I rinse the fish before preparing it and I remove the skin and grey "fat" before serving them a piece.

To me, the lemon cuts or removes any "fishy" flavor (and yes - it shouldn't be fishy if fresh, but being someone that has had to aquire a palate for fish over the years, I still notice what I call a "fishy" flavor in everything - even fresh caught fish and seafood I have helped catch and immediately cooked with my family).

For instance, I know it has been suggested to rub lemons on your fingers to remove the "fishy" smell after eating shellfish (crab, lobster, shrimp...etc).

This combo just works as a quick basic for us no matter if it is grilled in foil packets or baked in the oven. And it works for a variety of diffrent fish types, although I will say sometimes when I make swordfish or tuna (and other fish similar) I might add a small splash of teriyaki if I am going Asian themed with my side dishes.

[auntmonnie]

I am a fish HATER. I think mahi mahi and talapia are fishy tasting. The only fish I have been able to choke down is flounder, but it has to be cooked soemwhat dry and have lemon juice squeezed over it.

[Zeldaz]

That's really a shame, as fish that is truly fresh (or freshly thawed, most is IQF at sea these days) and not overcooked is really a succulent delight to eat. Sounds like you just can't get good fish! You could buy it frozen and thaw it yourself. I almost never buy it pre-thawed.