For most people, going out for dinner at a seafood restaurant is a culinary treat. But with so many dishes to choose from, it's easy to get stuck in a rut, ordering the same familiar fish, time after time. Here are five fish dishes to help you expand your piscine horizons the next time you head to your local seafood shack.
This fish is incredibly ugly, but what it lacks in looks, it makes up for in flavor. While it has always been popular in Europe, it has largely been ignored in North America until recent years. It may also show up on menus as "Poor Man's Lobster," and for good reason. The tail meat of a Monkfish has an almost identical texture and flavor to lobster. It is usually sautéed or poached in white wine and served with melted butter for dipping the sweet, succulent pieces in.
Sometimes called Wahoo, this is a firm, dense fish, similar to swordfish. Its texture is similar to that of steak, so it is frequently grilled, with only salt and pepper for seasoning. Grilled Ono steaks are also sometimes used in fish tacos, topped with a citrus coleslaw to balance the flavors, or marinated in a ginger glaze and served with a vegetable stir-fry.
If you like mild flavored fish, this is the one for you. It is medium-to-firm textured, with white flesh and large flakes. It is sometimes referred to as "the other white meat." Cobia is a versatile fish. It is tasty whether it is pan-roasted with a pesto sauce, breaded and pan-fried, or used raw in sushi and sashimi.
You may have seen this pretty blue and yellow reef fish in aquariums, and it is just as attractive for eating. Its flesh is firm and white, but it is incredibly sweet. The flavor is far more crab-like than fish-like. It is usually quickly grilled or broiled, with care taken to not overcook it. Triggerfish will be frequently paired with shrimp or as part of a surf and turf combo.
Also called Yellowtail Kingfish or Pompano, this fish is firm, has slightly pink flesh, large flakes, and a sweeter flavor. It's a good choice if you're not fond of a strong, fishy flavor. Amberjack is frequently served grilled. Its dense meat holds up well, and the flavor is enhanced from the smoky char. You may also see it on the menu prepared blackened.
To enjoy these and other dishes, try a restaurant such as the Turtle Club.