It's unfortunate if you don't like mackeral or salmon because it's too "fishy" which I read as "oily" they're high in the Omega 3 oils essential to good health. However, that being said - "lighter" fish like snapper, sole, or trout (or any other "light" fish are good too. The trick is not to over cook them. Personally I like my fish to be done the equivalent of the pasta "al dente" - just enough but not too much. It takes a bit of practice - you can fry, poach, bake or steam them or BBQ.
IMHO it's like baking bread, you need to practice before you become good at it. Lighter fish is good with a salsa of some kind or lemon or herb sauce. Dill is always a good herb option
Signature line > "You can't fix stupid"
It's unfortunate if you don't like mackeral or salmon because it's too "fishy" which I read as "oily" they're high in the Omega 3 oils essential to good health. However, that being said - "lighter" fish like snapper, sole, or trout (or any other "light" fish are good too. The trick is not to over cook them. Personally I like my fish to be done the equivalent of the pasta "al dente" - just enough but not too much. It takes a bit of practice - you can fry, poach, bake or steam them or BBQ.
IMHO it's like baking bread, you need to practice before you become good at it. Lighter fish is good with a salsa of some kind or lemon or herb sauce. Dill is always a good herb option
Signature line > "You can't fix stupid"