My trainer has me eating orange roughy twice a day - 6 oz. at a time (that's AFTER cooking).

Thing is - I DESPISE seafood in any way shape or form!

I switched to tillapia because it's more mild, but it's still really yucky!

I've broiled it with Mrs. Dash on it - ICK!
I've broiled it with Old Bay - still ICKY but also loaded with sodium.

Any suggestions???

You could try slicing it up and cooking it up in what i consider a stir fry!! Spray the Pan with Pam and then add 1 tbl of balsamic vinegar!! Add you favorite veggies unccoked and cook them 1st(peppers, onions, tomatoes, mushrooms, broccoli, and yes maybe and ounce of uncooked sweet pot)!! You can dice all of these once these veffies have cooked up for about 5-7 min add the slices of fish to the mix, and they will cook up pretty fast, and maybe that will help with the taste of the fish!!
Here's my original recipe which I interchange with everything from Sea Bass to Buffalo medallions!!!
Meat Stir Fry
5 oz. turkey breast, chicken breast, deli turkey, Top Round London Broil, Fish (Chilean Sea Bass/Red Snapper)or 6 oz piece of buffalo medallions
2 oz chopped Sweet potato (uncooked)
¼ -1/2 c brown rice
used in very small portions (portabella mushrooms, peppers, tomatoes, onions, asparagus, green beans)
1 tsp. Olive oil
1 tbl. Balsamic vinegar
Pam for the pan
Spray the pan w/ pam and add your olive oil and balsamic vinegar. Heat under low flame to warm up the pan. Add all of your veggies and a couple of minutes later add the meat of choice and brown rice. The meat should be already cooked when being added to the mix. It should cook for no longer than 5 min.
Turkey breast cal=340 (38 g protein, 35 g carbs, & < 6 g fat)
Chicken breast cal=380 (38 g protein, 35 g carbs, & 10 g fat)
Top Round London Broil cal=370 (33 g protein, 35 g carbs, & 11 g fat)
Red snapper cal=323 (31 g protein, 35 g carbs, & <7 g fat)
Chilean Sea Bass cal=(37 g protein, 35 g carbs, & <9 g fat)
Deli turkey cal=(31 g protein, 37 g carbs, & <8 g fat)
Buffalo medallions=(41 g protein, 15 g carbs, & 5 g of fat)w/o rice and only 1 oz sweet potato!!
If made w/o rice, subtract 12 g of carbs, and if one ounce of sweet pot subtract 7 g carbs!

I always thought orange roughy was milder than talapia.

On any fish, if there's "brown" that's the "bad" part. The fish will generally be "fishy" tasting. Look for a white fish meat. Flounder can be mild.

Look for wild game recipies. Some suggest marinating the fish in milk for several hours. Others say to cook in a bed of onions. I always found if you leave it in a bed of water with fresh slices of onion and minced garlic, it seems to knock out fishy flavor.

Frank

Try poaching it with some canned tomatoes and peppers, etc...shoudl hide the taste of fish.
BUt it's a mild fish anyway and if good quality and fresh shouldn't taste fishy.
If it does smell or taste like that when raw it's not a good fish and shouldn't be purchased

Lauren!! That was another great recipe!!

Using tomato sauce or paste. That's what is used to get rid of skunk spray. Ya know how bad that can be?!!

That's also true about a good fish.

Frank

It is especially good if you add paprika, parsley or other herbs, and a touch of lemon!

you may want to try cod. i just bought a bag from costco. each piece (about 4oz) is individually wrapped. i just unwrap it place it on a piece of foil. i then put the foil on a cookie sheet and bake for 15-20 min. it is so mild i do not have to put anything on it.
maggie

Thanks everyone - great suggestions.

Someone else told me to try cod - I think I'll try it.

Thanks again!

another good one to try is Alaskan pollock.
It's firm enough not to fall apart and it's thick (unlike sole) yet is lean and mild. It's also really cheap if you get them frozen.
I love these!

Craig, I read this post earlier today and saw your post with the recipe. I made it tonight w/ orange roughy. I loved it. Thanks for posting.