You are here: Home » Ingredient » Fish for Dinner Fish for Dinner Ingredient,Recipes http://relish.com/articles/fish-for-dinner/ by Emily ArnoJanuary 5, 2012 From tilapia to trout, here's the low-down on some of our favorite fishes paired with a collection of absolutely sea-sational recipes. Mark Boughton/styling: Teresa Blackburn http://pgoarelish2.files.wordpress.com/2012/01/fish-potato-remoulade-sauce-plated-2.jpg Share this: Pin ItEmailPrint Holy mackerel! When faced with countless fleshy pink and white fillets at the grocer’s seafood display, it is sometimes hard to know what fish to buy, how to cook it, if your kids will eat it and whether or not you will ultimately enjoy it. Before heading to the store, make it easy on yourself and consult the guide below on our favorite fresh dinner fishes: Salmon: Revered for its high essential omega-3 fatty acid content, salmon is a healthful and easy to cook fatty fish. There is a wide variety of salmon on the market from both the Atlantic and Pacific seas, and generally all of these rich and oily fillets are exceptionally moldable for grilling, searing, and baking. Pair with lemon, butter or dill for a simple seasoning. Click the image for a salmon recipe. Tilapia: Growing no bigger than 16 inches long, tilapia is a small and low-fat fish with a sweet taste. Despite its delicate and mild flavor, the white fillets are relatively firm and suitable for pan-frying, baking and grilling. Tilapia is also a great introduction fish for kids because it isn’t overly fishy. Click the image above for a tilapia recipe. Trout: The trout family is a large one and consists mainly of fresh water fishes with a few salt-water varieties. Flakey with a slight earthy taste, trout is a relatively blank palette that comes alive when pan-fried with heavy herbs and a glistening of butter. Click the image above for a trout recipe. Catfish: Bottom-feeding catfish may look more like eels crossed with cats, but these nocturnal fresh-water dwellers are fish to the core and have a firm riverbed taste to prove it. Catfish’s white fillets are low in fat, moist, and best-served pan fried, deep-fried or baked. Click the image above for a catfish recipe. For cod, halibut, tuna and grouper recipes check out our additional recipes below! —By Emily Arno Share this: Pin ItEmailPrint Salt-and-Vinegar Potato Chip Fish Coated in potato chips, this quick-and-easy fish is perfect with Remoulade sauce. Tuscan Seared Halibut Cannellini beans and olives surround quickly sauteed halibut fillets. Mediterranean Grouper Try this grouper for a real Mediterranean flare.