Hello all... I really want to start adding more fish into my diet...I am looking for mild fish. I have cooked tilipia and really like it. Any recommendations to try next???

Tilapia is my favorite. Any whitefish should be similarly mild: cod, pollock, haddock, hake, etc. Catfish is fairly mild too. Swordfish, and shark is fairly milkd (I can't stand fishy flavors or smells, e.g. salmon.)

We eat a lot of catfish and orange roughy. The orange roughy we just spray with olive oil and spread mrs. dash garlic and herb season and bake for ten minutes or so (look up the exact guidelines on the net, maybe). The catfish sometimes we back with a peach salsa on it it. We like both.

We do eat salmon especially with different sauces on it.

I would also try sea bass and grouper (there are limits to how much grouper you can consume though, so check into that)

I tried Orange Roughy for the first time a few weeks ago - on the grill. Yummy!

I'm not a fish eater at all. I love shellfish but have never really liked fish. But I find that cod is very mild and I don't mind eating it at all. Tilapia is ok as well but in my opinion cod is milder tasting.

I have tried Tuna filets and salmon but didn't care for either. I'm not much of seafood eater, I prefer shrimp. I also tried broiled flounder which didn't taste bad but I had issues with the texture. It was mushy. I know that may be wierd. lol Can anyone suggest a fish that has more of a meatier texture?

Thanks

Orange Roughy has a lot of fat per serving. I was shocked when I found out because its delicious.

I have been sticking to Tilapia, Scallops, Mahi Mahi, Flounder and Salmon. The Salmon I have been getting, the farm raised, isn't smelly at all. I never ate salmon before the band, and now I eat it. Go figure.:redface:

I've had Blue Marlin that was really mild.

Also, if you have not tried the Tiliapia loins, not filets, you will find them even better!

I pop Tilipia loins under the broiler while they are still frozen, for about 12 minutes, sprinkled with lemon pepper half way through. I have also pan seared them with a tiny amount of oil and served with a sauce of lime juice, garlic and cilantro on the side. :redface:

scrod, flounder and red snapper are all mild tasting.

Cod is a more 'meaty' fish, so that would be my suggestion.

Halibut is also meaty, the flavor is subtle but distinct.

Tilapi is mild, but not as fleshy.

Shark is more like pork in consistency - again, a distinct taste but not overly strong.

I am not a shellfish kinda gal - I just can't rid my mind of the bug-ness of them! However, as I turn down no food ever, I will eat all shellfish but it is never my first choice.

Most fish are 'fishy' if they are not fresh. As someone who spent decades on the coast, I can attest that fresh salmon bears no resemblance to that which has been frozen or canned. When I eat frozen fish now, I just don't compare the tastes; I just convince myself it is a new kind of salmon.

This is a list of fish and the mercury it may contain:

Does tilapia have mercury and if so how much can you eat it all the time? - Yahoo! Answers

I have been concerned about those who eat tuna every day.

Ok, I know this isn't really a "mild" suggestion - but my husband who hates fish and fishy smells loves this, so I figured it is safe to share.

About 6 months ago I discovered Salmon pinwheels at the Target Grocery. They are thin fillets of salmon pinwheeled around a stuffing (I love the crab or lobster, and even the spinach / cheese) They are delicious, easy to cook up, really don't smell very fishy because of all the spices and filling, and are outrageously full of Protein.

They are a bit high in fat, but if you are low-carbing, they are a great dinner protein. I also processed them to mush in my food processor during my puree phase post-op - really, really yummy.

Another way to cook Tilapia to reduce the fishy smell / taste - is to lightly saute scallions and a tomato, toss with Feta cheese and put on top of broiled Tilapia.

Halibut is one of my favorite fishes because it's not fishy tasting but 'meaty' in texture.

... I think we will have fish for dinner.

Thanks everyone for your suggestions!!! I think I will be headed to the sea food counter at my grocery store!!

I bought Blue Hake from Schwans, it is real mild and very good, we put it in a little olive oil and sautee it w/ citrus seasoning it it GREAT