• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

how can I have fish?

Pinkorchid said:
Most George Foreman grills do not have removable plates for cleaning
Click to expand...

sorry Pink I have only ever seen one at a friends.. thought that would have been their best feature... old George not that great at design innovation obviously..
 
AndBreathe said:
Here's a quick chart for grilling items on the George Foreman:

http://tipnut.com/grilling-sheet/

Ans here's a recipe for salmon that looks tasty:

http://foremangrillrecipes.com/seafood-recipes/easy-grilled-salmon/
Click to expand...

Excellent Zucchini recipe, Just tried it in preparation for lunch (Using a cheese slicer to create equal size slices). I particularly liked the tip on cleaning the GF using wet kitchen towels. Just tried it and it works a treat! No more burnt fingers or melted brush bristles! :)
 
@greener Links below for Tesco

Cooked salmon - you can eat this cold or warm it in the microwave or break it up And add it at the last minute in a stir fry - if you haven't got a microwave wrap it in foil place it between two plates and put the plates on top of a pan of simmering water and steam it until it's heated through - same for the mackerel although I probably not steam it - just my personal prefrence

You can also mash them up and mix with some whipped cream and melted butter add a squeeze of lemon juice and set in the fridge for a pate - great on celery or slices of cucumber

http://www.tesco.com/groceries/product/browse/default.aspx?N=4293274442

http://www.tesco.com/groceries/prod...x=Cooked+mackerel+&newSort=true&search=Search
 
catapillar said:
If you are grilling salmon on a George Foreman grill, don't worry about the smell - a George Foreman grill is really easy to clean because it doesn't cause food to spit fat etc & there won't be an issue with lingering smells so long as you clean it after dinner. Although why you are using a lean mean fat reducing grilling machine when you seem to have a specific desire to increase the fat content of your food is beyond me. Grilling salmon on the George won't do anything to reduce its fat content - nothing drains off - so you'll be fine.
Click to expand...

what grilling method that preserves fat do you suggest then?
 
I don't have any suggestions for a grilling method that preserves fat. Very often grilling is presented as the low fat option in comparison to baking/frying.
 
Drizzle with a good olive oil once cooked will add any fat lost and more a hollandaise sauce is great with fish and very high in fat - you can make your own or buy it in jars Tescos sell it
 
paula.nolan42 said:
I never understand why people respond to this persons posts :banghead:
Click to expand...
Because he may genuinely need help - we don't know him and it only takes me a couple of minutes to reply to him - I have to add a caveat before I say the next bit - I am not saying that this is the case with the OP at all - but he reminds me a little of my son who is on the autistic spectrum and often asks questions in this manner - I hope that if he is ever in in a position to need help from people on a forum people would give him the benefit of the doubt and help him - that's why I reply - I can't speak for anyone else
 
I'm a big fan of tinned sardines, they come with bones, but they're not a problem as you don't even notice them when you mash up the fish and they're a good source of calcium. You can get them with a variety of sauces, some of them have added sugar, but not a lot. My favourite is teriyaki sauce. They make a great snack, and if you can find some low-carb bread such as Lidl protein rolls or Burgen's bread, they make a brilliant toastie, or just have them with salad.

Aldi have precooked hot smoked salmon in a variety of marinades too, which are good for salads, or you can microwave in the bag.
 
OK! I just finished my meal and it was success in most of it.

Some points though:
1) the salmon fillet from the tescos fishmonger was not symmetrical with the same thickness. The belly of the fish was thin and the rest fat, which troubled me if it will cook properly. It mostly did, but I would like to have a same thickness piece.
2) tescos sell these (their personnel didn't have a clue, I found it myself) which worked very well! although if they could be fixed in the grill it would be better as they are quite difficult to handle due to their slipperiness
3) the weight of the grill made the salmon tear apart, but due to the skin, not completely
4) there were some 2-3 per 250g bones, so pretty acceptable
5) the major problem was with the scales of the fish: I don't understand how they don't de-scale the fish before sell it. I asked the fishmonger to do it but she didn't do a good job. Scales are disgusting.

So, so far success, now I will try with a white fish, any suggestions?
 
greener said:
OK! I just finished my meal and it was success in most of it.

Some points though:
1) the salmon fillet from the tescos fishmonger was not symmetrical with the same thickness. The belly of the fish was thin and the rest fat, which troubled me if it will cook properly. It mostly did, but I would like to have a same thickness piece.
2) tescos sell these (their personnel didn't have a clue, I found it myself) which worked very well! although if they could be fixed in the grill it would be better as they are quite difficult to handle due to their slipperiness
3) the weight of the grill made the salmon tear apart, but due to the skin, not completely
4) there were some 2-3 per 250g bones, so pretty acceptable
5) the major problem was with the scales of the fish: I don't understand how they don't de-scale the fish before sell it. I asked the fishmonger to do it but she didn't do a good job. Scales are disgusting.

So, so far success, now I will try with a white fish, any suggestions?
Click to expand...
1) That's the way salmon comes, it's not symmetrical and it does make cooking to the same point. Before cooking you could cut slashes into the thicker parts to open it up a bit.
2) till I opened the link I thought you meant the fish was slippery.. you could cut these to size and they can be washed for the next time.
3) Not sure I understand this point, how was the grill heavy?
4) Standard and they tend to be big 'uns.
5) If you turn the fish over and grill the skin side and then turn it again there is a good chance that the meat will be separated from the skin and you can leave the skin intact for the birds. I actually really like a crisp fish skin.... but that's me.

I would go for some cod. It can be 1) expensive, 2) thick, so taking time to cook all the way though and 3) improve with a sauce, double cream/cheese/lemon is my current fav or a classic med type tom sauce. Prepare the sauce separately and not something you could grill.
 
I am not a huge fan of salmon and i too bother about the bones. I get frozen boneless cod from tesco and cook it in the grill with butter, lemon and lime juice, garlic, peppers and chilli. It is delicious.

Sent from my SM-A500FU using Diabetes.co.uk Forum mobile app
 
Until the guy retired. We used to have a fresh fishmonger come round once a week!
The guy also happened to be T1 for over 50 odd years. A keen runner & rower & a "lay preacher".. Heaven know what he thought of my dark Satanic tee shirts.. Lol

However. He tuned me into Monkfish cheeks.. I absolutely love em with a Mediterranean flavour..

Or something like this.. http://www.fishinabox.co.uk/site/03_recpop.php?id=182
 
greener said:
the major problem was with the scales of the fish: I don't understand how they don't de-scale the fish before sell it. I asked the fishmonger to do it but she didn't do a good job. Scales are disgusting.
Click to expand...

Hate that too, plus I never understand why they serve the fish with its head still on in restaurants :facepalm:
 
bulkbiker said:
Don't use a bag on a Foreman not a great idea. I think on all models the cooking plates come of for cleaning so you should be ok to just grill as usual then wash clean. I think most of us thought you were grilling in an oven type grill. Might be an idea to open the window though as fish can be a bit smelly. Otherwise if you have a frying pan you could poach the fish in water or fry as usual. Frying will prob be smelly though.
Click to expand...

My kids have models where the plates don't come out.... A right pain:)

Bulkbiker is right about the bags... don't need them.... don't use them

Mine has a melt function for adding cheese toppings as well which I like:)


Diagnosed 13/4/16: T2, no meds, HbA1c 53, FBG 12.6, Trigs 3.6, HDL .75, LDL 4.0, BP 169/95, 13st 8lbs, waist 34" (2012 - 17st 7lbs, w 42").

6/6/16: FBG AV 4.6, Trigs 1.5, HDL 2.0, LDL 3.0, BP 112/68, BPM 66, 11st 11lbs, waist 30".

Regime: 20g LCHF, run 1 mile daily, weekly fasting.
 
Growing up my dad took me to the fish market every Friday and then at home showed me how to fillet, descale, degut etc. A useful skill:)


Diagnosed 13/4/16: T2, no meds, HbA1c 53, FBG 12.6, Trigs 3.6, HDL .75, LDL 4.0, BP 169/95, 13st 8lbs, waist 34" (2012 - 17st 7lbs, w 42").

6/6/16: FBG AV 4.6, Trigs 1.5, HDL 2.0, LDL 3.0, BP 112/68, BPM 66, 11st 11lbs, waist 30".

Regime: 20g LCHF, run 1 mile daily, weekly fasting.
 
NurseDee said:
I am not a huge fan of salmon and i too bother about the bones. I get frozen boneless cod from tesco and cook it in the grill with butter, lemon and lime juice, garlic, peppers and chilli. It is delicious.

Sent from my SM-A500FU using Diabetes.co.uk Forum mobile app
Click to expand...

do you cook it directly from frozen onto a George Foreman grill?
 
I realise now that you are using (what I call) the American description of the word 'grill' which has two heated plates which actually make contact with the fish - so its understandable that the top plate would be heavy. I think the whole idea of these things is to reduce the amount of fat you eat, when in this group we're following a HIGH fat regime.

Personally I wouldn't recommend one for cooking delicate food like fish, do try a pan.
 
Last edited by a moderator:
greener said:
do you cook it directly from frozen onto a George Foreman grill?
Click to expand...

You can... Just leave it in on setting 3 for an extra 3 mins.... Lovely:)


Diagnosed 13/4/16: T2, no meds, HbA1c 53, FBG 12.6, Trigs 3.6, HDL .75, LDL 4.0, BP 169/95, 13st 8lbs, waist 34" (2012 - 17st 7lbs, w 42").

6/6/16: FBG AV 4.6, Trigs 1.5, HDL 2.0, LDL 3.0, BP 112/68, BPM 66, 11st 11lbs, waist 30".

Regime: 20g LCHF, run 1 mile daily, weekly fasting.
 
Back
Top