Dip into flour, then beaten egg and crumbs of various sorts....crackers...ground nuts mixed with a little panko, panko heavily seasoned with grated lemon rind and parsley flakes....crushed corn chip crumbs....blackening spices....

I'm not experienced with a kidney diet, but can you use other ingredients? Are you allowed canned tomatoes? Low sodium, I assume? Check out recipes for Brazilian Seafood stew, skip the prawns and just use the white fish. You could make fish cakes. How about fish cooked with Asian flavors? Coconut milk and curry and lime?

I also love a pesto sauce on mild white fish...you can make it with basil or cilantro or parsley even. If you can't have nuts or cheese, you can really improvise and make it work for your diet. Lots of flavor.

eta: also if you can have lemon, try a white fish piccata - easy and tasty:

Leman Piccata white fish

I don't know much about kidneys but If I understand right you can follow an eating regime like the DASH diet that is very flexible.

You can jazz up your fish.

Use lots of herbs that you like. Lemon juice. Pepper.

Fishcakes - I use equal parts mash potato and fish, I add a little mayo to bind, add some chopped gherkins and capers or whatever you like. If you don't want to fry them, you can spray them with a little oil and bake them.

Make a white sauce with skimmed milk and a little low fat crème fraiche, herbs, seasonings, add your fish and make a pie. The top can be mashed potatoes or pastry or filo scrunched up.

Get some filo or brick. Drain some leafy spinach and make a bed in the middle of the pastry, place the fish on top, season, scrunch up into a purse and bake. Serve with a sauce ; take a small spoon light mayo, add a little mustard, a splash of lemon juice. serve with lots of green veggies.

Fish soup served with croutons covered with a little garlic mayo ( a spoon from time to time won't hurt!)

Cook a couple of sliced onions very slowly in a little olive oil. Add a lot of garlic. Add some fish stock and add some peeled potatoes. When they're cooked, add a couple of peeled, deseeded and diced tomatoes. Then add a nice mixture of fish.Add some herbs.

When it's all cooked, serve the fish and potatoes, add a little stock to your plate, sprinkle with a spoon of vinaigrette (olive oil, dash vinegar, sal and pepper), and enjoy with crusty bread. Lovely if you add some mussels.

If you like mussels, moules marinières

Soften very finely chopped onions in oil until very soft. Add garlic and parsley. Add a little white wine, or hard cider or even a splash of beer. add your mussels. Cook until they're all open. Serve with fries!!! YUM

I am in the process of saying farewell to all the food items I used to enjoy... but as I get older my tastes are changing anyway no great lost i guess...

No tomatoes, no soy, little to no salt, no spinach, no to a bunch more too numerous to list. Coconut milk and curry sound nice just not sure how to make something with it. I just tried some Dijon mustard with some almond nuts i crushed to a powder... terrible. I looked at a fish stew last week but it seemed like a lot of work...i don't make stock anymore so no fish stock. shrimp is ok I think but not something like shrimp with the ketchup sauce...forgot the name already. I have a great veg chili i have made for years but bye bye chili. I just pureed some roasted red peppers to see if I can use that in place of the tomatoes in the chili. This creation should be fun... I will have to call it my favorite chili from outer space. I have never had a mussel. I suppose I could make a quiche of some type. I will pick up some pesto the next time I am at the store and give that a try.

Can you eat salmon? Salmon fillets are so easy and delicious! I buy with skin on. A simple recipe is maple syrup - place fillet skin down on foil, sprinkle with salt and pepper (and maybe a touch of cayenne pepper if you like a kick) and BBQ or broil - not overly long, you don't want to overdo it. Then you can just flake off the fillet from the skin (or even eat the skin if you want the extra omega fats!). You could do a variation with a pesto rub, as mentioned before, same idea.

yes I am not a big fan of salmon but I do like it... especially arctic char. About a month ago I tried some salmon with maple syrup. Not bad at all. Guess I just got tired of salmon and stopped buying it. I do have a good position in that one of my large grocery stores sells live lobsters. I may have them steam one for me in the very near future. No thoughts on what to do with it except some dip it in some butter.

Tilapia, catfish, and perch are all very mild fish so any recipe that works with chicken breasts works with those. Just adjust any instructions for cooking time for the thinner and more delicate filets. The simplest of recipes is just saute them in a pan, remove the filets and keep warm on a plate in a low oven, add a little stock (canned), white wine, your favorite herb(s), reduce slightly, and thicken with a little butter (or starch).

As for salmon, I think the wild stuff has much more flavor than the farmed raised ones but it's also considerably more expensive and seasonal if you don't want frozen. Paul Prudhomme's salmon seasoning is pretty good and easy. Just sprinkle on liberally and bake the fish in a hot oven until done. Cedar planks are wonderful too.

I used to make haddock or flounder baked in parchment pockets -- saute lots of finely chopped celery and carrots in some butter, place each piece of fish on a piece of parchment/waxed-paper, top fish with the sauteed veggie mix and slices of lemon, seal in the parchment/paper, and bake until done.

ETA: when I just want fish done differently, but simply, I'll use different seasonings like lemon-pepper, cajun, or blackening seasoning.

On missing chili, if you cannot have tomatoes go with a white chili... something like this one.... I've made it a couple times when I had leftover roasted chicken and wanted something quick.

I suspect the fish choices are based on dietary recommendations. If not, I'm like colleenoz and prefer large white flaked fish like haddock, cod, or orange roughy if I can get it! Perch is an entirely different taste in fish... I'd go with a crumb and cheese topping for perch, I think, like parmesan. Catfish is entirely different when it's small vs large, but we never see that available around here.

Try fish tacos, too! I like mine with cabbage and lots of lime and some cilantro. Just skip the salsa.

Here's a recipe for halibut in curry coconut broth...looks easy, just skip the spinach. If you prefer another fish that isn't as substantial as halibut, just add it at the very end so it doesn't fall apart too much
Thai syle fish with coconut curry sauce

This is a recipe with roasted red pepper and mint sauce over snapper - would work on other white fish (if you can have a bit of mint - or substitute basil, if that's allowed).

Egyptian Red snapper

You're probably doing your own internet research for recipes, but I found this great site with LOTS of fish/seafood recipes and others, too, for a renal diet.

Davita renal friendly recipes

I eat more fish as it's calorie friendly. That said, Catfish and Tilapia are bottom feeders. If you can move to wild or sustain-ably farmed fish, they're a lot healthier. Salmon and whitefish are my two faves. I also like trout, scallops & shrimp (wild). I realize that living in Calif shopping options maybe better for wild fish. Trader Joe's sells frozen fish so please consider that too.

Fish Tacos are a great option. For Salmon-- sweet, savory or seasoning with various flavored vinegars is a fine option. Grainy Dijon is one of my fall backs when cooking You can make a maple dijon sauce, or can you use white wine?

When I saute shrimp I use a spoonful of the mustard mixed with white wine or chicken broth, a few red pepper flakes and squeezes of lemon. Serve topped with parsley. It's delicious!

We eat salmon or steelhead trout once or twice a week because my husband has high cholesterol and his numbers have dropped since changing his diet to include more fish. From what I've read, all fish is not equal...if you are looking for the health benefits of fish, you have to choose ones high in omega-3's.

I like to stock up for the five long winter months. This includes everything from Kleenex to mustard to oil to whatever. In a general way I also plan my menus. I like to make the veg chili at least twice during these months. Today I rinsed off a left over can of baked beans, added my pureed roasted red pepper sauce, some cumin, chili powder, smoked paprika, onion powder, salt and pepper etc. Not bad... has some possibilities. Here is my veg recipe or at least the essence of it. See if you think of anything I might substitute in this.

Vegetarian Chili

Note: I pretty much used emmirel's receipe. I simply roasted the squash
and zuccihini in a 400 f oven for about 5 minutes. I did use the slurry
from fossee's receipe. I used black, red kidney and chili beans. Also
at the end I added a can of white kidney beans because the chili was
too liqudety.


3 tablespoons olive oil
1 onion
1 chopped red pepper (or use home roasted peppers)
1 chopped green pepper
1 jalapeno diced and seeds removed

4 to 5 cloves minced garlic or good dose of garlic powder

1 28-ounce can Italian plum tomatoes with their juices
1/2 cup oven dried tomatoes (if you have them) with liquid

1 15-ounce cans chili beans, mild if you prefer, rinsed and drained
1 15-ounce can black beans rinsed and drained
3 cups vegetable, chicken or beef stock

1 tablespoon chili powder
2 tablespoons cumin
1/2 teaspoon cayenne (only if you like it hot)
4 teaspoons chopped fresh basil
1 tablespoons chopped fresh oregano
Salt and pepper

Grated cheese
sliced green onion and/or sour cream for serving

Optional:

1 can las paimas medium enchilada sauce

In a skillet heat olive oil. Add onions, celery and peppers.
Saute the vegetables until they are softened, about ten minutes.
Add garlic and stir about 2 minutes.

Add tomatoes with their juices. Add stock and beans.
Stir to combine. (I mash a cup or two of the beans to make the
chili a little mushier)

Add chili powder, cumin, cayenne, basil and oregano; season to taste
with salt and pepper.

Simmer for 25 minutes until flavors are blended. Serve with
grated cheese, chopped onion and/or sour cream.

I still have some shrimp hanging around so will try the mustard wine saute routine tomorrow. Also will try the coconut curry approach next.

I made a new shopping list for my wife for her next trip to the store. Added haddock, flounder, orange roughy and red snapper. Don't believe I have ever tried red snapper...not sure why.

A neighbour gave me this last year, promoting her business:

https://epicure.com/en/product/1001040

I didn't think twice about it, not using it until a few months ago - but it was actually quite delicious! I used it as a rub on salmon. I'm sure there are many others out there with the same basic concept - salt, lemon, dill, garlic/onion - and that's all you really need to make some delicious fish :-)

Try coating the salmon lightly with wasabi mayonnaise (Trader Joe's) and grill or broil. Delish!! I also like cod or rockfish oven fried: brush lightly with EVOO and your seasonings of choice and place in a very hot oven (450-500F) for about 3-5 minutes. Very tender and moist but with a bit of an exterior crunch. I also like sole pan fried in a little butter with lemon juice and capers.

My all time favorite is smoked black cod (aka sable fish or butter fish) poached in milk but at something like $24 per pound, it's an expensive treat I don't indulge in often :-)

Speaking of treats that may be difficult to come across, how could I forget some of my heritage?? Barbados Flying Fish.

Spice it up, baby!