e-mail me your recipe for clam chowder, and I'll help you convert it to a processed-free version. Fish and shellfish are not considered the same, as most shellfish do not contain much of the beneficial omega-3 that fish do.
As for cooking fish, there's really not a lot to it. The best ways are to either grill or bake. I avoid pan-frying fish at all costs because it really smells up the house! There are some great easy fish recipes in my cookbook, but here's one that is not:
California Style Baked Mahi Mahi Fish Tacos
1 tsp cumin
3 cloves garlic, minced
1 Tbsp. chili powder
1 pound mahi mahi or other white fish fillets
2 tablespoons lime juice
6 corn tortillas
1 cup shredded cabbage
½ cup shredded jack cheese
1 avocado, sliced
½ cup fresh cilantro
COMBINE mahi mahi, lime juice and spices in medium bowl; Cover with plastic wrap and let marinate for 1 hour or longer in the refrigerator (you can marinate the fish the night before or in the morning before you are going to cook it. That way, when you come home from work you just have to put it in the oven).
Preheat oven to 350 degrees. Transfer the fish, along with the marinade, to a baking dish. Bake for 10 to 15 minnutes, depending on how thick your filets are, or until done and fish flakes easily with a fork. Flake the fish into chunks to use for filling tacos.
Wrap corn tortillas in aluminum foil and place in the oven for 5 minutes, or until the tortillas are warmed through. Remove from the foil, place on plates,
and fill tortillas with fish mixture. Top with cabbage, cheese and avocado. Add salsa if desired. Enjoy!
A great kitchen gadget to help you know when your fish is done it the Re-Usable Color-Changing Thermometer. You just insert it into your fish, and when it changes to the right color, you know the fish is done. This helps you to figure out how long to cook your fish. Once you use this a few times, you will get a feel for how long your fish takes to cook.
This runs about $8.50 at kitchen gadget stores, or it can be purchased online.