Looking for Ways to Cook Fish

my favorite way to cook delicate fish (read anything but salmon and halibut)

sauté onions and whatever yummy veggies you want however you want to do it. (mushrooms, asparagus, onions, garlic, scapes, spinach, chard, kale,... in a little bit of oil of choice. Place frozen (or fresh I guess) fillets on top of the sauted veggies... Add water, stock, or wine... like a good splosh... I like lemon and water. Put a lid on the pot and don't touch it for a few minutes (not long at all - just until fish is opaque)

nom nom nom

My FAVORITE!!

3 snapper fillets, 8 oz each (or any fish, I use tilapia)
2 tsp olive oil
3 cloves garlic
2 tbsp fresh rosemary or fresh oregano
kosher salt and fresh pepper
1 tbsp Italian seasoned breadcrumbs
fresh lemon wedges for serving

Preheat oven to 450°. Rinse and dry fish well. Line a broiler rack with aluminum foil. Lightly spray with oil. Rub fish with 1 tsp olive oil and season with salt and pepper, garlic and rosemary. Place skin side down on oven rack and sprinkle bread crumbs on top. Drizzle remaining oil and bake until fish is cooked through, about 15-20 minutes.

Servings: 3 • Serving Size: 6 oz cooked
Calories: 256.6 • Fat: 6.1 g • Protein: 45.3 g • Carb: 3.2 g • Fiber: 0.2 g • Sugar: .3 g
Sodium without adding salt: 141.4 mg

Best fish is cooked on a cedar plank in the grill.
Use either potlatch seasoning (Combine 2 teaspoons salt; 3/4 teaspoon ground cumin; 1/2 teaspoon dried oregano; ¼ teaspoon garlic powder; 1/4 teaspoon chili powder; and 1/8 teaspoon red pepper flakes (I go heavier as my family likes a bit of kick) or make your own teriyaki (Combine 1/3 cup soy sauce; 2 tablespoons mirin; 2 tablespoons cider vinegar; 2 tablespoons brown sugar; and 2 tablespoons fresh minced ginger in a pot. Bring to a boil, then let cool to room temperature.).
You can get grilling planks pretty much wherever you get charcoal these days. Throw the plank in water half an hour before you start the grill. Once the grill is started, either rub the calmon with the potlatch or put it in the teriyaki marinade. Once the gill is hot, put the plank on the grate for five minutes, then put your salmon on the plank. The steam from the plank will keep the salmon very moist and give it a great flavor.

I like mine grilled simply with a touch of olive oil and lemon pepper or garlic. The grill gives it great flavor. I also like to fry white ruffy/roughy (I've seen it spelled both ways and I get white ruffy from Trader Joe's), in organic coconut oil, but first I coat it in fat free milk and then dip in orange coconut spiced panko bread crumbs that I get from Main Street Marketplace here in town. They have a website. This is my current favorite fish dish. I also bake salmon in my toaster oven or oven with some great bourbon glaze. Now that I think about it, I got that at Main Street Marketplace too. And, no, I'm not affiliated with them, they are just my favorite spice shop...tied with Olde Town Spice Shoppe and their Applewood Smoke rub that is fantastic when grilling or smoking chicken and pork.

Personally I either put it in the oven with some sliced tomatoes & eggplants . Or I grill It

I've never heard of ceviche. What is it?

ceviche is fish "cooked" in usually lime juice. works really well with shrimp and scallops too. basically the acid in the lime juice cooks the proteins in the seafood without heat.

dice up the fish (white fishes work best), red onion, tomato cover in fresh lime juice, a bit of salt and pepper. wait about 10-20 minutes and eat. :-)

Bake it

bump!

There's nothing better than a salmon fillet/steak just dotted with a little olive oil & paprika or Old Bay Seasoning and put in a 400 degree oven for 20 minutes. My favorite is Cod tho'.