Ideas for white fish?

I add cajun spice to my tilapia. I buy a pre-mixed New Orleans spice mix and just sprinkle it on with olive oil. I eat it with rice and veggies.

Try steaming it in the slow cooker. No, seriously, sounds nuts but everyone should try it once.

Either wrap in foil or put it in a covered dish and put in the slow cooker, propped up on an upturned bowl or crumpled foil balls. Put a little water in the bottom of the slow cooker pot and cook on low, in mine it takes about 2 hours. SO tender and nice, and great for days when you have time early on but want to be free around dinner time. I add various flavourings - lemon and butter, five-spice, whatever herbs you have.

Seriously, it's worth a try. You can cook veg in with it in foil parcels and dinner's done 2 hours early.

Try brushing a little BBQ sauce on Tilapia, Haddock, or salmon.
Freshly squeezed lemon juice on any white fish.
You can also melt a little butter & add crushed whole grain Ritz crackers to saute them in the butter until slighly brown - use as a topping for fish. I like this with lemon juice squeezed on top too.
Bake fish @ 350 in enough orange juice or cran-raspberry juice to coat the bottom of the baking dish, approx 1/8"-1/4" of juice.

This is an amazing dish: Sub whatever fish you have!

Moqueca – Brazilian Fish Stew Recipe

Yield: Serves 4.

Traditional moqueca uses palm oil. If you can find it (I checked three stores here and was not able to locate any) add just a tablespoon to the stew along with the coconut milk.

Soup

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
1/4 cup green onion greens, chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes
1 Tbsp paprika (Hungarian sweet)
Pinch red pepper flakes
1 large bunch of cilantro, chopped with some set aside for garnish
1 14-ounce can coconut milk

Rice

1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
1 teaspoon salt

Method

1 Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper. Keep chilled while preparing the rest of the soup.

2 If you are planning on serving the soup with rice, start on the rice. Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic. Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt. Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

3 Back to the soup. In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat. Add the chopped onion and cook a few minutes until softened. Add the bell pepper, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften. Stir in the chopped tomatoes and onion greens. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

3 Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish. Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish. Pour coconut milk over the fish and vegetables.

4 Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.


http://www.simplyrecipes.com/recipes/moqueca_-_brazilian_fish_stew/