Question

What is your favorite fish recipe?

Answer 1

is sashimi with soy sauce & wasabi a recipe? nothing beats fresh fish!

Comments

yes! nothing beats that right there.

Answer 2

depends on the fish, but one that i just tried recently i liked a lot.

Smallmouth Bass Filet
Cover in panko bread crumbs with spices of your choice (I used Cajun, Oregano, Basil, Italian Seasoning, Garlic Salt and some old bay - sounds strange but tasted amazing)
Put a decent amount of olive oil in a pan
Fry fish in pan in Olive Oil

it was delicious. Even my hubby liked it, and he isn't a huge fan of fish.

Answer 3

lightly coat with olive oil, season with Cavender's to taste and saute in frying pan on medium heat.  Cook several minutes on one side and then flip once.  Cook till flakes easily with fork.  Key is to be light with the olive oil.  You don't want it too oily. I have done with Mahi and Red Drum.  Even wife who generally doesn't like fish enjoys it.

Answer 4

To be honest, I put some spices on a filet and throw it in tin foil and put butter in the tin foil and close the foil up and put it on the grill. It is easy cleanup and always comes out nice and tender!

Answer 5

flat iron skillet and hot coals. olive oil and lots of black pepper on a Mahi fillet. Cut Lemon in half and place face down with the fish, cook til fish is black on both sides and squeeze lemon over it and enjoy.

Answer 6

Firecracker salmon:

3 skinless salmon filets

Marinade: mix 1/4c vegetable oil, 2Tbsp balsamic vinegar, 2Tbsp reduced sodium soy sauce, 2 teaspoons honey, 1 teaspoon ground ginger, 1/4 teaspoon salt, 1 teaspoon crushed red pepper flakes, and 1/8 teaspoon onion powder.

Put the filets in a ziploc bag or shallow dish and pour most of the marinade over them, reserving 1/4 cup of the marinade for basting later. Let them marinate in the refrigerator for at least 30min. Put the fish on a hot grill for a few minutes and flip once, until the fish flakes with a fork. Baste with the remaining marinade.

I used to have the temperature settings for an oven for this recipe, sealing the fish in foil packets, but that was on a separate card I can't locate right now.

Answer 7

Flounder stuffed with crab mixed with stuffing. Make stuffing but use chicken broth instead of water. Mix the crab meat into the stuffing mixture. Brush your flounder down with a butter/old bay mixture then wrap around the stuffing mix. Wrap and put on the grill. Quick and easy to make and oh so good!!

Answer 8

Keep it simple. Pan sautee of flunder or bluefish. Just butter, salt, pepper.

Answer 9

I make a dry brine for kingfish & use a honey and beer concoction to baste while smoking it