What fish is your favorite and how do you prepare it?

[Anonymous]

My favorite easy weeknight way to cook salmon is to put it on a piece of foil, drizzle it with Soyaki sauce, wrap it up in the foil, and then bake in the toaster oven at 350 degrees for 20 minutes.

Lemon/OO/S&P/fresh Rosemary is also delish, cooked the same way.

[Anonymous]

I like cod or halibut a lot. I do a halibut in a butter garlic sauce.

[Anonymous]

Whole fish in a salt crust. basically whipped egg whites and salt molded around a whole fish stuffed with herbs and lemon. Its super easy and the fish comes out sooooo good. Iv'e done it with red snapper and rockfish

[Anonymous]

Anonymous wrote: Catfish fried or blackened...yum

+1 Fried Catfish! Add spaghetti and coleslaw and i feel like I'm sitting at my grandma's dinner table.

[Anonymous]

Trout amandine

Catfish with a cornmeal crust

Salmon croquettes

[Anonymous]

Black cod with a miso ginger rub. I also do a lot of Pacific salmon (usually with a dry rub of salt, garlic powder, and chili powder) and Spanish mackerel (sometimes with thyme and sometimes with a white wine sauce).

[Anonymous]

Lots of good recommendations for salmon, which I love, but my dc loves Ahi Tuna. I've actually found some good frozen Ahi that isn't too expensive. There are good recipes on Epicurious: https://www.epicurious.com/recipes/food/views/tuna-steak-au-poivre-350243

[Anonymous]

Anonymous wrote:I cook wild salmon with Paul Prudhomme’s “seafood magic” spice blend.

My 8 year old loves when I make salmon omelets with leftovers—I just break it into small chunks, warm it up in the pan with a little butter, then pour in a couple of beaten eggs, flip when set enough. Not a classically made omelet but it works.

I use Paul Prudhomme's Redfish magic. I pan fry (red drum, mahi mahi, etc) in butter and blacken with the redfish magic.