Your best fish/seafood recipie?

[Anonymous]

Something other than salmon and tilapia please! Thank you!

[Anonymous]

Vietnamese caramel fish made with catfish never fails (plenty of recipes of varying degree of difficulty online). It's easy, and even times when I thought I messed it up, it tasted incredible.

[Anonymous]

Not sure it's my "best" recipe, but Bon Appetit had a recipe for black bass with lime broth recently that was very good. I don't remember the recipe, but you should be able to find it by searching for the key words on the BA website.

[Anonymous]

I use a recipe similar to this but with whole fish instead of filets.

Ingredients
1.5 lbs skinless fish fillets (see notes below)
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon chicken bouillon granules (see notes below)
Juice of one large, juicy lime
3 large garlic cloves, peeled
5-6 bird’s eye chilies, more or less depending on your heat tolerance
a handful of fresh cilantro leaves
Instructions
Place the fish fillets in a heatproof dish in a single layer.
Chop the garlic and chilies finely. It’s important to chop them as opposed to pulverize them; otherwise the flavor and smell will be too overwhelming.
Sprinkle the garlic-chili mixture over the entire surface of the fish fillets.
Mix together the remaining ingredients, except cilantro, together. Taste it to see if adjustment is needed in terms of saltiness or sourness, then pour the mixture over the fish.
Cover the dish with a piece of foil and steam in a steamer until the fish is fully cooked.
Remove the dish from the steamer, sprinkle fresh cilantro leaves over the steamed fish, and serve immediately.
Notes


I use swai here. Orange roughy, mahi mahi, or halibut work well also.
Often prepared and served whole in most restaurants, this classic has been made simpler with the use of fish fillets. Chicken bouillon is added to the list of ingredients to make up for the loss of flavor in the absence of the flavorful fish bones and cartilage.

[Anonymous]

Anonymous wrote:I use a recipe similar to this but with whole fish instead of filets.

Ingredients
1.5 lbs skinless fish fillets (see notes below)
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon chicken bouillon granules (see notes below)
Juice of one large, juicy lime
3 large garlic cloves, peeled
5-6 bird’s eye chilies, more or less depending on your heat tolerance
a handful of fresh cilantro leaves
Instructions
Place the fish fillets in a heatproof dish in a single layer.
Chop the garlic and chilies finely. It’s important to chop them as opposed to pulverize them; otherwise the flavor and smell will be too overwhelming.
Sprinkle the garlic-chili mixture over the entire surface of the fish fillets.
Mix together the remaining ingredients, except cilantro, together. Taste it to see if adjustment is needed in terms of saltiness or sourness, then pour the mixture over the fish.
Cover the dish with a piece of foil and steam in a steamer until the fish is fully cooked.
Remove the dish from the steamer, sprinkle fresh cilantro leaves over the steamed fish, and serve immediately.
Notes


I use swai here. Orange roughy, mahi mahi, or halibut work well also.
Often prepared and served whole in most restaurants, this classic has been made simpler with the use of fish fillets. Chicken bouillon is added to the list of ingredients to make up for the loss of flavor in the absence of the flavorful fish bones and cartilage.

Link to the recipe I use occassionally.

http://www.bonappetit.com/recipe/steamed-fish-with-lime-and-chile

[Anonymous]

Rockfish. Cut into plump 1/2 filets with skin on, salt and pepper each side to your liking. Super hot pan, veg oil. Sautee skin down until skin is crispy. Flip and fry about 2 min. Remove fish. Deglaze pan with lemon juice and some capers and a pat of butter. Pour over fish and serve. Don't overcook.

[Anonymous]

paella is easy.

[Anonymous]

Yum! Thank you!

[Anonymous]

OMG I just googled fish in caramel sauce -- thank you so much for that, PP! I am so making that!

[Anonymous]

This a sauce that I've used with different fish (rockfish, halibut, mahi mahi, but never tuna) and chicken. Very easy with great flavor.
http://www.epicurious.com/recipes/food/views/Pan-Seared-Tuna-with-Ginger-Shiitake-Cream-Sauce-100670