I love fresh fish. The key word is fresh. Fortunately I live in an area with several real fish stores and a Whole Foods with a great fish department. That means I can have pretty much anything that's avaiable all the time.
For the last few years, I've tried to eat fish at least twice a week. That's easy -- there's so much to choose.
- Grilled salmon with or without a glaze -- just keep it pretty rare.
- Barely charred tuna -- grilled on the outside, rare to raw in the middle, served with a sauce or a salsa.
- Any thin, white, delicate filet sauteed in a little butter and served in a lemon butter sauce. Takes five minutes.
- Crab cakes (I don't make them -- I just buy them uncooked from someone who only makes them with lump crabmeat and seasoning and nothing else), broiled until golden brown. I like cocktail sauce with these -- you may prefer tartar sauce or a salsa.
- Secret Fish - a recipe a first tried at my good friends' Ned and Ray when they lived in Estes Park at 9,800 feet in the Rockies. So easy. Spray a casserole large enough to hold the fish filets you're going to cook. scatter some peeled garlic cloves (how many is up to you -- I usually use 3-4 per serving) over the pan. Place the fish filets on top. Cover with a jar (more or less) of Salsa -- as spicy as you like. I love the Green Mountain Hot for this. Bake for about 30 minutes until the salsa bubbles and the fish flakes.