Favorite fish to eat.?

Freshwater?- Walleye, Crappie, Bluegill, Trout. Panfried.

Saltwater??- Grouper, Snapper, Mahi, Fresh Tuna, Southern Flounder. Deepfried and grilled.

I have few favorites, I love me some snook, but don't get it too often... and I rarely eat anything that I don't catch... what I've been craving lately has been my margarita mangrove snapper (you can substitute any nice mild fish you want)...

Tequila, lime juice and sea salt... let it marinate for as long as you want (you could probably make some nice chevice with it), put it in a foil pouch and throw it on the grill...

Or another nice little marinade... make a lot more than you're going to use on the fish, this is some tasty stuff:

Captain Morgan's spiced rum, two mangos, a can of crushed pineapple or two, and a little bit of orange juice just in case your blender doesn't want to cooperate and you feel like you've got enough rum in there.... cover your fish (or chicken, or gator meat) with some of this and put it in the fridge for an hour or three, put the rest of the "marinade" in the freezer... when the fish (or chicken or gator) comes off the grill, pull the extra "marinade" out of the freezer and enjoy.

(Yes, I enjoy cooking with liquor)

Edit:

Josh, mayo on fish isn't odd at all... here's something for everyone to try... next time you catch something and don't feel like scaling and/or skinning, gut and clean your fish, try to get all the slime off of it, smear mayo on the skin and up under the scales, stuff the body cavity with some onion, garlic, salt, pepper, basil, whatever strikes your fancy, wrap it in foil and grill or bake that puppy... the oil in the mayo soaks into the skin as the fish cooks and it will all peel right off.

Spring chinook, winter steelhead, a male silver in that order smoked using apple and alder wood is my favorite.

After that I love salmon fixed the way my grandmother used to cook it. It's supposed to be Norwegian in origin, but I don't know how much truth is to that. You take a salmon fillet and lay it in a large glass baking dish skin down. Sprinkle pepper and a little salt on it. Then (this is the part that sounds strange, but trust me here) you take some good quality mayo and spread a thin layer on the fish. Then you top it with thinly sliced onions and lemons and put on some fresh dill. Cover with foil and bake at 350 for about 40 mins depending on how thick the fillet is. Out of this world.

i admire the final public of fish certainly extraordinarily shellfish and with the exception of Tuna i do no longer relatively have any dislikes however the single factor i've got not tried as yet are Scallops and Oysters.

My favorite fish to eat and fish would have to be none other than the good 'ole Walleye. I dine on it the only good way (to me) to eat it which is breaded or deep fat fried. Thanks you just made me hungry :) Good luck fishin'!

Any salmonoid such as kokanee salmon and trout. Catfish would be second. Walleye./Saugeye third. Crappie fourth. Pike and tiger musky 5th.

just fried catfish!!! yum yum with a butter sauce