The fish dish recommendation?

American, farm raised catfish. (I live in the state right next to Mississippi, where a lot of it is raised).

There are actually better fish, but catfish is usually readily available.

Best way to prepare?

Pickled catfish is very good.

Or:

http://www.google.com/search?um=1&hl=en&biw=1333&b...

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I would say red snapper is my second favorite choice (ohhh, but that's a gulf fish...)

This is hard to answer because I don't know where you live... If you lived in China I definitely wouldn't be recommending the catfish.

<<Dublin,Ireland>>

Okay.

It looks like the Atlantic salmon and Atlantic cod are going to be common fish (although they may have some problems with overfishing).

For the cod -

1large fennel bulb (about 1 pound), trimmed, halved, cored, and sliced

into 1/4-inch strips (about 4 cups)

2medium shallots, sliced thin (about 1/2 cup)

4tablespoons unsalted butter, softened

2medium oranges, 1/4 teaspoon finely grated zest removed from one;

both peeled, quartered, and cut crosswise into 1/4-inch-thick pieces (see note)

1medium garlic clove, minced or pressed through garlic press (about 1

teaspoon)

2teaspoons minced fresh tarragon leaves

Salt and ground black pepper

4tablespoons vermouth or dry white wine

4 skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)

Instructions

1. Combine fennel and shallots in large microwave-safe bowl; cover tightly with plastic wrap. Microwave on high power until fennel has started to wilt, 3 to 4 minutes, stirring once halfway through cooking. Combine butter, zest, garlic, 1 teaspoon tarragon, ¼ teaspoon salt, and 1/8 teaspoon pepper in small bowl. Combine orange pieces and remaining teaspoon tarragon in another small bowl; set aside.

2. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Cut eight 12-inch sheets of foil; arrange four flat on counter. Divide fennel and shallot mixture among foil sheets, mounding in center of each. Pour 1 tablespoon vermouth over each mound of vegetables. Pat fish dry with paper towels; season with salt and pepper and place one fillet on top of each vegetable mound. Spread quarter of butter mixture on top of each fillet. Place second square of foil on top of fish; crimp edges together in ½-inch fold, then fold over three more times to create a packet about 7 inches square (see illustrations, above). Place packets on rimmed baking sheet (overlapping slightly if necessary).

3. Bake packets 15 minutes. Carefully open foil, allowing steam to escape away from you. Using thin metal spatula, gently slide fish and vegetables onto plate with any accumulated juices. Serve immediately, spooning orange and tarragon mixture over fish before serving.

*Recipe is from Cooksillustrated

Except, make a packet out of parchment instead of foil:

http://img4.cookinglight.com/i/2007/04/0704p140-pa...

For the salmon, do this:

http://www.foodnetwork.com/recipes/alton-brown/bro...

Really freshly caught fish will always trump anything else.

And if that fish is a salmon trout, it'll trump any other fresh fish.

And if you're lucky enough to have the freshest of fresh salmon trout, all it needs simple grilling or frying.

However - failing that, there's a completely wonderful recipe in a book (called simply "Fish") by Sophie Grigson and her partner William Black, for smoked cod. The title of the recipe alone is enough to make one fall in love with it - "Feroce de Morue Fume", ferocious smoked cod - but the recipe itself is divine. It involves rubbing the fish with garlic and chilli flakes, then marinading it in olive oil and lime juice for 8+ hours. While you wait, concoct the sauce, which includes diced cucumber, an avocado, lime juice, garlic, Greek yoghurt, diced tomatoes and a finely-chopped shallot. At the appointed time, grill your fish on both side and serve with the cool sauce. Exact recipe provided on request!

I'm partial to grilled wild caught salmon with a sesame garlic sauce. For sides go with dill new potatoes sauteed in butter and olive oil and steamed asparagus with hollandaise. Tiramisu would make a fine dessert to finish this off if you're looking to impress. Pair the meal with a Zinfandel (a true zinfandel, not that second press pink crap) and you've got yourself a hell of a meal.

You're welcome.

I would recommend a fish pie with some local fish, preferably a tasty white one, Blue Cod if you have that way up there in the world

Dune

The best fish I've ever eaten was

freshly-caught, grilled Mahimahi in Hawaii.

Funny looking fish,

but oh, so very tasty..

My favorite salt water fish is fresh halibut (like big flounder - up to 500 lbs) and my favorite freshwater fish is fresh walleye (like big perch - up to 10 lbs).

I can get walleye in local North Dakota waters but I have to go to Alaska for good halibut.

I like both pan fried in butter with a little lemon.

I really like salmon, I put it in tin foil, open, bake for 40 min I think , ah I can't remember, so it still really tender.

Then I tear up the meat and put it on pasta alfredo sauce with asparagus on the side.

My personal fave is Lake Winnipeg Pickerel.....

Anyway you do it....

I've had it done in beer batter, corn flakes, fish crisp, flour & garlic & pepper, sweet & sour, in tinfoil with lemon & onion & dill, in tinfoil with fruit, fried after beind dipped in Aunt Jemima batter, smoked...bbq'd

Smoked Winnipeg goldeye or even tulibee are awesome too....

The healthiest fish to make and the tastiest fish is the Tilapia fish.

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Beer-Battered Tilapia with Mango Salsa.Lovers of fried fish get the taste without all the calories in this recipe. Seasoned whole-wheat flour improves the usual fish-and-chips batter. A good pilsner or lager makes this dish taste best—and since you only need 1/2 cup, there's some left over for the cook to enjoy.

Ingredients

Mango Salsa

1 ripe mango, diced (1 1/2 cups; see Tip)

1/4 cup finely chopped red onion

2 tablespoons lime juice

2 tablespoons rice vinegar

1 tablespoon chopped fresh cilantro

Tilapia

3 tablespoons whole-wheat flour

2 tablespoons all-purpose flour

1/4 teaspoon ground cumin

1/4 teaspoon salt, or to taste

1/8-1/4 teaspoon cayenne pepper

1/2 cup beer

1 to 1 1/4 pounds tilapia fillets, cut in half lengthwise

4 teaspoons canola oil, divided

Preparation

To prepare salsa: Combine mango, onion, lime juice, vinegar and cilantro in a medium bowl.

To prepare tilapia: Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne to taste in a medium bowl. Whisk in beer to create a batter.

Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning. Serve immediately with the salsa.

Tips & Notes

To cut a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Cut into desired size.

Nutrition

Per serving: 240 calories; 7 g fat ( 1 g sat , 4 g mono ); 57 mg cholesterol; 19 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 207 mg sodium; 505 mg potassium.

http://www.eatingwell.com/recipes/beer_battered_ti...

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Seared Tilapia with Asparagus and Spicy Mint Gremolata

http://www.foodnetwork.com/recipes/food-network-ki...

Notes

Cooking the tilapia in a very hot nonstick skillet ensures only a small amount of oil is needed. Using fresh herbs and citrus as a topping with just a drizzle of heart healthy oil to finish packs big flavor.

Ingredients

2 pounds thin, tender asparagus, trimmed

3 tablespoons coarsely chopped mint leaves

1 small garlic clove, finely chopped

1/2 teaspoon finely grated lemon zest

Pinch red pepper flakes

2 tilapia fillets (about 1 pound total), halved

Salt and freshly ground black pepper

1 tablespoon extra virgin olive oil, plus 4 teaspoons oil for drizzling

1. Put a steamer basket in a large pot over 1-inch of boiling salted water. Add the asparagus; cover and steam until it is crisp-tender, 6 to 8 minutes.

2. In a small dish, stir together the mint, garlic, lemon zest and pepper flakes.

3. Brush the tilapia with 1 tablespoon oil; season with salt and pepper to taste. Add 2 tilapia fillets to hot pan; cook, turning once, until opaque throughout, 5 to 7 minutes total. Transfer to plates. Repeat with remaining tilapia.

4. Serve the tilapia with the asparagus; garnish with gremolata mixture. Drizzle the asparagus and fish with olive oil, if desired.

Nutritional analysis per serving

Calories 230; Total Fat 10.5g (Sat Fat 2g, Mono Fat 7g, Poly Fat 1g) ; Protein 28g; Carb 9g; Fiber 5g; Cholesterol 57mg; Sodium 184mg