I usually bake it--just rub it in olive oil and top with whatever seasonings you like, but if your oven isn't working you could poach it in a little water. It won't be as tasty though. You could also pan fry it in a little oil (not olive oil). Less grease than deep frying. I just flour mine, add salt and pepper and fry. Lucky you! Rockfish is delish!!

I use my George Foreman grill for most fish - ususally Tilapia or Grouper, Snapper. You can use Canola oil, thats what I use on my GF. If you want a crust to it, try the Louisana Seasoned Fish Fry. Its cornmeal ith seasonings and just adds a crsiper texture to the surface of the fish. You could also use some seasonings like Lemon dill or some that would give a "Blackin" flavoring. Usually we add fresh lemon to ours just as we serve it.BTW, I cook mine outside on my patio table so I don't have lingering fish smell in the house.

Place the fillet in a glass baking dish, then put milk in the dish till the fish is almost covered, add butter, diced onions, finely diced potatos and whole kernal corn. Sprinkle the top of the fish with paparika and white pepper, cover with foil and bake in a 350 deg oven until the fish is firm (abt 30 minutes).

Remove fish from dish and place on serving dish, then pour all the milk broth with the onions and corn in a saucepan and heat, while heating add two TBS of cornstarch to a cup of cold water and slowly pour in the broth and continue heating until thickened.

You now have baked fish with a fish chowder soup on the side.

I'm not sure if you're more after taste or health - or something in between.

By cooking it on the stove top you are still frying it (just not "deep" frying it) so you're going to have to use more oil and it's less healthy but it generally will taste better.

Do you like lemon - pepper? I would put some lemon pepper seasoning on both sides and fry in canola oil with some fresh squeeze lemon juice and cut up lemons cooking in the pan. When close to done, I would add a little butter to melt it (for flavor).

If you want to go all out, you could then take the fish out and make a sauce with a little more butter (mix flour with the butter- make like a flour/butter ball), a little white wine and capers. Just kind of whisk the fish bits from the pan and let it simmer down on low. (but don't use a whisk if you are using a non stick pan or it may ruin you pan)

Serve with additional lemon and parsey for decoration if desired.

The healthiest way two cook it is steam it

Thanks for the ideas.

We don't drink milk, so we won't be going the chowder route! :)

I am a little nervous about this. Cooking is not my forte, and I have NOT had a lot of success with fresh fish.

Thanks again. Please send more ideas! :)

You could freeze it in water and use it later. I do this with fresh shrimp all the time and DD does it with waleye. We use osmosis water.

You can rub it in oil, season with salt and pepper and whatever else you like and wrap it in foil. Place the foil bag in a skillet with about a cup or so of water in it. Don't cover the bag. Cook over medium heat until fish is flaky. I have not tried this, but I think I will. I would say the fish needs to cook about 20 minutes if it is thick.

Also, let your fish get to room temperature just like any other meat before you cook it. Pat it dry and then season. I don't put a lot of different seasonings on ours. Maybe just some paprika for color.

I just made this last week and we loved it. Its so easy - just mix up the seasoning mix, sprinkle on the fish and saute in a little oil in a non-stick pan for 3-4 minutes per side and you're done.

You can make it as "hot" as you like, not too hot in this house, I cut waaaay back on the red pepper. And if you're missing some ingredient or don't like something, that's okay, no big deal, just leave it out, its very forgiving and you can make it how you like it. And you also don't need the sauce either, but we liked it a lot!

Blackened Halibut with Remoulade

A creamy mayonnaise-based sauce balances the highly seasoned fish. If you can't find cornichons, substitute chopped dill pickle in the sauce.
5.010 Outstanding Rate and Review

Yield: 4 servings (serving size: 1 fillet and 2 tablespoons sauce)

Cooking Light

Sauce:

1/3 cup low-fat mayonnaise
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives
1 tablespoon finely chopped cornichon
1 tablespoon whole-grain Dijon mustard
1 teaspoon fresh lemon juice
1/8 teaspoon salt
1 garlic clove, minced

Fish:

2 teaspoons paprika
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper

4 (6-ounce) halibut fillets
2 teaspoons canola oil

Preparation
1. To prepare sauce, combine first 8 ingredients in a bowl. Cover and chill.
2. To prepare fish, combine paprika and next 7 ingredients (through red pepper). Sprinkle fish evenly with seasoning mixture. Heat oil in a large nonstick skillet over medium-high heat. Add fish to pan; saut� 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with sauce.

David Bonom, Cooking Light
APRIL 2008

Here's the recipe I use for baking fish fillets:

Place fish fillets, cut in serving pieces, in a greased shallow baking dish. Sprinkle with lemon juice, paprika, salt, pepper.

In a saucepan, melt 1 Tablespoon Butter; Blend in 1 Tablespoon all-purpose Flour; dash of salt and pepper; add 1/2 Cup Milk; cook and stir till thick and bubbly. Pour sauce over fillets. Sprinkle 1/4 Cup Bread Crumbs and 1 Tablespoon Parsley over fish.

Bake at 350 degrees for 35 minutes.

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OR, you can just put the fillets in a baking dish, put butter, salt, pepper, paprika, parsley and bread crumbs on them and bake as above.

I like to keep fish simple - especially if its very fresh. You say your oven doesn't work well, can you get 18-20 minutes worth of approx 350 from it?
Put the fish in a shallow baking dish, line it with foil if you like to make cleanup non-existent. Dot with butter in a few places, salt and pepper. I sprinkle on a little dried dill, sometimes add some slivered almonds if I have those on hand. You can drizzle a couple of tablespoons of fresh lemon juice over too - but if the fish is fresh, there isn't any need to dress it up with other flavors. Cook at approx 350F for about 20 minutes or until it flakes with a fork.

This is my favorite way to cook fresh halibut too. I've got a fat laden (cream) recipe that everyone loves, but for everyday fare, just in the oven, bit of butter, quick bake...works great.