If you're comfortable making Hollandaise, Trout Veronique is extremely easy. I would imagine that the Chilean sea bass would work well with this recipe.

Poach the fish fillets in poaching liquid (water, wine, a bay leaf, some thyme, a half a lemon) until done. While they're poaching, make hollandaise and add some green grapes. (For an extra special dish, cut the grapes in half and soak them in white wine for a while.) Remove the fish to a flameproof platter or plate. Slather the hollandaise/grape mixture on top. Put under the broiler briefly (like 5 or 10 seconds) until the sauce is glazed, and if you see a little browning on the peaks of the hollandaise, that's fine.

Decadent and delicious. The link is to one version of this.

Here is a link that might be useful: trout veronique

Sounds like a great time. I don't have any outstanding fish recipes but I talked to Peppi last night and heard that congratulations are appropriate!

Congrats???? Hmmm? Why?????
I am a baked fish fan....coated with ground almonds or pecans....varying herbs and sauced with hollendaise, remoulade, orange ginger sauce, brown butter, lemon butter.....well you get the idea...
Congratulations????

First thing I'd do is decide what's for dinner tonight, what's for brunch tomorrow, and what gets frozen immediately before it goes bad. Of those choices, dinner would be the sea bass gently poached in tomatoes, wine and onions, mildly flavored with garlic, perhaps rosemary, thyme, etc. Salmon might be sauteed or grilled with some dill and other light herbs, served with a bloody mary and followed by a long nap. Never had grouper so I can't speak to that, but as for the cod I'd give fish a rest for a few days (at least) before thawing it and frying up some fish and chips a la Chase and Gardenguru.

Congratulations Peppi!!!

Oooh, I had forgotten about the tempura batter that Joe posted and Sharon loved! That might be the ticket for the cod!

We bought the fish fresh, then vacuum sealed and froze it for the trip home. So it is in the freezer now.

I eat a lot of salmon but I have never made grouper or sea bass before.

Linda

My DD once sent me some Tom Douglas Salmon Rub, which was delicious (Tom Douglas's Seattle Kitchen is a local landmark). When the seasoning mix was used up, I googled for a copycat recipe, and now I make my own. It's good on tuna steaks and swordfish, too.

Salmon Rub

3 Tbsp brown sugar
3 Tbsp smoked paprika [I use regular paprika]
1 Tbsp Kosher salt [I use 1 tsp]
2 tsp thyme
1/2 tsp black pepper

I usually drizzle a little olive oil on the fish pieces before baking.

Sue

For the Chilean Sea Bass or Black Cod (Sablefish), you cannot get easier or tastier than this recipe. The only "catch" is that it has to marinate for 3 days - so you have to plan it in advance. This is the best fish I have ever had or made:

Nobu's Black Cod with Miso - Equally *Great* with Chilean Sea Bass!
Serves 4

4 fillets, about 1/2 pound each
3 cups Nobu-style Saikyo Miso (see below)

Nobu-Style Saikyo Miso
3/4 cup mirin
1/2 cup sake
2 cups white miso paste
1 cup sugar

Miso Marinade
In a medium saucepan over medium heat, combine the mirin and sake and boil for 20 seconds to evaporate the alcohol. Add the miso paste and stir with a wooden spoon until it dissolves completely. Add the sugar, raise the heat to high, and stir continuously until it has dissolved completely. Remove the pan from the heat and leave at room temperature until the mixture has cooled completely.

Marinating the fish (suggested time: 2 - 3 days)
Pat the fillets thoroughly dry with paper towels. Slather the fish with Nobu-style Saikyo Miso and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 2 to 3 days.

Cooking the Fish
Preheat the oven to 400F and preheat a grill or broiler. Lightly wipe off any excess Miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.

If using a conventional oven, pre-heat at 450 and bake fish for 5-8 minutes. When fish is almost cooked broil for an additional 2-3 minutes until well caramelized.

Here are two methods to use when you have a surplus.

Whatever the cooking method, make extra and use the leftover for salad, using your regular tuna salad recipe. The result will be better than if made from canned tuna.

Make corned fish, which will keep well for a couple of days longer than fresh fish. Coat the fish with a heavy layer of kosher salt and refrigerate over night or a few hours. Rinse the fish and pat dry. Keep refrigerated. Poach in water and serve as a breakfast dish with boiled potato.

Jim

For the salmon, I like a combination of brown sugar, kosher salt and chili powder (and lemon or lime zest if you have it). Just sprinkle that onto the aalmon and bake.

For the grouper, I'd probably blacken it. Sprinkle heavily with cajun spice (or really, whatever spice mix you like!) and pan fry in olive oil in a cast iron skillet.

I love fish and my favorite way to eat any fish is to cook it as simply as possible with nothing that will overwhelm the flavor of the fish. Although I do agree that cod is just perfect for fish 'n' chips!

I like to make a marinade out of soy sauce (or Ponzu), lemon or lime juice (not needed if you use Ponzu), wasabi, sesame oil, and freshly grated ginger. If you do not have wasabi, you and substitute regular horseradish or else hot Chinese mustard or mustard powder. I mix it to taste, and it has to taste very hot/pungent in order to work, and so I use a lot of wasabi. I marinate the fish for only 20-30 minutes and then grill it, but I supposed you could bake it or broil it. I sometimes use olive oil instead of sesame oil, depending on my mood, and I use the sesame oil very sparingly.

When I am grilling fish in a grill pan, I cover the pan and add a few drops of water to the pan to keep the fish from getting dry. This is not a problem with salmon, but leaner fish can dry out.

For the cod, I would make a beer batter tempura, and the batter contains flour, cold beer (can be flat), and Cajun seasoning.

Lars

This is a traditional Greek family recipe for baked fish. I made this with grouper a couple of weeks ago. I dredged the fish pieces in flour and then sauteed them in olive oil before baking. I also added a sliced fennel bulb to the tomato mixture and subbed fennel fronds for the lemon slices. (My mom & grandmother always used a layer of fennel fronds on top.)

Plaki
(Greek Baked Fish)

A simple, colorful, and flavorful baked fish casserole. Perfect for guests and family!

6 fillets firm, fleshed fish such as cod, red snapper, etc. (approximately 2 pounds)
1 bunch green onions, cleaned and cut into 1 inch pieces
1 14-ounce can diced tomatoes
2-4 cloves garlic, finely minced
1/2 cup fresh parsley, chopped
1/4 cup fresh mint, chopped*
1/4 cup fresh basil, chopped* (fresh oregano or dill may be substituted)
2 lemons, thinly sliced (remove seeds)
1/4 cup olive oil
Salt and pepper to taste

*Rinse and dry fish.
*Brush a baking pan with olive oil.
*Place fish in pan.
*Heat frying pan and add olive oil.
*Saute green onions, garlic, parsley, mint, and basil in oil.
*Add canned diced tomatoes.
*Cover and cook for about 20 minutes.
*Pour tomato mixture over fish.
*Cover fish with lemon slices.
*Bake uncovered at 350 for 25-30 minutes until fish flakes with fork.

Serve with roasted potatoes or rice.

*May substitute 1 tablespoon dried mint and basil (oregano or dill)

This is how I bake my grouper:

Reduce 1 or 2 cans of V-8 by about half
Saute chopped green onions, green and red bell peppers in a couple pats of butter
Mix sauteed mixture with with reduced liquid
Add zest and juice from half of lemon (no salt) dash of pepper
Place mixture under and over filets
Bake at 400 degrees about 15 min. or just until fish flakes

This as you can tell is just a rough estimate, as that is how I cook. If you like spicy add red pepper flake or maybe cayenne. I know there are much better cooks than I, on this forum, so maybe you could just use this as a springboard.

Maid

I just reposted my Remoulade sauce recipe in another thread.

It would probably work best on the grouper, which (IMHO) is a fairly bland fish and is very prone to drying out.

Simply slather about 1 Tbsp of the sauce on the fish, preheat oven to 400 deg F , and then broil the fish for 6 to 12 minutes (depending on the thickness)

1/2 inch thick = 6 minutes
3/4 inch thick = 8 minutes
1 inch thick = 10 minutes
1 1/4 inch thick = 12 minutes

The sauce helps prevent the fish from drying out and adds a wonderful flavor.

The remoulade sauce recipe was basically lifted from a Mark Bittman cookbook, and modified for the ingredients on hand.

Remoulade sauce ingredients (as I made it):

* 1 cup mayonnaise
* 1/4 tsp ground black pepper
* 1 small garlic clove, minced
* 2 Tbsp chopped capers
* 2 Tbsp chopped parsley (I used 1 Tbsp dried parsley)
* 1 tsp chopped fresh tarragon, or a pinch of dried
* 1 Tbsp Kosciusko Spicy Brown Mustard
* 1/4 tsp cayenne, or to taste
* 1/2 tsp paprika (mostly for color)
* 1 tsp anchovy paste (optional)