I cook a lot of fresh fish - lucky to live where there is an amazing supply of it, as well as having a top notch fish shop. They have fresh salmon nearly year round, but if it was frozen at sea, they post that.Black cod is caught locally, as are halibut, and many varieties of white fish.
For something different besides the suggestions posted by others above, I love making Brazilian Seafood Stew.
Yield: Serves 6 to 8
Ingredients
4 tablespoons olive oil
2 tablespoons fresh lime juice
1 1/2 pounds white fish fillets (such as red snapper or orange roughy), cut into 1-inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped green bell peppers
2 garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups chopped tomatoes
3/4 cup canned unsweetened coconut milk
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1 1/4 pounds uncooked medium shrimp, peeled, deveined
Preparation
Whisk 2 tablespoons oil and lime
juice in large bowl. Add fish and sprinkle generously with salt and
pepper; stir to coat. Let stand 15 minutes.
Heat remaining 2 tablespoons oil in large pot over medium heat. Add
onion, bell peppers, garlic and crushed red pepper; sauté 5 minutes. Mix
in tomatoes, coconut milk, half of cilantro and half of green onions.
Add shrimp and fish with marinade. Simmer until shrimp and fish are just
opaque in center, about 5 minutes. Season stew with salt and pepper.
Transfer to bowl. Sprinkle with remaining cilantro and green onions.
This time of year I use canned tomatoes instead of fresh.
Q