Best way to cook fish?

I’ve gotten pretty handy at cooking steak, poultry, and pork, but have never tried cooking fish.

I have a pair of Mahi steaks I plan on cooking tomorrow – pointers? Recipe suggestions? Anything I should know about cooking fish that’s different from cooking dry land meats?
depends very much on the fish (I am no expert either, but based on my successes/failures).

first off, don’t keep it long or its going to get funky–i tend to cook it the day i buy it. likewise for leftovers–don’t plan on having any.

second off, be sure you are thorough with de-boning. Mahi is pretty easy whereas something like a smaller, striped sea bass can be like performing surgery. biting into little bones can be very aggravating

third, you might want to bread and fry in more butter than oil. you may not get enough pan time though w/o burning the breading, so consider finishing it off in the oven (this of course, depends on your recipe)

fourth, if grilling, consider getting one of those cage things. fish can fall apart on a grill much easier than you would expect and then you will have a big mess to deal with later. or at least put a pan under it or something. just be prepared for collapse.

have any more specific questions?
Mahi Mahi tastes best either Fried or Grilled, whatever you do, DONT dry it out.

Mahi Mahi is my third Favorite Fish, with Tuna and Amberjack ahead of it
grill that sucker.

olive oil and crushed garlic. some pepper and a touch of salt. Baste the fish no more than 10minutes before cooking. Be sure the grill is well oiled with veggie oil to prevent sticking.

No need for a cage to house the fish, just be sure to get a spatula under all of it when you flip (use two if you have a big slab). ***CRITICAL*** only flip once. If you flip twice, it will fall to pieces and you’ll have nothing left but splinters to feed the cat.

Undercook it just a touch and let it rest 5min before serving. It will cook the last bit on the plate before you serve. Enjoy!
grill, add a little tequila and lime with a hint of honey. Even some fresh mint of you have.

Salmon is fabulous this way too, just dill instead of mint or omit all together.

Just never over cook. never ever ever if you can avoid.
In the words of Jamie Oliver, "Fish and lemon are great friends." Salt, pepper, pure olive oil (extra virgin burns too easy), and drizzle fresh lemon juice overtop. Grilling can be rough for fish n00bs, so I’d recomend Pan frying on medium heat until the flakes just start to seperate (unless you like your fish rare).
The microwave. Being an undergraduate living on student residence i wanted a quick way to cook fish with little effort and time, but still taste great.

Place a salmon steak/fillet on a plate. Season both sides with salt and pepper. Squeeze some lemon juice over it, add a tbsp of margarine on top. Place a plastic cover over the plate and microwave for 2-4 minutes depending on your microwave.

Be careful the plate will be hot.

What i do is i go to costco, buy a large salmon fillet, slice it into smaller portions, place in freezer bags, and store. ONLY do this with salmon don’t waste a Mahi Mahi fillet or Sea Bass steak on this method.

I actually cooked this up for a party and people were surprised that it was done with a microwave.
u can place the fish of choice in some foil with various herbs, lemons, and butter. then seal it up tight, and throw it in the dishwasher, full cycle.

Alton Brown’s method.

1/2 cup dark soy sauce
1/2 cup honey
1/4 cup dry wasabi powder
2 pounds tuna loin, cut into 2 pieces
1/2 cup sesame seeds
2 tablespoons peanut oil

In a non-reactive bowl combine soy, honey, and wasabi powder. Reserve 1/4 cup for dipping sauce. Roll each piece of tuna in this mixture to coat evenly. Marinate from 1 hour to overnight. Remove the tuna from the marinade and discard the marinade.

On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.

Fire up the chimney and top with a well-oiled grate. Sear for 15 to 30 seconds per side or to desired temperature. Remove to rack and rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking. Slice thinly and serve with the dipping sauce.
you can also marinate and place in tinfoil.. it won’t fall apart that way