Shout out to Bob cville

I have four basic recipes that I make with fish:

Broiled Salmon with a Ginger/Teriyaki glaze

Pan-Seared Tuna

Rainbow Trout roasted in foil

and

Broiled Mahi Mahi with Remoulade Sauce

and this last recipe I've made with swordfish, snapper, bluefish, and other fishes that I can't remember.

I also have a Brazilian Fish Stew recipe -- Moqueca

and once when "Chilean Sea Bass" was on sale I made this:

for which I don't quite remember what I did, but which was so good that although before cooking it I was feeling bad because the Patagonian Toothfish (which they sell as "Chilean Sea Bass") is endangered, and is being fished to extinction, after eating it, I thought, "Sorry Toothfish, you're doomed."

I think the above was simply sprinkled with "Cajun Seasoning" topped with a mild fresh salsa, and broiled for about 10 minutes in a 425 deg F oven.

I'll post the rest of the recipes in separate messages below

I second elendii's request please

Broiled Mahi Mahi with Remoulade Sauce

Ingredients:
1 lb Mahi Mahi filet (Plan for about 1/3 lb per person.)
2 Tbsp Remoulade sauce (see below)

Preheat oven to 425 deg F on convection broil setting

Cut fish into serving portions by slicing through fish, but not through skin.

Place on baking pan and slather liberally with the remoulade sauce.

Place under broiler, cook for about 10 minutes. (If the top starts getting too brown, move to a lower rack in the oven)

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My Remoulade sauce recipe is adapted from a Mark Bittman recipe, it can be made well in advance and be stored in the refrigerator:

Remoulade Sauce
* 1 cup mayonnaise
* 1 tablespoon Dijon mustard
* 2 Tbsp chopped capers
* 2 Tbsp chopped fresh parsley (or 1 Tbsp dried parsley)
* 1 tsp crushed garlic
* 1 pinch of dried tarragon
* 1 1/2 tsp Anchovy paste
* 1/4 teaspoon cayenne pepper (or to taste)
* 1/4 teaspoon paprika (for color)

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As noted above I have also used this exact recipe with swordfish, snapper, bluefish, and other random fishes that were on sale.

The time is very dependent on the thickness of the fish.

3/4" = 8 minutes
1" = 10 minutes
1 1/4" = 12 minutes

Also I wouldn't bother with store-bought "remoulade sauce" since they seem to be mostly soybean oil and high-fructose corn syrup.

Last year I went to a Mardi Gras party. In previous years there have usually been a couple of batches of Jambalaya and a couple of gumbo, so to make something a little different I tried a recipe for "Moqeuca" : a Brazilian Fish Stew. Below is the "as made" recipe:

Makeshift Moqueca (serve with rice)

1 lb small raw shrimp (peeled)
1 lb firm fish (cubed) -- Mahi Mahi or Swordfish are recommended, I used Tile fish (whatever that is)
2 medium yellow onions (chopped)
1 orange bell pepper (chopped)
3 15 oz cans diced tomatoes (drained)
1/2 tsp turmeric (for color)
1/4 tsp cayenne pepper
1/8 tsp thai red curry paste
1/2 tsp black pepper
2 tsp crushed garlic
2 Tbsp olive oil
1 1/2 red palm oil
2 fl oz lime juice
1 1/2 cans coconut milk

Peel shrimp and cube fish (skinning it if necessary) Place fish and shrimp in bowl and cover with lime juice and black pepper.

Chop onion and peppers, cook in olive oil over medium heat in large pan until onion are soft and translucent. Add turmeric, red curry paste, cayenne, red palm oil and garlic and cook and stir for another couple of minutes.

Drain the tomatoes and add 2 cans them to the pot, and cook for another 10-15 minutes.

Add one whole can of coconut milk, stir in and bring to a simmer.

Then add the fish and shrimp and the lime juice they were in, stir carefully so as to not break the fish pieces.

Last add the third can of diced tomatoes and just the thick coconut cream from the second can, leaving the coconut water in the can.

Place in crockpot and drive 20 miles to party. (this step might not be necessary)

Serve with rice.

Pan Seared Tuna Steak

Tuna Steak
cooking oil
teriyaki sauce

In a large non-stick skillet over medium high heat, with a very small amount of oil, cook them on one side for two or three minutes, until that side of the fish is lightly browned.
Turn it and cook for a similar amount of time on the other side.

Reduce heat to medium low, brush top of fish with teriyaki sauce, and immediately flip the fish again so the boiling bubbling teriyaki sauce heats a little further into the fish, repeat so that each side has been seared and then cooked a little more with the teriyaki.

Note the entire cooking time for the fish is less that 10 minutes, and the fish will be (and should be IMHO) very rare in the middle.

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Additionally, as a very simple, quick, easy, side-dish with the tuna I usually make a couple of packages of Ramen noodles (without using the Ramen noodle "flavoring" packets) and then tossed the cooked noodles with a small amount of teriyaki sauce, peanut sauce, and ginger-miso salad dressing.

Would love the recipe for trout (or any other fish) roasted in foil. Please, and thank you.

I've only done the trout in foil a couple of times, and they were long enough ago that I don't remember the specifics of what I did, especially in terms of seasonings or the oven setting, or the time in the oven.

My best guess would be:

Trout in Foil

Preheat oven to 350 deg F?
Place three small pats of butter on foil, place trout fillet, skin side down on top of the butter, sprinkle top of fish lightly with creole seasoning and dried parsley.
Top fish with three more small pats of butter.
Seal foil tightly.

Bake for 10 minutes? at 350 deg F?

Open packet, squeeze lemon juice on top of fish, serve.

Or something like that.

Thanks so much for taking the time to share your recipes. They all look good:)

Bluegill, Crappie, Lake Perch or Bass. Pan fried of course. With fries. Don't like the local Salmon/Trout.