Here's my favorite recipe (which I made up myself) for a crab sauce for fish. I love almost all seafood, but crab is my favorite flavor. I've tried making sole stuffed with crab, but I prefer this method: Crab Sauce for Fish Ingredients: 2-1/2 tbsp Butter 1 tbsp Olive Oil 1/4 cup minced Onion 1/4 cup minced Red Bell Pepper 1 Jalapeño, minced 1/4 tsp Thyme 1/4 tsp Dried Basil 1/4 tsp White Pepper 1/4 pound Crab Meat 1 tbsp Lobster (or Crab) soup base 3/4 cup Potato Water 3 tbsp Potato Starch 1/4 cup Lemon Juice (or white wine) Instructions: Melt the butter in a saucepan with the olive oil. Add the onion, red bell pepper, and jalapeño and sauté until the onion is translucent. Add the thyme, basil, and white pepper, and sauté a two minutes more. Add the crab meat and cook for another minute or so, to heat the crab. Combine the soup base with the potato water (or plain hot water) and add to the saucepan. Heat just to simmer. Mix the potato starch with the lemon juice (or wine) and add to sauce pan. Heat just until mixture has thickened. Serve over grilled fish, such as Opah, Swordfish, Marlin, or other mild flavored fish. Can also be used with Sole or Flounder. If you can find Opah, it is an excellent mildly flavored fish with a good texture - somewhat like tuna. Here's my recipe for Cajun Seasoning, which is very good on fish, providing you like spicy food. I also like to make gumbo (but that's rather involved) and Shrimp Udon Noodle Soup. Salmon is my favorite fish for grilling over charcoal for a smoked flavor, but tuna is my favorite for grilling indoors, in a wide ridged pan When I grill swordfish, sometimes I put a couple of mushrooms in the pan, and I always cover it with a loosely fitting domed lid. This helps keep it from drying out. The main thing to remember, as others have said, is to buy very fresh fish that has never been frozen. The exceptions to that would be crab and shrimp, which are frozen on the boat when they are caught. It's better to get fresh shrimp, but it's acceptable to have been frozen. The best shrimp I ever had was on the beach in Vera Cruz. Lars Here is a link that might be useful: My gumbo recipe

I'm guessing, and it was mentioned, that it is your cutting blade. When we multi-task in the kitchen, we often have our best knives in use...so i picked up a cheap somewhat decent spare at the grocery...it was pretty crappy and soon had some small rust spots...and turned every potato, sweet potato, carrot that was sliced a creepy brown almost immediately. Took a while to figure out the reaction and why. A cheap metal reaction. I've not had a problem since. I have a second set of Henkel knives now and use the other bad one for garage and garden tasks. I do soak my sliced sweet potatoes for baked fries in a citric acid water bath and regular potatoes as well. (kept cool in the fridge, pat dry, and fridge for another hour or two)...removes some starch and bakes a bit more crisp. Try a ceramic or good stainless knife...my cheap knife says stainless but it is just a thin micro coating so cheap steel under that...slicing immediately reacts with the potato.

http://www.food.com/recipe/seared-sesame-crusted-tuna-89826?photo=170078 I fix this tuna recipe often. Super easy and delicious. I had fresh lightly fried grouper last night with homemade tarter sauce, not super healthy but oh so good when it's caught that same day. I always serve a healthy side dish with fried. We have a lot of fresh fish and I grill it with just a coating of Kraft Zesty Italian dressing. Really good and easy.

Update - the meal was great, I was very happy with it. I roasted the pears with brown sugar and butter in the oven, which was a lot easier than poaching them and then making caramel. However, the latter *is* a superior dish, but maybe not enough to justify the vast increase in effort. Full fat yogurt (or creme fraiche) is the perfect touch as the pears are so sweet. I made the corn pudding from the NYT. I switched out nutmeg for just a dash of cayenne, because I did not want it to taste like dessert. I 1.5x the recipe to match my quantity of corn, but kept the sugar to 1/3 cup. Raves. Delish. For the halibut, I ended up using the Heavenly Halibut recipe Chickadee posted (thank you!) because I agreed when she pointed out that my version had a LOT of garlic. I added 2 cloves of garlic to the HH recipe. I sized the recipe for my quantity of fish, and it made just a top coating. It was very good but quite subtle; everyone liked it but asked what was in it; it surely did not taste cheesy per se. I will make it again! We have the cutest little fish store right on the water here and their halibut was wild caught from Canada, delivered that day. It was perfection.