I finally now have four different ways that I like to prepare fish. Any type of fish, since I get what's available.
The easiest is to bake the fish with garlic, salt, and a bit of olive oil. Any other fresh spices are good too, along with some crushed red pepper. In the summer though, I cook it in on the stove instead.
Fish Curry (serve with jasmine rice)
1 lb fish fillets
1/2 tsp salt
5 scallions, minced
2 Asian shallots, minced
3 cloves garlic, minced
Crushed red pepper
2 T oil
1 c coconut milk
1-2 T fish sauce
Slice the fish into pieces less than 1/2 thick and sprinkle with the salt and pepper, mix, and set aside. Pound the scallions, shallots, garlic, and crushed red pepper to a paste, adding a pinch of salt and a little water as needed. Usually though, I don't quite get to the paste point, but it's a nice goal. Heat a wok or frying pan over medium-high heat, then add the oil. Stir-fry the fish pieces to brown them, then remove to a plate. Add 1/2 cup of the thick coconut milk to the empty frying pan and cook 5 minutes till it begins to separate. Stir in the spice paste and cook about 5 minutes, then add the rest of the coconut milk and the fish sauce and bring to a simmer. Add the fried fish and stir gently and cook for 30 seconds, adjusting for seasoning, especially if you didn't use the fish sauce. Serve over rice. This is based on the Spicy Fish Curry with Coconut Milk from Hot Sour Salty Sweet.
Fish and Couscous with Garlic Sauce
Cook a pound fish in whatever manner makes you happy. While it's cooking, boil a small potato and cook a cup or two of couscous. When the fish and the potato and the couscous are done, peel the potato and put it in the blender with some olive oil (2-4 T) and some salt (as needed) and some garlic (at least four cloves) and enough chicken broth to make a nice sauce and blend. Don't put in too much potato. Serve the garlic sauce over the fish and couscous. This is very loosely based on the Aromatic Rice and Fish with Two Sauces from Seductions of Rice. That recipe is much better than this one, but much more time- and labor- intensive.
Fish Steaks with Black Pepper Rub
1 lb fish
1/2 tsp salt
1/2 tsp pepper
1 tsp turmeric
1/2 c coconut milk
Mix the salt and fresh pepper and rub on the fish. Mix the turmeric and coconut milk and rub on the fish. Bake or cook or grill the fish. I like to cook it on the stove with plenty of coconut-turmeric milk, but if you're grilling, you'll only need half as much. This is wonderful mixed with jasmine rice and stir-fried greens. See the vegetables page (if I've posted it yet) for the recipe for Bangla greens. This is from Mangoes and Curry Leaves.