What tastes good with fish?  

I like to put a little salt, pepper, garlic powder, and paparika on my fish. I love the color the paparika gives it and it gives a little kick too. I also like to use a seasong called Soul Seasoning which is pretty powerful and if you use that you don't need much else. Some people use a little lemon and salt and pepper. I like a little holandaise sauce on my fish too. Here is the recipe:
http://www.ehow.com/how_5...

fried or grilled tilapia work best with pickled papaya or "atsara" as we call it here. try it and you'd be hooked on that combo .

I usually steam fish with ginger paste, sesame oil and seasoning, or bake it (marinated with chopped garlic and chilli paste or black pepper sauce). I've also tried cooking fish (stir-fry) with sliced ginger and spring onions. I love deep-fried fish, but I can't cook this, so I would order this dish when eating out.

Most fish is very bland on its own, no matter how much you season it. Even fatty fish varieties like salmon, while having much more flavor than tilapia, are still pretty boring unless you jazz it up with a complete meal.

White fish (tilapia, flounder, cod, etc) is a lot firmer than red fish (salmon, trout, some tuna varieties, etc) and thus they aren't so delicate. You can really go crazy with the side dishes when cooking white fish.

When I make any fish, I keep a general rule: make sure there's a flavor component theme happening.

For example, if I'm getting the grill pan out to do some simple flounder fillets, I make sure that my sides incorporate the same flavor. If I'm going for some rosemary and lemon, then I'll keep that theme.

A few white fish fillets with some salt, pepper and rosemary will cook up nicely in a heavy skillet or a grill pan with a little bit of olive oil. The flavors then really pop with some lemon at the end. And in keeping with that theme, you could cut some red new potatoes in half, brush them with olive oil and sprinkle a salt/pepper/rosemary mixture over them and bake them off until golden brown. And some asparagus really plays well here, too. You can boil some stalks for 5 minutes and then sautee them in the same pan you cooked your fish, and hit them with some salt and lemon juice to finish.

Finish with some crusty bread and you have a meal fit for a king. Not to mention that it's incredibly healthy.

Keep the same semi similar flavor theme going for the delicate red fish, too. Salmon cooked relatively the same way goes great with a warm salad of grilled radicchio, arugula and artichoke hearts. Hit the whole thing with a lemony vinegarette and serve with some toasty bruschetta and Mario Batali might invite you to be on his show. It's capital D Delicious.

I read up top about the sauces, too. Sauces for fish are great. Hollandaise is a great inclusion, but it's difficult to make. I make a sauce for white fish and serve it with string beans and buttery, garlicy mashed potatoes that's super simple to make: After frying the fish, put a few tablespoons of bourbon into the pan and let it reduce down nicely, while scraping up all those little burnt bits. Then I add 1/4 cup of cream (use half-n-half if you're counting calories) and after this cooks for a few minutes, I'll finish with 1 tablespoon of butter and some fresh cracked blacked pepper (lots!). And don't forget the bread! It's the best part.

Happy cooking!

I found a 3 citrus salt rub at the grocers on the spice aisle. It only takes a little. I rubbed the fish with that and then placed it in a ziploc bad with a little lemon juice and Italian dressing to marinate for a bit. It was delicious! We cooked it in foil on the grill. I topped the fish with some asparagus and lemon butter.
Also, I think it Lawry's, that makes seasoning packets. They are good too.

Spice up that fish and make it burn. :) Use Cayenne Pepper, salt, black pepper a touch of garlic and then back with a bit of butter. Serve with a bed of rice and steamed veggies and you have a great balanced meal.

I have done a number of different dishes with fish. My mother-in-law even makes a shepards pie of sorts out of salmon or tuna that is really good.

Happy fishing!

Hi TickleMeBreathless, the standard Greek dressing for fish is simply olive oil with lemon juice. I get fed up with lemon all the time so when I cook fish myself I put orange slices inside the fish and on top of it, with olive oil, and wrap it in a foil parcel to bake in the oven.
I had a wonderful sauce in a taverna to go on octopus which was the the standard oil and lemon but thickend a little and with balsamico added, it was delicious.

Fish can go great with just about anything.. you can marinate it with a mild garlic and ginger glaze.. you can deep fry it and allow it to have a crunchy texture... I am not sure that i can provide a favorite way to have fish prepared because they all taste pretty darn good... but I guess its a matter of personal opinion really...

I grill my fish without breading or sauces and when it is done I use a little lemon pepper or garlic pepper. It is good with alittle rice and either green beans or stewed tomatoes. This will give the plate alittle color next to the pale fish.

I love fish & about the only thing i want on mine is either ketchup or tartar sauce.