1) Open a can! We all know how to make a tuna fish sandwich but there are other options in the canned fish department. Try a smoked fish like trout. Give the fish a quick sauté in a pan with olive oil, deglaze with a little white wine, add roasted cherry tomatoes, and combine with pasta.
2) Pack with spices and grill. Using a sturdy fish like salmon, create a spice mixture to press on the fish and grill on the stove top with a slatted pan. For a serving of four try: ¼ cup brown sugar; zest of one orange; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon fresh ground black pepper; 1 teaspoon salt; and cayenne to taste.
3) Sear. For this type of preparation, you’ll want to use the highest quality fish available-look for the “sushi-grade”. Portion the fish into 4-5 ounce pieces. Heat a large cast iron skillet on medium-high heat, add olive oil, place the pieces in the pan and sear each side for just 30 seconds. Serve with a soy-wasabi dipping sauce.
4) Bake with a salt crust. This is a sophisticated way to prepare fish and has a built in flavor enhancement and moisture lock: salt. For this you’ll use one whole fish like red snapper or sea bass. Rinse and pat the fish dry. Add whole stems of fresh herbs to the inside of the fish. Whip 4 egg whites until they create soft peaks. To this, add 2 cups of kosher salt. Spread ¼ of this mixture on a large baking dish, place the fish on top and cover the fish with the remaining mixture. Bake for 40 minutes at 450. Crack and remove the crust to serve.
For information on the sustainability of the fish you procure, please visit: http://blueocean.org/programs/sustainable-seafood-program/