Any good fish except mackies in batter or in a pan with some butter.
IMO if you insist on spicing fish you may as well have a handful of wet cardboard in one hand and a handful of spice in the other and take alternate bites because that's what it will taste like.
Why destroy the delicate flavour of fish with some other crap.

1. dont insist on anything.

2. serving a sauce doesnt destroy the flavour it adds to it.

3. try it u might like it

 Cheers for your opinion. You having a bad day?

true, thanks for the feedback.

AP, please understand, his football team got beat today, they needed some sauce today.......:P

big chunk of butter with a little splash of olive oil to stop it burning to much.

 P.S.  sauce on the side

I just (well the mrs did) used this idea kinda to cook up some skippy. I only bring it home for sashimi coz Im not a fan of it cooked, quite a strong fishy taste, but this time she cooked chunks of fillet with prawns in a creamy garlic sauce, added chili and salt to taste, some rice, gota say, bloody good, no fishy taste, always cooked fish seperate, in butter or what ever, a winner this time with a shitty pelagic.

, im going out monday too, have to swap notes tomorrow evening,  goodluck!

 Dhuie wings, was given charity wings from a cracker dhuie yesterday. They were the size of dinner plates. Anyhow, coated them in self raising flour mixed with salt and pepper. Gave them a deep fry, bought a bottle of sweet chilli sauce from Coles, heat up in a pan and water it down a little, add onion cubes and tomato cubes in sauce, then pour it over the fish wings. Garnish with some parsley or coriander.

we ate very well.........almost makes me forget wondering why the bloody dhuie didn't eat my bait instead.....

cheers

 sorry but do you want to tast the fish or the spices?

would just do it in a pan with olive oil an butter,finish with lemmon juice.

deep frying..

selfraising flour mixed with white molt viniger for the batter then deep fry in cotton seed oil at 180 c min

yum

Try this one I have for years the old mother in law has eaten more dhui than ex boyfriends haha.
Whip up four eggs with a tea spoon of chicken stock flour your fillets and dip them into the egg fry your fish in a fry pan of oil you will be blown away

Don't mind a bit of curry powder dusted on the fillets and then fried on the bbq in far too much butter, last mulla came up a treat that way.

 That cream sauce sounds pretty good AP. I usually just make a basic one and serve my Dhuie with mash and greens veggies. A nice glass of Sav Blanc is a must with any good fish in my opinion. As for a recipe any shark I get I cut into pieces just bigger than bite size and deep fry in Tempura batter. Served with Lemon and sweet chilli sauce it's to die for. For the Whiting we get coat in egg and dust in flour. When frying any of my fish always a drop of oil usualy Canola this will stop the butter burning if the heat gets too high.

For batter I use equal measures of plain, self raising and corn flour and roughly the same volume of water, mix thoroughly then put in the fridge at leas an hour before using so that its nice and cold .

Fillet and skin your salmon, don't remove the red meat, cut in to cubes and stick it in a pot with some water and boil until cooked. Get roughly the same measure of mashed potatoes 2-3 eggs and a handful of parmesan cheese, 1-2 raw onions chopped up fine. Mix it all together and form in to patties and chuck in to the frying pan to brown up

Here's a couple of my favs....

Mix 1/2 cup of self raising flower and 1/2 a cup of normal flower in a bowl. Pour in half a stubby of beer and mix it in. Keep adding your beer until you get a nice even consitency so it's just dripping off your finger (Like honey). Add salt to tast. After you're happy with the mixture it is important to refrigerate it for a few hours so it's nice and cold. Deep fry in vegetable oil. Comes up a bloody treat.

Another simple one is mix a little lemon herb seasoning in a bowl of flower and coat both sides of the fillet before it goes on the bbq. Use butter on the hot plate. Simple but delicious because the lemon herb seasoning isn't too overpowering for a quality fillet of fish.

If you want to crumb fish then whisk a couple of eggs in a bowl and coat the fillets in the egg yolk. Have a plate prepared with a layer of bread crumbs and coat both sides of the fillet with the bread crumbs. Whack it straight on the barbie with butter. Drizzle the cooked fillets with a fresh squeeze of lemon....You little beauty!!

BTW anypuddle...Your recipie sounds bloody good. Will have to give it a crack. The only problem is catching that elusive dhuie...

Mmmm Sounds good Anypuddle. Have to give it a go!

 If i'm feeling bored, I like to make a white cheesy sauce and wrap small fillets with the cheesy sauce up in filo pastry and bake them. Still keeps the flavour of the fish, as its steamed an nothing overpowering. 
Delish!

Things like garlic, onion, pepper, various cheeses, dill are things to consider in the sauce. No set recipe, i just make it up as i go. 

For stronger tasting fish like macks, golden trev etc.

Fillet fish and place a layer of fillets in the bottom of a baking dish.

Sprinkle a good dusting of paprika over the fillets.

Layer of sliced onion rings.

Another layer of dusted fillets.

Cup of cream poured over the whole lot.

Cover in foil and bake in oven until nearly done.

Handful of cheese, a sprig of parsley, and a couple of tomato slices for garnish and back in the oven to melt/brown the cheese for 10 mins.

Even people that usually dont like fish will eat it this way.

Wife cooked it for my brother wedding in Cairns when we got a heap of fish on a charter. 3 huge trays and it was the only dish that got totally cleaned out.

old man bought some fish and chip shop bought chips over while i served up a fillet of the dhuie we caught today,(with a cream sauce on the side no prawns today) really if i could only eat one fish for the rest of my life. i have found it.

one I've been using lately.

Pieces of Dhu, Baldie etc in a pan with some olive oil, cook 50% both sides. Add 2-3 teaspoons of Butter, some chopped parsley and a good splash of white wine, with some salt and pepper to make a bit of Sauce. Cook through and let wine reduce. tastes sensational!! Fresh and the fish is not overpowered by other flavours.

 I only season fish with salt pepper and oil, as Carnarvonite said if you go to all the trouble just season cardboard because you won't taste the fish. I am not a big Mackie fan or any real oily fish so I generally curry or poach those fish to take away from the strong flavour, still making sure only to add the fish at the last minute so it still holds its texture.

beer battered ruby snapper with chips mushy peas and gravy lol

or blue eye travella crisped with oyster sauce with scollop and garlic sauce over the top and brocollini... omfg im hungry now

will try anything once i suppose, any particular type to try spiced up? lol.

if your so concerned about tasting pure fish then eat it all as sashimi-no soy or wasabi of course ! that would destroy the flavour.

had dhuie fried with a pinoy vinegar sauce tonight  yum..