Looking to find some of the best fish dishes to be found around the world.

For me, without doubt, the best fish dish I've ever tasted is Moqueca Capixaba - a Brazilian fish stew made using dorado stakes and various local herbs. It can also contain prawns

More here: Sometime Brazilian: Moqueca Cabixaba: world's best fish dish?

So what's your favourite fish dish and in what country?

When I was in New York last May we went to this Cuban place called Guantanamera on 8th Avenue and I had the most amazing dish with Red Snapper - no idea what it was called but it was by far and away the best meal I've had before or since. It was simply awesome!

 

Natural smoked haddock with a soft poached egg on top.....................Scotland.

 

Cherry wood home smoked mackerel, fresh salad and buttery Jersey Royals

 

Natural smoked haddock with a soft poached egg on top.....................Scotland.

Actually, that is pretty hard to beat!

 

Agree - Scottish smoked haddock takes some beating!

 

When I was in New York last May we went to this Cuban place called Guantanamera on 8th Avenue and I had the most amazing dish with Red Snapper - no idea what it was called but it was by far and away the best meal I've had before or since. It was simply awesome!

I know this place I will give it a try.

 

Any dish at the Crab Trap in Somers Point New Jersey. Amazing fish dinners.

 

Blackened catfish in a particular restaurant in New Orleans.

No idea how they did it (had it other places there and elsewhere and tried various recipes from various soruces since - nothing compared to this), but it was truly out of this world.

One day I will be back and beg, bribe or steal the secret!

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Freshly-caught wild brown trout, oatmeal and bacon cooked riverside in Scotland. Very simple, but absolutely perfect with strong tea and a wee dram.

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A traditional, proper bouillabaisse is very, very hard to beat.

 

Looking to find some of the best fish dishes to be found around the world.

For me, without doubt, the best fish dish I've ever tasted is Moqueca Capixaba - a Brazilian fish stew made using dorado stakes and various local herbs. It can also contain prawns

More here: Sometime Brazilian: Moqueca Cabixaba: world's best fish dish?

So what's your favourite fish dish and in what country?

I was in Kerala in India. and I had Tandooried sword fish, I knew it was sword fish as it was lying on a table in the bar, and I knew it was Tandooried a it was done in the oven in front of me, it was amazing, it cost around £2. I thought what an amazing price, it brought the whole thing into perspective when I was reading one of the papers a few days later to discover that the local fishermen were on strike, their weekly wage was less than the price of my meal

 

Three spring to mind:
In Cuba ... where there are many, many really good eating fish to be caught: the tail-end fillet from a fresh red snapper (tail-end as the grain in the meat is finer; true, deepwater red snapper because this is, I think, the finest eating of all the snappers if you bleed the fish then ice it straight away) ... just basted in mojo de ajo (garlic butter) and griddled till done, served with a lime wedge and a pinch of salt, rice and fresh salad. Simple, and superb.
On a boat in Pacific Mexico we caught a small yellowfin tuna and the crew asked if we wanted ceviche. Yes please. Tuna fillets were put on ice; shallots, local tomatoes and ripe, soft avocado were cubed, a green chili was chopped, lots of fresh limes were squeezed, and salt, worcester sauce and fresh pepper were added, then the tuna meat was diced and the whole lot mixed together and left to marinate for 30min. That allowed the champagne we'd brought to chill in the ice chest perfectly. Served with proper tortilla chips and ice-cold champagne in the hot, dry sunshine ... magic. After scoffing the ceviche, you drank the juice - it was like drinking pure zingy vitamins and you could feel your body rejuvenating with all the good stuff you were taking in.
Lastly: tail fillet from a 6lb cod off a Channel wreck (the best eating size in my humble); bled, iced then taken to a good local chippy straight off the boat, fried in their batter after asking nicely, and served with thick chips. I think there's a wonderful creaminess about cod this size less than 24hr old, and once again, the meat from the tail fillet has a finer grain.
The best-tasting fish is the one you catch and prepare yourself. You know how fresh it is, what's been done to it and how you want it - and there's nothing like it when it's done simply.
Hungry now ...

 

PS: I don't know how true it is to your recipe, Labrats, but I make my blackened fish this way: fillet, but keep the skin on (it works best with a moist or slightly oily fish, so catfish in the Americas but very fresh haddock or cod work fine here, and if you get some jumbo mackerel fillets, they're delicious too; it needs to be a uniformly thick fillet). Season with salt, pepper and Cajun spices on both sides, and press in some chili and garlic on the skin side. Don't slash the skin.
Melt a teaspoon of butter in a thick iron skillet then wipe it around the pan with kitchen roll - you only need a film to stop the fish sticking. Heat the skillet on a high flame till it's smoking then drop the fish fillet on, skin side down. Let it crisp for a minute, then add a squeeze of lime, more butter, pepper and Cajun spice and some twigs of thyme to the top side, then cover the skillet with a lid. Don't turn the fish. The cooking time depends on the thickness of the fillet but done this way, the skin side is charred, the skin itself is like a spicy crackling, but the top side is still moist and tender, as it's been steamed, with hints of the herbs, spices and the butter and lime.
Very hungry now ...

 

Just had Moroccan style fish Shaun Scottish style, basically smoked haddock rolled in cumin powder, fried in butter, very nice, curried fish really, simples. This will work with any fish I just happen to enjoy smoked haddock, sure knocks your taste buds into gear, if I had this again I would add some cucumber and mint raita, Yummy.