White fish is BLAND. What to do?
I've pretty much abandoned white fish (i.e. flounder or cod) because to me it is an almost completely tasteless protein, like tofu. That means it's pretty much just a conveyor for whatever flavor you can add to it. Last night I followed a recipe that called for drizzling it with extra-virgin olive oil, parsley, garlic, and grated lemon rind and baking it in a hot oven. It tasted like extra-virgin olive oil, parsely, garlic, and lemon and nothing else. Imagine mixing those 4 ingredients, heating them up and eating them. Not a memorable meal.
So, what to do with white fish to make them delicious? Any suggestions? Nothing that calls for half a stick of butter please!
I saute a bunch of sliced onion for about 5 min in butter flavored cooking spray. in the meantime I sprinkle my fish filets with cajun seasoning. lay the fish on top of the onions, add sliced tomatos and some chicken broth (fish broth or white wine would be great too). cover and cook about 10 minutes until the fish is done. delish! My DH, who does not care that much for fish, eats leftovers of this recipe. :)
I've used cod, orange roughey, tilapia for this recipe, but our favorite lately is turbot.
A really fresh whole flounder is a true taste treat. Do nothing to it other than a pan saute, oil/butter in the pan salt pepper and a touch of fresh thyme. We occasionally catch a "Flattie" or 2 and serve them that night, one whole fish per person. The taste is slightly sweet and nutty; and if you are lucky there will be the egg sack in the gut which you should saute intact.
In retail markets there is a lot of mislabveling of true flounder,; whiting, pollack is often passed off as flounder or fluke.
My quick and easy everynight dinners with white fish (which I disagree with you about on the blandness):
Lay fillets on oiled tray. Spread tapenade/black olive paste on top of fish. Press on fresh breadcrumbs mixed with chopped parsley (I just whizz them together in the processor) and some Parmesan. Drizzle on a bit of olive oil. Bake at 450 for 10-15 minutes.
Mix up some tomatoes (cherry, chopped whole, whatever you have) with some minced garlic, olive oil, black olives and basil (or whatever herbs you want). Put fish fillets in oiled baking dish, top with tomato mixture and bake at 450 for 10-15 minutes.
First of all, get a more substantial type of fish. Cod is light and flaky, flounder soft. Get a good solid fillet of wild striped bass, or a whole fish like black sea bass or grouper. These are much more substantial fish and have some real flavor of their own. Not strong, but enough to have plain. Broil or bake the fillets, steam, bake, or grill the whole fish. Sea bass and grouper in particular are great steamed, either Chinese or Thai style.
Living in coastal Massachusetts, well 2 miles inland as the crow flies... we get very fresh seafood. The cod and flounder are quite flavorful. The secret is very fresh seafood. Here are some links to reports of various fish recipes from the book, "Fish Without a Doubt" some of us cooked when that book was COTM:
Poaching, Steaming Boiling:
Broiling, Grilling, & Smoking
Baking & Roasting, Searing & Sautéing, Frying
Here's the master list if you'd like to see other methods of preparation...
Jerry -- I used the baked whole sea bass recipe last October with whole striped bass that we had just caught off of Montauk - and it was the best fish I've ever had by far! I would highly recommend it!! (But I haven't been able to re-find the link to that recipe -- do let me know where you found it! Striped Bass season is early this year and we're going fishing next week!)
I don't think anyone can help you here honestly. People are going to keep spewing recipes that they think are great, but they won't help you. If you think white fish in general is bland and simply absorbs flavors that are around them, then a recipe won't change your mind.
Frankly, I tend to agree with you. Fish in general is a very mild protein, and does not have a distinguishing flavor aside from being mildly fishy. This is evident in the stories of sushi restaurants swapping out low end Asian catfish for higher priced fish in a (very successful) effort to fool customers and make a higher profit.