what should i do with the most boring fish possible

>>9102004
Consider it a canvas on which to paint a masterpiece with spices.

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>>9102006
>spices
You palateless retard. All it needs is some salt.

>>9102021
I'm assuming we're talking about tilapia right? It has a subtle, sweet, mild flavor yes. I'm not saying drown it in chili powder and cilantro, I'm saying accentuate it with strong flavors that bring out the fish's sweetness. Frankly, just salt is boring.

Make some Bacalao

>>9102004
Using weeks of your life create a Trebuchet and launch the fillet towards the nearest open field or towards the walls of your enemies.

the most boring fish cooking is to bury it in fried onions and carrots and stick it in the oven and garnish with oven potatoes
dunno about the sauce

Get some beurre blanc on that shit.

>>9102021
>white people

>>9102004

Bread it and fry it

>>9102443
this is the correct answer

>>9102021
Buddy, you don't eat factory-farmed trash fish with just salt unless you want the blandest dinner possible

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>>9102004
>he thinks halibut, not sole, is the most boring fish

>>9102773
>not tilapia

It just tastes like fucking dirt, every time I go to a restaurant and see tilapia as a $15 entree I laugh and order some tendies and don't tip

>>9102777
guess i cant argue with trips

>>9102004
Remove it from the package, then hide it in the ventilation system at your workplace.

>>9102021
*palletless

>>9102788
Dubs says you have to OP!

>>9102004
Sear it on some oak planks or sumtin. It's my favorite fish because it's so flaky.

>>9102004
Take it to a museum, or pay for some avocation classes at a local community college.

>>9102004
Fry in a pan then add some cream and a small line of tomato paste, add a table spoon of flour to make the sauce last and add some spices of your choice.

>eating garbage fish
you realize those things literally just shit at the bottom eating garbage and shit, right? don't eat that

>>9102004
in a pan brown a bunch of onions, add some garlic ginger and chilies, add some stock, vinegar, black pepper, cook but leave the onons with some texture, thicked the sauce up a bit with some slurrey

bread the fish with some curry powder corn starch and flour, fry the fish

when the fih is fried addd it into the sauce to absorb a bit of the flavour

>>9102004
grind it and make a fishburger.

bread it.

steam it with spinach and some gorgonzola, serve on pasta

lipeäkala

I cook my tilapia in a little bit of olive oil and add orange marmalade and siracha

more like haliass

>>9102004
fish tacos

>>9105383
I know right? These savages aren't sophisticated like you and I. Just sprinkle some of that spicy Evian and wala!

>>9102021
>>9102434
hide the mayo before he turns it into a salad

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I cooked this one the other day and it was good

4 mild, flaky white fish fillets
1 1/2 cups hot water
1/4 cup tomato paste
1/2 tsp paprika
1/2 tsp sugar or 1 tsp honey
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
Salt and pepper
2 large roasted red bell peppers, peeled and sliced
2 handfuls fresh cilantro or parsley
12 whole garlic cloves

Rinse your fish fillets with cool water and pat dry. In a small bowl or 2-cup measuring cup, whisk together hot water, tomato paste, paprika, sugar or honey, cayenne and 3/4 tsp salt (if you're watching your salt intake you can cut it to 1/2 tsp).

In a large saute pan, spread out the cilantro or parsley, roasted bell pepper slices, and garlic cloves to make an even "bed" for the fish fillets.

Place the fish fillets on top of the bed of herbs Sprinkle lightly with salt and pepper, and red pepper flakes.

Pour the seasoned tomato paste liquid over the top of the fillets, coating each fillet with sauce. Turn on heat and bring the sauce to a medium simmer.

Reduce heat to medium low, cover the saute pan, venting slightly, and let the fish simmer for about 15 minutes, basting every 3-4 minutes with sauce, till the fish is opaque and flaky.

Remove the lid from the pan and turn up the heat to a higher simmer. Let the sauce simmer and reduce for about 5-7 more minutes, continuing to baste the fillets, till the sauce thickens a bit and the largest garlic cloves are soft.

Serve fillets topped with sauce, garlic cloves and sliced peppers.