Cheryl wrote:
>
> I finally had some of this for dinner last night. They were bought
> frozen in vacuum sealed packaging, 1 serving per bag. I don't make fish
> often but should add some to my diet, so how would you prepare this
> delicate fish? Cooked, it is very flaky and tasting it cooked without
> any seasoning it is sweet like my favorite crab, snow crab. I did mine
> breaded and fried and based on the sweet taste, that wasn't the way to
> do it. It got muddled and I didn't enjoy the flavor as much as the tiny
> piece I cooked up to see what it tasted like. Maybe baked, just plain?
> Maybe a butter dip? Tartar sauce? Would like ideas! TIA!

For a mild fish like this, go easy on it. Breading is overkill.
I've used this method for striped bass and several other species.
Except for tuna and salmon, this is how I always cook small fish
and never any regrets.

- take a fillet and with skin side down
- spread about 1 tsp or less mayo on it.
(note: this small amount will melt immediately.
It's not gobbed on. It just looks like a glaze.)
- sprinkle with finely minced onions
- squeeze a bit of lemon juice over it

Put under broiler just until flesh turns white and the
onions start to brown. Only a couple of minutes depending
on the size of the fillet. Small fillets are better.

Do try it sometime. I'll bet you'll like it.