Trying to start cooking alot more seafood, looking for a good marinade for frying up some fish. *such as red snapper, bee liner, Ling, King Mackerel (deep sea fishing. Any ideas?

For Ahi Tuna I wrap the fish in some paper towel for a while to get the excess moisture out then coat it with some dry cajun rub then sear it so it's just cooked around the edges. Serve with a sauce of Lite Soy sauce, Lemon Juice, chives & some Siracha or other hot sauce.

For Salmon, I like to cook it with a piece of Rosemary stuck thru it. Use a thick BBQ skewer to make a little tunnel thru the fish 1st then take a long, thick piece of Rosemary and draw it thru. Cut off the ends. You can do this more than once if you have a long piece of fish. Season the fish on top with a dry rub or some garlic salt. The Rosemary flavor disperses thru the fish and the Rosemary skewer tastes yummy with all of that Omega Salmon oil on it.

Fish is best if u BBQ with the skin on then u can easily side it off with a Spatula after it cooks.

My friend, Mark the Fish guy who sells fish to restaurants & the Farmer's Markets advises to cook just till it starts to flake, most people overcook fish.

I like white wine with rosemary

nuke it a minute or so to bring out the rosemary flavor

The best marinade to me for fish is a bit of lemon, rice wine vinegar, and a touch of honey. I'd say a tablespoon each of lemon and vinegar and a few drops of honey.... for about two filets. Whisk it all up, broil it, and toss on the herbs right after it comes out. Yummers!

A cook gave me this simple way of cooking salmon, but I have tried it with tilepia also and it is great.
Sprinkle worchestershire sauce over the fish and let set for 5-10 minutes. Sprinkle old bay seasonings over it and broil it skin side down until it flakes.

Teriyaki Miso is always a big hit here in the islands...You ever hear of that?

For redfish or smapper use blackening spices in smoking hot butter.

For light fish like flounder or bass, broiling the fish covered with thin slices of lemon or orange works great. A little butter on top adds a lot of flavor. A little lemon pepper adds a little jazz also.

If you really want the ultimate marinated fish, make ceviche.

Peruvian Seviche (Metalwing note: "I don't know why it's spelled this way"

The Peruvian cook cleans the fish and lets it soak in salt water for 10 minutes and then removes it and pats it dry.

1 lb fish fillets of corbina, red snapper, or any good quality whitefish
juice of three lemons
juice of three sour oranges or limes
one medium onion, thinly sliced
salt and pepper to taste
a pinch of cayenne pepper
1 clove of garlic, minced
1 hot pepper, chopped fine
2 tablespoons chopped parsley
2 tablespoons chopped cilantro (coriander)

Cut fish into pieces and place on a platter. Place the thinly sliced onions on the fish. Then add the remaining ingredients, covering with the juices. Place in refrigerator for at least 4 hours before serving. Serve on bed of lettuce and garnish with cold sweet potato or corn-on-the-cob.