normaly just BBQ and maybe a squeze of lemon 

Question---why go to all the trouble and expense catching top table fish and then go smothering its gentle flavours in herbs and spices?They are a good addition for garbage foods to make them more agreeable to eat but certainly not for good food.Have had people marinade rump steak!!its usually tender and has great taste and texture to start with.
All my fish are either done in a pan in butter or deep fried in a beer batter

Half the time I just ice it up and eat it as soon as possible. Fresh herring or salmon sashimi is magic.

Other than that, its noramally breadcrumbs and fried in a little olive oil or butter (breakfast) or just with a little garlic in the pan or on the BBQ.

Having said that, one of my favourite ways to have snapper is with an asian style sauce that I make, score the sides of the snapper and deep fry the snapper whole til crispy (6-10 minuts depending on the size). drizzle the sauce over it and serve with rice - delish.

i agree y spoil a fish with batter herbs n spices etc just a waste .... unless its a crap fish like wrasse , mullet or something like that . im a straight on the barbie man or in the pan

I grow my own herbs with moderate success and I love to use them in everything I cook. For my mind, Dill is a great additive to fish dishes. Just the same as Rosemary and Fennel complement a lot of meat dishes. Lemon is a must of course for all fish dishes.

A slab of fresh Tailor gets the Lemon and Pepper treatment cooked quite plainly with skin on and a topping of chopped Dill. Often I will make a butter "gravy" comprising melted butter, salt and pepper, chopped Dill and some Lemon. I smoke Herring very frequently as their flesh is ideal for this and the flavours can be awesome.

I also like to try oriental style (steaming and baking). This involves lots of tasty additives like Garlic and Chilli Coriander etc.

I guess they key is to make sure the additives complement or bring out the taste of the fish itself and not be overpowering to the extent that you lose the natural flavour of the fish. This can however be useful if you are cooking shit fish LOL.

I do mine in rice flour with a little bit of lemon and pepper and salt added to the mix.  Just enough to taste it but not alter the general fish's taste.

why fool around with duie,reds, baldies,coral trout etc,keep it simple enjoy the taste lightly fried

Depends on the fish, but most of the time if it is fresh caught and bled, it's sashimi.

Next choice would be steamed with some sesame oil, soy sauce, slice of ginger in the belly, on a bed of spring onions, garnished with tofu, a preserved lime or dried lime peel, some sliced preserved,salted veges and tomatoes cut into wedges.

must admit , i recently went to town on a wine and cream sauce for a dhui fillet. completely over powered the taste. would have gone good on chicken.

Slow fry in butter with salt and pepper. i concede it is the only way

Touch of lemon pepper in the flour mix on the bbq in butter, can't beat it. The missus does an asian style soy chilli mix for nannygai but it's more on the fresh greens lightly stir fried with egg noodles... again can't beat it and doesn't over power the taste IMO

Same here flour with salt and pepper then a few drops of lemon perfect. Skippy fillets are perfect for thai green curry. Fresh parsly with fried fish is also quite nice

of cobbler last night.. superb just gently pan fry in butter with a dash of you guess it lemon and pepper. Mind you that beer batter ain't bad carnarvonite.

I used to be a 5 star chef working in some very high end joints.    One of my last gigs before I opened my body piercing shop was at the Hyatt in Perth.     So I have a little bit of kitchen experience.     If you like a certain flavour than your fish can be a beautiful addition to a great curry or stirfry.     I agree that served fresh with salt and pepper is a wonderful way to eat fish and I believe that sashimi is even better just dipped in soy and wasabi.      I bought a side of emperor for Xmas and stirfried some of it xmas eve with lotsa chilli and garlic and some soy.    Then I pan fried tha rest on xmas day with salt and pepper.    

Ultimately yer doing better than me if yer eating fish tonight haha.

Catch ya on tha flip side

Peace

i think a bit of lemon pepper wont harm the taste but some of the other stuff that gets used would, it all comes down to personal taste . i for one like to just lightly flour my fish and cook in butter to get the natural good taste of the fish i eat

One thing that I don't like is fish that is covered in breadcrumbs.Worked as a butcher years back and yesterdays tray of steak got covered in breadcrumbs to become snitzel so always suspicious of it now.