Since the only fish I eat is canned tuna, when I fix "real fish" for Richie, I have no idea what the fish tastes like so am at rather a loss for the proper seasonings.
In the past, he has happily eaten: well peppered, sautéed in olive oil with the skillet deglazed with lime juice.
But a conversation with the butcher at our local supermarket gave me a new idea. It was swordfish and the guy and I were joking around while I looked at the fish package. I said, "It looks more delicate than other, darker fish." This was so, he said. Thinking aloud, I asked - "So, whatya think about sesame oil ... and deglazing the skillet with white balsamic vinegar?"
He grinned and said, "What time is dinner?"
I tried it and Richie said it was delicious (quite possibly because I cooked dinner that night.)
Tonight I tried it with salmon and Richie and "Raffish" both liked it.
Apparently using sesame oil gives the fish a "deeper" flavor and the white balsamic adds a touch of sweetness. Probably because it is sweeter than the usual balsamic.
My tasting board has agreed, so go for it!
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