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Originally Posted by PinkieLee
I have been wanting to start cooking some fish. Problem is, D won't eat it if it smells or tastes "fishy".... so convincing her to try a new receipe is gonna be kind of hard. Is there a particular fish that you like best or a way that you prefer to cook it?!
I was at HEB on Sunday, and I found some tortilla crusted tilapia that I'm gonna bake in the oven. Just in case, I bought some shrimp, that I'm gonna boil... and just do the peel & eat. Then make a spinach salad with avacado, mushroom & tomato.
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I hate "fishy" fish too!!! ...actually i'm a bit fussy full stop, i like what i like when i like it and its inadvisable to tell me different 
I prefer my fish to be firm in texture, it can be flaky but must be flaky and firm. It took me a long time to find an assortment of fishes I liked.
I quite like: tilapia, sea bass, haddock, halibut, monk fish, sole, swordfish.
When I want a breaded fillet, I use panko - it is really light (perfect for fish) and it is only 3 WW points. Alternately I will sometimes season and then dredge the fillets in a whole wheat flour and cook them stove top with a very little oil or butter, adding a little stock and whatever flavors I want.
I had the most amazing escolar at a restaurant in Chicago last year, it was so mild and firm but flaky and flavorful enough that it needed nothing more than a little lemon and salt/pepper.
with tilapia I'll often do a rub of olive oil, garlic, red pepper flakes, salt/pepper, add some sliced avocado on top and bake or grill it in a foil packet. OR another favorite recipe is to bake/grill the tilapia filets and then top it with a mango salsa.
halibut - baked very simply in a foil packet with a tiny bit of olive oil, salt/pepper and lemon.
sea bass is so mild and versatile, its one of my favorites and a dish I'm most likely to order when out at a restaurant - i like it with asian flavors especially...a soy sauce, garlic, ginger, chilli and scallion marinade.
the nice thing about mild fish is that they take on the flavor of whatever marinade, rub or sauce you've made.
I also LOVE LOVE LOVE fish carpaccio, which is raw fish sliced paper thin (think thinner than the salmon for lox) - capaccio requires soooo little flavor on top - a squeeze of lemon always and some sliced peaches or capers and olive oil.
I'm also a big fan of muscles. (though I didn't realize I was until about 5years ago). Muscles are so easy to cook and the broth really determines the flavor.
I love all shellfish (so long as it doesn't arrive in its exoskeleton.)
I like to lightly saute pre-cooked/tails on jumbo shrimp in a pan with a touch of olive oil, garlic, red pepper flakes and scallions - so that it is warmed through and serve it over a small amount of angel hair pasta, or orzo rice, or quinoa.