For most fish I use the broiler. When I do use the cast iron I use a low flame and the bare minimum of oil and slow cook it.

FWIW I've also cooked white fish in the steam basket of my rice cooker.

Hush


Nothing worse than bpa liners in aluminum cans.

This. Fish stink stays outside and not in the house for days.

Canola oil and Shore Lunch original batter with an egg wash to hold it. Same method at my Northern WI place but fresher fish - "kill it to skillet"

Just did a parmesan bluegill thing in the oven last week, Found the recipe on line. It was very good but takes 25 minutes of cook time versus a couple of minutes in a cast iron skillet.

Damn, I am ready for ice out and some Gill and Crappie chasing.

We've all had a workmate that microwaves some fish and stinks the place up!

Food smells, yes, I always cook swordfish on the Weber. It takes a lot of heat and time to cook through. Very dense.

In Rarotonga the big game fishing boats come in with swordfish and tuna, and no one to eat it so they give it to a couple of seafood places. I bought half a supermarket bag of it for $10. Fish that had been caught earlier that day.

Do it outside.