Honestly, the best way to do fish is convection. If you have a flavorwave, it's easy perfection. Basically a halogen heat lamp with a fan to move the hot air around the food.



If you have a convection stove or microwave. That would work. After that, pan sear, then regular oven last.
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I disagree.
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I'm sure you've been wrong before.
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Looks like Creole seasoning and pan sear, I'll have to pick some up.
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I'd put sous vide up any time, anywhere, but I wasn't suggesting some special tool like your Flavorizer that most people don't have.

In any case, for fish like tilapia, convection and baking are pretty much the same thing. Convection doesn't give you any noticeable difference with something as thin as tilapia fillets.

En papillote (steamed in a parchment packet) is delicious, too, with some aromatics in the pouch.
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You like spicy? You could get s blackening spice.
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I saw that when I picked up shrimp and crab boil the other day, that could be an option.
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Blackened tilapia can be really good. It'll smoke the shit out of your house though. Open the windows, or better yet, put cast iron on the grill and do it outside.
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1. It's a flavor wave.
2. It's no more a 'special tool' than a steamer or a hot plate.
3. They sell off-brand models new as cheap as $40 at Aldis.
3. I have convection in my microwave and stove as well, the Flavorwave is just the one I've had the longest and the easiest to maintain/clean.
4. The convection action gives you a crisper surface than am oven, without all the attention and danger of burning/drying on the stovetop.
5. Sous vide is fine for a delicate fish with delicate flavors, lemon pepper and the like. You would get similar results in a steamer. But cajun you want a crisped surface you can't get in sous vide, unless you finish with a pan sear.
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This got me wondering, what is the difference between Creole seasoning and shrimp and crab boil? Intensity or is it completely apples and oranges.
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Just because you can buy it, even at Aldi's, doesn't make it less of a specialized piece of equipment. By that argument, I could say you can get sous vide for $100 on Amazon.

There's a good lot of solid cooks here, and you're the only one that got the As Seen On TV Flavorwave.

An oven or a range or a grill isn't specialized. A countertop convection halogen-powered oven is unusual.

To say that "the best" way to prepare fish is a subjective statement, no need to get your diapers bunched because someone disagrees. It also totally lumps all kinds of "fish" into one pile and doesn't consider different applications for different types of fish.
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No subjectiveness here, you're wrong about sous vide.

Sous vide is good for all kinds of fish, delicate or otherwise, and you'd rarely do anything sous vide without finishing in a pan. And your flavoring can be done similarly, it's not restricted to "lemon pepper and the like."
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My God you can be a prick sometimes.

Sous vide, pan sear. Listen to the CP master, folks.
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Likewise.



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Well, this pissing match isn't helping much, off to youtube.
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