Here's an interesting recipe that my fishing partner showed me when I lived in Santa Barbara...we used it mostly on halibut, but we also used it for Calico Bass and lingcod...it was by far the best on halibut.

Put a chunk of fish on a cedar plank. A "chunk" is relative, of course...since California halibut are small, we used an entire loin.

Sprinkle it with fresh garlic, fresh ground pepper, lemon salt, and here's the important part; lots of fresh grated ginger.

We did the next parts outside, for obvious reasons.

On the Coleman stove, we heated up half a gallon of peanut oil until it was just starting to smoke, as hot as we could get it without it catching on fire...set the plank with fish on the ground out in the gravel on the driveway. Take the boiling oil, and slowly pour half of it on top of the fish...reapply all the spices, and slowly pour the other half of the oil on it.

Eat it asap.

Man, it was good.

Fish on...

Todd