We do ours either coated with a heap of Morrocan spice and then pan fried on fairly high heat til crispy on the outside and still a bit pink in the middle. Mmmm those crunchy bits are SO good or else cook the same with just salt and pepper and then make a sauce of light soy sauce, grated ginger(lots!) and some brown sugar. Boil it up and drizzle over fish and we serve with steamed greens. Mmm.