I probably shouldn't vote until I find out exactly what seared means.

I fry most often as it's the easiest way to achieve the crunch I so enjoy but there are two ways to fry. One is battered and deep fried. I never do that. I do (You need to Login or Register to view media files and links) most often. Could that be considered seared? What's seared?

Poached has always made me feel really, reeeeeallllly old since chewing is not required but poor man's lobster is good enough to be an every other trip thing and is the next best when I run out of crunch fixens. There is no excuse for overcooking when you poach.

Baked, again there's baked in foil and what, air baked? Both tend to be cumbersome which requires a group trip. The last trout I prepared was in 2003 - my first air baked trout and it was good. The fish part was preferable to foil baked but I missed the cavity rice. I'll do (You need to Login or Register to view media files and links) if it's raining and my tarp is positioned wrong. I tend to intentionally over cook that recipe a bit to regain some of the fish layered texture in the mush.

Grilled requires equipment I've never taken, I think.... BW/Q Sushi IMO would require an emergency of some sort or perhaps a shower and different wardrobe.

Planked has always sounded interesting to me, especially for trout IMO. That would take some doing though too. Again I should ask, what is seared?

Hey, check out this (You need to Login or Register to view media files and links) website!

"other" = on a stick over a fire;  occasionally do baked in foil.

db,

Seared means to brown/scorch over very high heat. Not quite Blackened Cajun hot, but pretty close.
It seals in the flavor and juices and prevents lean cuts of meat/poultry or fish from drying out.
 Oily fish or fatty meat and poultry you can fry with little or no oil in a non-stick pan and they'll be okay.

A lean piece of meat, like a pork loin chop/ non-marbled beef, you sear quickly on both sides and turn down heat, sometimes you would cover with a lid in on a fry pan, or in restaurants they'll put the seared fish/meat in a oven to finish cooking.

You see them doing with large cuts of meat like pot roast all the time on the cooking shows. By searing all 4 sides until caramelized, you lock in the juices and then you roast slowly in oven.
 IF you have thin enough fish fillets, a quick sear on both sides will cook the fish enough. The tricky part comes if the fillets are thick. Then you can end up with the fish appearing done, but when you bite in, you have that "sushi" experience
 The biggest mistake people make is trying to turn the fish/meat before its caramelized, or moving it around with your spatula. That's really important with fish, because until it's seared/caramelized evenly, it will break apart when you try to turn it.

Best thing to do, is give the skillet a little shake when you can see the edges of the fillet curl a little. If the fillet is seared evenly, it will slide easily in pan and it's ready to turn over.

My vote is for baked, as I like Lakers in foil anyway you want too make them.

Made fish (baked) tonight for dinner with a shrimp/cream of mushroom sauce poured over the top -YUM!

Basser

Searing fish still doesn't resonate in my brain so I watched 2 ehow vids, one on pan frying and the other on searing fish. They were essentially the same except for the pan - same guy too. I guess what I do most could sort-of be called searing but to me searing is what you do with red meat like steak and beef roast.

In any case, no matter how they are prepared, the fish we all eat in the BW/Q are fresh. Cook 'em however you want but that freshness is why my mouth is watering right now. I basically stopped eating fish anywhere else unless I KNOW it's fresh because when it's not, it's almost always a huge disappointment - much like venison that wasn't aged properly.