Go to decent sushi restaurant in your area. Request a sampler platter. Try.

>>3016620
are you sure trying raw fish first would be the best choice in this case?

or, if want cook-get:
this is probably the simplest, quickest thing you can do. also very healthy and tastes great.
luck to you.
(additional: pouring butter over fish is unnecessary if you keep pan well oiled/sprayed/buttered so that fish and seasoning won't stick to it.)

>>3016629
oh. and 'blackened seasoning' is something you can buy as is.
it just comes in little palm/spice/salt-shaker sized containers like img

>>3016634
>>3016629
thaaank you, I appreciate it

>>3016643
no sweat.
pulled this recipe off the net, but what i do is even simpler, kinda.
get: frying pan, PAM cooking spray, blackened seasoning, a few tilapia filets (you can get them cheap in small bulk plastic packages in/near the frozen foods section, i think. just look around)
1. spray bottom of pan
2. no need to wash; place fish directly into pan. shake on enough seasoning to cover them; (don't pat anything.) let them fry for a few minutes.
3. flip fish over in pan, sprinkle over them enough seasoning to cover this side, now. once the seasoning's cooked into the fish (won't look like powder, it'll look like a moist layer of brown) take a fork or something and check the inside of the fish to see if it's a solid white color, not at all transparent-filmy. this means it's done. total frying time should just be a handful of minutes.
4. scoop em' onto your plate, leaving the side that's currently facing up up, because some of the spices'll have come off the other side.
yep. done

>>3016656
also your stove should be on medium-high (set burner to 6 or 7 out of 10)

>>3016662
Medium high? For blackening? Huh? I've always done it in a cast iron on "hot as fuck" heat. Then again, I typically use red fish or grouper which is more dense than tilapia. Tilapia, to me, is pretty boring.

>>3016627
Not all sushi is raw, chief. Unagi (eel), has always in my experience, been cooked. Tempuras are deep fried. Yadda yadda. Just ask questions if you want to try sushi. Not everyone is a snob about it.

My suggestion; start out with something that at least resembles food you've had. New England clam chowder, you've probably had a cream based soup in your life, no? Well, it's a cream based soup w/ briny flavor that you get from a lot of shellfish. Another suggestion would be shrimp cocktail. Easy as hell to make, and if you don't like the shrimp just add more horseraddish to the cocktail sauce. If you live near the great lakes try a fish fry. There are typically walleye, lake perch, blue gill, cod and pollack fish fries all over around the lakes. Imo, MN, WI and MI are the best.

keep away from it is my suggestion. i ate tuna as a child 30 years ago, nothing that swims finds its way into my digestion tract. remember the oil spill? most of the commercial sea food is tainted. that shit is very particular with handling restrictions too. i dont eat anything that can swim or fly.