In this easy and light Spanish seafood stew, chorizo, fennel seeds and a pinch of saffron turn a simple chicken stock into an intensely flavored broth in just 15 minutes. Slideshow: More Seafood Recipes
Rinse the fish and pat dry – set aside In a medium size bowl mix the chili powder, brown sugar and the salt and pepper. Rub the mixture into the fish – on all sides. Heat the oil in a large skillet. Saute the fish until it flakes easily
Asian Style Hake with Sweet Chilli, Scallion, Coriander and Lime Butter Sauce. Note: This link doesn't lead to the recipe but I'm sure if you make the sauce to taste and cook the fish until it flakes apart, it should come out wonderfully.