P. have for years used a lot of the techniques and recipes mentioned for fish and they're wonderful. I will add, that I like high heat and short roast times for cooking my fish. I try to adhere to the 10 min. rule for every inch. I usually end up with a fish that is seared on the outside and moist on the inside. For lower temps., I use a cedar plank in the oven and love that cooking style.
In the last 8 years since marrying an Italian and becoming friends with a group of West Indians at church, my fish uses have changed considerably. West Indian stew fish with tomatoes and aromatic veggies and serve with rice, my little guys love it. They also use salted cod to make fritters which once learned, though a bit labor intensive are great snacks and appetizer, they freeze well and warm up in the oven with excellent results.
My mother-in-law has shown me how to incorporate fish into a lot of traditional dishes.
Pasta Sauce: Add one or two raw cod filets to your favorite jar or homemade sauce, cook till meat starts to fall apart and break-up and serve over pasta. You can also add canned tuna to sauce and other raw seafood, just don't overcook. I've used sauce to make a quick lasagna, Italian do not mix cheese and seafood, so I use roasted veggies in alternate layers.
Quick bean soups: 2 cans of cannelloni beans or any white beans rinsed, sautéed aromatic veggies, 3 to 4 cups of veggie or chicken broth, blend with hand blender once heated add left-over fish in small chunks at the end.
Frittata: At the end of each week I take all my left over veggies (onions, carrots, peppers, potatoes, parsnips, turnips, rutabaga, etc., cut to uniform size toss with olive oil, herbs, salt and pepper) and roast 30 min. or less in 400 degrees oven. I usually serve with salmon that I put in the oven and roast for 20 to 15 mins of veggie cook time. Next morning I add left over oven roasted veggies and fish, to 6 eggs whipped with 1/2 c of half and half, salt and pepper in large skillet. I usually finish my frittatas off in a 400 degree oven for 10 minutes. Just enough time to make toast or english muffins.
Stove Top Skillet Dish: Dice eggplant, squash, or potatoes and sauté in olive oil with onions, garlic and pepper till all ingredients are tender. For potatoes you can add a little water and cover to steam tender. Add a can of dice tomatoes with juice (15 oz), add a dash of sugar, salt, pepper and herbs (oregano, thyme or basil) to taste. Add 2 small fillets cut into chunks, I use tilapia, perch, trout or cod and cook covered for about 10 minutes more at a slow simmer.