ETA: I don’t know why the initial post did not appear in the usual format so am repeating it:
I get free fish fillets weekly, in exchange for distributing the shares for a community-supported fishery. Species varies, but it’s always super-fresh. Both for health considerations and to avoid the lingering odors of frying (or even sauteeing), I generally bake it. A pound gives me three portions. Usually, I bake it on a bed of brown rice cooked in vegetable or mushroom broth. Sometimes (less healthy), I mix storebought seafood stuffing or seafood salad into the cooked rice. I lay the fillets atop the rice. Then I cover the fish with either a drizzle of a creamy salad dressing, e.g. creamy dill, or ranch, or with raw shredded vegetables that have been tossed in soy or teriyaki sauce. One time I just used coleslaw. Bake at 350/375F for 20-30 minutes depending on thickness.
I am partial to marinating cucumber slices in white or rice vinegar, along with onion, garlic powder, herbed pepper, bell pepper, and sometimes melon chunks. I use Splenda to sweeten. Even without salt, enough water is exuded by the vegetables to adequately dilute the vinegar, once the salad has chilled for at least half a day. It keeps for weeks in the fridge.