Leftover turkey can be frozen for future meals. Fish is lower in fat than red meats, and like poultry you may want to eat it more frequently. Fresh fish, of course, is most flavorful. When preparing frozen fish, thaw just before use. Cook it quickly and don't overcook it.
Fish is done when it flakes when lifted with a fork.
Ten minutes in the broiler may be enough for many fillets. Overcooking will result in a tough, dry, tasteless product. The seasoning or sauce for fish may be the key to increasing its acceptability. A cup of low-fat yogurt and 1 teaspoon of dill weed can be spooned over white fish after cooking. Place it under the broiler until the sauce bubbles, and then serve it promptly with a twist of lemon.