We serve with fresh French Bread. My favorite way to eat 'steak-like' fish fillets, such as tuna, swordfish, salmon, or shark. Cook in skillet on one side, about 7-8 minutes. Turn and cook 5-7 minutes. Once a skillet is cured do not wash it with soap and water, just wipe with a damp sponge.
Leftover fish makes a nice snack.
Or cook ahead and impress guests with thinly sliced blackened fish, an artichoke, and some cheeses, as a pre dinner snack. De-scale the salmon, fillet and cut into chunks. Pack into sterilized pint jars. Add water to correct level. Pressure can at 10 pounds for 1 hour and 40 minutes after control jiggles.