If it won't, cook it more. Fish continues cooking if left in a hot pan or over hot liquid - so be sure to remove it promptly. Don't overcook it. Don't cook one with a shell that is already open. Don't bother with fussy sauces until you're more confident cooking the fish itself.
Salsa makes a great topping, as does any pedestrian honey-mustard concoction.
Lemon pepper is about all any whitefish needs. Strong and acidic flavors such as lemon, wine, vinegar, ginger, onions and garlic also minimize fishy tastes or smells. For fishy smells on your hands, rub them with lemon, vinegar or salt before washing with soap. To remove any lingering fish smells from plastic utensils after you store fish in them, soak them in a mixture of 1 teaspoon baking soda to 1 quart of water. Wash plastic in hot, soapy water, then rinse again in hot vinegar you have heated in the microwave.