Cooking fish can be as easy or as complicated as you want it to be. There are a myriad of ways to cook the catch, from grilling and frying, to poaching or smoking. Alaska fish have even been cooked, wrapped in foil, in dishwashers or on the exhaust manifolds of internal combustion engines. Fatty fish, such as salmon, are prime candidates for smoking. Leaner fish, such as halibut, is harder to smoke, but the results are delightful.
Sauces also help liven up a meal.
Salmon is particularly good with a salsa. Add a little chopped citrus fruit to the salsa for extra zing. Both halibut and salmon benefit from a judicious application of dill butter, which can be made by combining a quarter pound of butter with a couple of teaspoons of dill, a dash of lemon juice and whatever spices you prefer. Fish can be substituted for fowl in any recipe. Experiment, life is short.