A few suggestions:

You could do these with flounder, talapia, or any other light-colored fish. The light flesh makes it sort of like the "chicken" of the fish world.

Sprinkle a little kosher salt, fresh black pepper and paprika on each side of the fish. Sear it in on both sides a skillet on medium heat with a little low-fat cooking spray in it to keep from sticking. Add the juice of one lime and tequila to cover. It should take about 5 minutes for the fish to cook through.

Sprinkle a little kosher salt, fresh black pepper and tarragon on each side of the fish. Sear it in on both sides a skillet on medium heat with a little low-fat cooking spray in it to keep from sticking. Add the juice of one lemon and a little white wine to cover. It should take about 5 minutes for the fish to cook through.

Sprinkle a little kosher salt, fresh black pepper and cilantro on each side of the fish. Sear it in on both sides a skillet on medium heat with a little low-fat cooking spray in it to keep from sticking. Slice a fresh tomato, preferably a roma tomato, and place a few slices on top of the fish. Turn, so the slices are on the bottom, then put a few more slices on the new top and turn again, to lightly cook the tomato. You could also throw some fresh garlic in the pan toward the end and let it brown lightly. If you wanted a little sauce, you could squeeze some of the juice out of the tomato and reserve it, then throw it in after you remove the fish, with the garlic.

More later...