First thing I like to do is get as drunk as I can before even getting the fish out to cook. By then you really dont care who likes or doesnt like your fish. Usually, you would rather just reach for another Colorado Cool Aid instead of eat by then also......
If for some reason you stay sober enough to actually prepare the "fish". (assuming most of your company you dont like) you get out the freezer burned stuff and get rid of it right then and there. Save the good stuff for when you are *trading* it for something.
On a more serious note. I cooked for 10 years n a charter boat in Alaska. People would always ask me to have chicken or steaks on board. We would eat them at the end of the year, as no-one ever got them served to them.
#1 BLEED ALL FISH.
#2 Rinse well before cooking.
#3 Just say NO to ALuminum Foil!!!!!
#4 Just say No to MAYO. You aint fixing hamburgers!!!!!
#5 HALIBUT - fillet your fillet. Thats right. Cut that sucker right down the middle. NO THICKER THAN 3/4".
#6 SALMON/STEELIES (nates only of course) - Big ones, butterfly them. You cant get a fillet to cook even, I dont care if you are Martha Stewart and you didnt inside trade. Little ones, skin them.
#7 OLIVE OIL
#8 Any spices you like. I prefer cajun based stuff.
#9 Simmer up the oil/spices in sauce pan over low heat.
#10 Heat your Grill up HOT.
#11 Clean your grill grates with a scrubber and some of that no stick spray crap.
#12 SEAR that fish. Slap her down and dont touch it for about 3-5 minutes. LID DOWN.
#13 Open her up, flip it over 9(you will now have those nice grill lines like tham fancy restaruants have) Give it another 3-5 minutes (lid up now).
#14 Squirt a bit of LIME juice on there, pop a Colorado CoolAid and ENJOY!!!!
ANyone who doesnt like fish cooked that way will NEVER like fish.