I like to cook fish under the broiler. Split it down the middle and clean it, so you are essentially left with a butterfly-shaped fillet. Leave the skin on, as it will keep the fillet together. Line a baking sheet with tin foil, then lightly spray with cooking spray or grease lightly with butter. Place the fish skin-down onto that. Since it's summertime, I like to use summery flavors with fish. So what I would do is place small pats of butter onto each side of the fillet, then place orange and lemon "rings" along with apple rings (slice the fruit crosswise, not in wedges) on top. If you have some canned or fresh pineapple or mango salsa, put some of that on, too. Don't be afraid to pile the fruit on - it will cook into the fish and keep it from getting dry. Broil and watch closely. The fish should be done in about the same amount of time as it takes for the fruit to brown. And then you can eat the fruit with the fish! It's tropical and yummy - I did this with whiting earlier in the week. As a variation, you can also take coconut cream (the stuff they sell in the grocery stores to make pina coladas with) and smear a small bit onto the fish before piling on the fruit.
