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I cooked a fresh salmon filet for dinner last night in a cast iron skillet and served it over fresh sautéed broccoli. I serve salmon at home at least once a week. When my children were younger I served tilapia on Tuesdays, and made it a fish taco night. They would customize their fish tacos with cheese and lots of different hot sauces.
Every now and then our local gourmet butcher has sushi grade ahi tuna on sale (still expensive but manageable). We pan sear it about 5 seconds a side and have at it. It’s gone within moments.
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