So I am of the opinion that it is physically impossible to prepare fish poorly as long as you use copious amounts of fluids. When I think of the various bad pieces of fishes I’ve consumed thus far in my life, they’re usually not tasty because of being entirely too dry. Of course, I’m sure you need to use specific fluids as opposed to random ones. Tuna soaked in milk and PBR would be far more vomitous then any dried out fishes I can think of. In any case, my recent preference for creating moist fishes involves fruit, magical and juicy fruit.
So I had this piece of salmon, and figured it demanded mangos. So I hacked up a mango and dumped it on top of said salmon. Joining it were pieces of tomato, onion, and cilantro, pepper sprinkled on top, and a hefty dose of lime squeezed on for good measure. It cooked in the oven at 350 until the salmon was appropriately flakey (18 minutes was probably right), and then dumped onto a plate with some rice.
It was extrordinarily tasty. Fish + fruit = Joy!