jmcquown wrote:
>
> Tilapia or catfish fillets, definitely. It's mild tasting, flakey and tends
> to take well to olive oil or butter and dried spices. Doesn't take long at
> all to broil, pan-fry or grill and is very mild tasting.

True.
>
> Sole is wonderful but is delicate; hard to turn without falling apart. Very
> nice taste, though.
>
True.

> Salmon and halibut are more 'heavy' tasting; oily and more "fishy" tasting.
> A key to those are to soak the fillets in water for about 30 minutes with
> lemon slices before you cook them to leach out the oil.
>
False on all counts. Salmon tastes like salmon. Soaking it in lemon
water would simply make it taste like watery, lemon-tinged salmon.
Halibut is never oily and 'fishy'. Maybe you got some old, near rotten
fish and confused that with oiliness. -aem