I make lots of fish at home.
Most commonly I utilize frozen fillets of either tilapia or mahi mahi. Tilapia for meuniere and the Mahi Mahi just gets seared in olive oil, sea salt, and some lemon juice.
I also recently acquired a deep fryer, so now I do Nashville-style "hot fish" once in awhile, whiting dipped in hot sauce-laced egg mixture and then dredged in cornmeal, deep fried. This makes unbelievable Po Boys.
I've also tried the Le Bernadin "barely cooked" method for salmon, in which it is cooked at a very low temperature until it IS done but it looks raw. It produced a very flavorful fish and I've been eating a fair amount of this. I like to serve braised lentils or gigantes beans with it.
Roasting whole fish is a blast too, especially because my local asian Lotte market is often packed to the rafters with fresh Tilapia, snapper, and other suitable fish. They almost always provide a "twisted with rigor" level of freshness too, which I can't seem to find at most supermarkets. For a whole fish, I prefer a sugatayaki-style preparation best.
I enjoy canned/jarred seafood as well. For whatever reason I'm a big fan of old-school pickled herring (NOT the kind in cream...yuck). I also like canned salmon for curried bermuda salmon cakes (brunch!!) or sardines/mackerel for snacking.
Oh, and if you want to count eel as fish (which works, biologically), I like to make homemade una-don. I almost always use frozen unagi, which is the easy way out, but it's a quick tasty meal on a weeknight with some pickled daikon and a bowl of osuimono.
