What's good even though it's fishy?
I made this very easy mahi-mahi recipe, and it was pretty good. I served it with brown rice and red chard with garilc and raisins:
In retrospect, the teriyaki/sweetness of the fish (I also poured some of the au jus over the rice) was a bit of an odd combo with the somewhat bitter greens, but whatever.
If you make the recipe, I suggest making the marinade in a medium pot; that way, toward the end of the recipe, you can start cooking the extra marinade down for the glaze while the fish is still cooking in the pan.