Fish fillet or steak
Fat of choice (olive oil, sesame oil, etc)
Acid of choice (lemon juice, soy sauce, etc.)
Fresh herbs of choice
Optional: chilies of choice
Heat fat in skillet. Add fish and top with acid. Toss in fresh herbs and chilies if using. Cover and cook over low heat. Depending on the thickness of the fish it will cook in 3-10 minutes.
(The theory behind this is that proteins in the fish cook while the fat does not, so that the fish comes out wonderfully flaky and tender.)
from NY Times reader recipes.