I've recently become a fan of the extreme simplicity of microwaving fish, even when the underlying recipe is a "traditional" one. (The downside is I'm embarrassed to share recipes lest others realize how trivial my preparation was!)
I realize that heat can be applied many different ways. With fish, specifically, what are the tradeoffs? I know that grilling can char the outer flesh in a tasty way that microwaving won't. What else should I consider?