As a volunteer with a community-supported fishery, I get a pound of free fillets every week. I don't know what variety of local (New England) fish it will be until the last minute. Last week was pollock, which I baked on a bed of cooked rice mixed with seafood stuffing, the fillets covered with shredded vegetables in teriyaki sauce. That's my default prep, and I get 3 meals per pound. Then I thawed a pound of haddock that was in the freezer for a month and baked it differently. So after 6 consecutive fish dinners, what do I bring home yesty but *another* pound of haddock. I cannot bear to bake more fish.
I am not expert in the texture of these medium-sized white fishes. Can I saute or shallow-fry haddock fillets, or do they fall apart too easily? Or am I better off broiling or steaming it?