It seems like when the weather gets warmer I prepare more fish.  It’s either because someone I know catches it or I get a craving for it.  One of the biggest hassles with fish is buying the freshest stuff, which isn’t a problem if...

 you catch it yourself.  These days you can get basically any fish you want because of flash freezing which isn’t bad but there is nothing like fresh off the boat.   For the most part fish comes already cleaned so the hard part is what to choose.  No matter if its shell fish or a filet it shouldn’t smell bad, it should smell like deep sea water.  Also the appearance should look fresh like firm flesh and vivid colors. 
What kind of fish you want is all preference but know that white fish is more mild on flavor than an oily fish like salmon. 

The juice (white wine and garlic) for fish and shell fish
1 cup white wine
1 cup chicken stock 
8 tbs butter
4 cloves minced garlic
Parsley

That’s it, basically you can use on any fish as a cooking liquid.  I use it when I cook in tin foil on the grill.