There is always my Gram's fish head soup. A great chowder that incorporates any kind of fish, but traditionally starts off with pike as the base. Matter of fact, that was last night's dinner.
in summer a fillet of any white fleshed fish, wrapped in prosciutto, cooked on low in a BBQ for 10 minutes. Then you take a slice of Havarti, asiago, swiss, jack, etc..., melt it on top then serve on a lightly toasted bun, with a light spread of mayo or..., with a topping of sauteed onions and red peppers.