We eat alot of fish. My wife has many good recipes but we love to grill it mostly. Medium heat bed of charcoal, marinate the fish fillets for about an hour (usually salmon, halibut, snapper, or seabass) in Paul Newmans Italian dressing and then put it directly on the grill for about 3 to 5 minutes a side. Turn it carefully and only once as the fish will break apart if you're not careful. It turns out very good. Works very well with skewered shrimp also.
Trout we usually cook as a Trout Almandine. Works well with rainbows, browns or brookies, but also with the sea going trout like specs.
Since Katrina displaced us we haven't had many oysters, but I learned to like them on the half-shell. Barbqued are really good too. I have had some great flash fried oysters in Florida before but wasn't crazy about the way they fried them in Mississippi. the breading was as heavy as the people.