graham wrote:
> On another tack, why do restaurants always serve a lemon segment with
> fish? I never touch it, preferring to taste the fish as it is.

Same with me although I will squeeze lemon on before cooking.
My favorite way with most fish:
- a small filet or two of most any fish
- set skin side down on a foil lined sheet pan
- spread a bit of mayo (it melts so all you get is a glaze)
- add plenty of minced onion
- squeeze of lemon on top

Place underneath a broiler until the onions brown.

Simple and delicious.