Many of my classes featured salmon or white fish fillets with a Creamy Lime Topping. This was cooked on Low-Mix combination at 375 degrees and was always a favorite. For just the two of us, I often sauté my fresh fish fillets in a small skillet with a small amount of olive oil or butter. Then just before serving, add the sauce. I keep extras in the refrigerator as it will store for 2 to 3 weeks in a covered container. The sauce: 1/2 cup mayonnaise, 1/2 teaspoon garlic salt, 1/2 teaspoon grated lime peel and 1 tablespoon fresh lime juice. Mix together in small dish or jar. For special occasions, add chopped avocado to fish before adding sauce. Also, keep toasted bread crumbs handy to sprinkle over the sauce just before serving. (1/2 cup panko bread crumbs and 1 teaspoon oil or butter can be microwaved 45 to 60 seconds, stirring or shaking once or twice, until lightly toasted.)