depends very much on the fish
first off, don’t keep it long or its going to get funky–i tend to cook it the day i buy it. likewise for leftovers–don’t plan on having any.
second off, be sure you are thorough with de-boning. Mahi is pretty easy whereas something like a smaller, striped sea bass can be like performing surgery. biting into little bones can be very aggravating
third, you might want to bread and fry in more butter than oil. you may not get enough pan time though w/o burning the breading, so consider finishing it off in the oven (this of course, depends on your recipe)
fourth, if grilling, consider getting one of those cage things. fish can fall apart on a grill much easier than you would expect and then you will have a big mess to deal with later. or at least put a pan under it or something. just be prepared for collapse.
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