Interesting recipe for fish past prime

No, not rotten, I mean that's been in the freezer awhile and is a bit strong.

I invented it and tried it on some year old yellow perch fillets this past week. Pretty good and it covered up the strong taste admirably.

1 lb. fillets, boned and skinned.
1 tsp olive oil.

Fry fillets over high heat about 1 minute; then add:
2 Tbsp soy sauce
1 tsp pepper
1 tsp dry vermouth

Let cook 1 more minute; flip and let cook 2 more minutes. For thin perch fillets on high heat this should do; for other fish, cook until flaky. Add a few sprinkles of water as needed to keep the mix from drying and burning onto the pan, but final result should be slightly syrupy in consistency.

The pepper soy is rather overpowering and goes well with rice or boiled potatoes. The vermouth I threw in just b/c I had it.