We do salmon in ours at least once a week. Get the water up to 160, toss in the fish bagged with a pat of butter and dill. By the time you fix your salad and side it's gone from frozen to ready. It does have a softer texture than pan seared but the flavor is great.
I haven't tried this technique yet but intend to but I'll pass it on to you free of charge
https://www.chefsteps.com/activities/brining-curing-fish