I have a dilemma and would love some suggestions if any of you cooks and chefs feel up to the challenge. I'm currently in fish heaven with a freezer full of many varieties including salmon, perch, trout, etc. There are so many possibilities, I'm sure. Here is the catch: Though my freezer works and contains seaworld, my fridge is room temp. This limits certain ingredients I would typically put on my fish before foil baking it. I've found honey and lemon pepper effective, but I'm getting a little tired of that. I'm not big on my fish plain and my lemon has spoiled. I don't want to buy anything fresh until my fridge is fixed. Any chefs have creative ways to implement cupboard ingredients? If so, what kind of fish would you recommend paired with your suggestions?