- Pat the fish dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking.
For salmon (skin-on): Add the fish, skin side down, and cook until the skin is crisp, 4 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For salmon (skinless): Add the fish and cook until lightly browned on the bottom side, 4 to 6 minutes. Turn over and cook until flesh is opaque and flaky, 1 to 2 minutes.
For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn over and cook until flesh is opaque and flaky, 2 to 4 minutes.
For snapper: Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn over and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer to a plate to cool slightly. Using a fork, flake the fish into bite-size pieces. While the fish is cooking, prepare the lime and warm the tortillas.