Preheat oven to 350 degrees. Place white fish on parchment paper on cookie sheet, season with butter, 1 tsp of lime juice and 1 tbsp cilantro. bake about 45 minutes until fish flakes easily, flipping halfway through. To make pico de gallo: mix 2 diced roma tomatoes, half a diced brown onion, 2 tbsp cilantro sliced, 1 tsp lime juice, 1/4 tsp salt and papper, and 1/8 tsp cayenne pepper. This makes for a spicy pico de gallo, be careful with the cayenne! For the creamy fish sauce mix mayo, milk, 1.5 tsp lime juice, garlic, dill, and cumin. To eat: place one corn tortilla (that's right uncooked) on your plate, put about 2 finger's worth of fish in, cover with cabbage, then spoon about 1 tbsp creamy dressing, and finally about 2 tbsp pico de gallo.