sac a lait recipes - don't want to fry them - is this the right board?

Now, for real thoughts if you insist on denying the fish its destiny.

If you filet the things and cube the fish, I can maybe see it working in some kind of quick chowder.

Fish cakes or boulettes?

I don't see them holding up in something like a sauce piquante. Too delicate for long cooking and too mild for any sauce with a big flavor of its own.

Maybe pan-seared with a hollandaise or something like that?

Blacken them in an iron skillet the same way you would do catfish. They are tasty!