Sautéing may be the easiest technique for fish fillets and burgers; the thinnest fillets won't even need to be turned. Start fillets skin side up.
Thick fish steaks brown beautifully and develop a slight crust when sautéed.
Sautéing is a perfect technique for dry scallops (if you use brined scallops, they exude liquid and get steamed rather than sautéed). And, of course, it works just fine for shrimp.
Whole fish need a little more time (about 10 minutes per inch of thickness) and a little more oil (to prevent the skin from sticking and tearing) than steaks and fillets.