In this case I think pan frying was easiest. Quick, easy to turn. The other methods had hiccups and I don't know how to solve the "raw in the middle" problem. Note this was horizontal variation, not vertical, so thickness wasn't the problem -- all the fillets were pretty uniform and thin.

(Which helps for frying, too -- I hate when there's a thick part and a thin 'tail' which cooks through quicker. I haven't thought of anything better other than hacking off the cooked part and moving it to plate early.)

I tried wrapping the microwave fillet in paper towel, for something like those goals. Managed to get it to stick to part of the piece. :\ Made it easy for me to tell my broiled and microwaved pieces apart, at least, since I gave myself that part. Didn't think of cover plate.