Growing up right on the LI, NY, waterfront, except for sea urchin roe (which I hate), I've pretty much tried every other type/form of seafood & have loved them all - depending on preparation.
My advice to you is to pay less attention to the TYPE of seafood, & more to its PREPARATION. Outside of dark-blue-fleshed fish like Bluefish & Mackerel, I can't imagine that any other type of fish couldn't be prepared in a healthy way that would appeal to you.
Look for "white fish recipes" online. Not "whitefish" recipes, since "Whitefish" is a specific type of small fish, just "white fish recipes". Also "tuna steak recipes" & "swordfish recipes" (although recipes for both are interchangeable).
Choose simple recipes that look like they don't totally mask the fish. The idea isn't to get you to "choke it down, even if you hate it", but to get you to sample & enjoy the flavors.
I'm not sure where you're located but when you decide to try fish again try to get a hold of fish that's less than 12 hours old for starters. This way you set yourself up for the best possible chance of liking it. Fish doesn't have to smell or taste fishy, it can if its been sitting around too long or its a top predator type of fish--kind of like how a land carnivores meat wouldn't taste as good as a herbivore.
Ever since I moved to NZ I've been spoiled with good fish, when I go back home to North America I don't even want to walk by the fish area of the grocery store that sells fish portions all wrapped up in plastic, yuck. If you have a chance to vacation on a coast or island seek out fresh caught fish. Also I'd stick with fish others have suggested, try a simply white fish that's low on the food chain. If you like the flavour of butter, garlic or whatever try to pair your fish dish with a sauce that you like. One of my relatives who loves anything BBQ'd and isn't so fond of fish likes salmon brushed with hickory sauce roasted skin down on the BBQ (salmon has a stronger taste but it holds up much better on the BBQ).
Like Marengo, I got quite spoiled by eating very fresh fish.
Buying it in the grocery store is a waste of time, but sushi bars really are the best places as a rule, nationally, to get good fresh well prepared fish. Unless you want to move to the coast and go to the fish market or buy blast frozen albacore fresh off the boat or eat at Alioto's in SF or Landry's in Tampa it's going to have been too long in transit at the grocery store. Frozen fish, therefore, is a better buy because it hasn't had time to decay. Your fishes eyes should be plump and glossy, not sunken and turning white, and it really shouldn't smell fishy.