Grilled or blackened red snapper, stuffed flounder, speckled trout cooked with butter and a light lemon pepper are my go to-s.
Triple tail is really good, dolphin is good when it's not overcooked, same for salmon. Both of those are phenomenal when cooked to barely past rare over mesquite coals. The mesquite flavor, to me, really pairs well with those two fish. Swordfish and shark, when you have the right cuts and not overcooked, are also really good when cooked over oak or pecan coals with a touch of smoke.
Not going to lie - sometimes it's hard to beat a good fried catfish (cornmeal) with tartar sauce.
Triple tail is really good, dolphin is good when it's not overcooked, same for salmon. Both of those are phenomenal when cooked to barely past rare over mesquite coals. The mesquite flavor, to me, really pairs well with those two fish. Swordfish and shark, when you have the right cuts and not overcooked, are also really good when cooked over oak or pecan coals with a touch of smoke.
Not going to lie - sometimes it's hard to beat a good fried catfish (cornmeal) with tartar sauce.