Blue fin tuna
In most restaurants, the "meat station" is considered to be the most difficult section in the kitchen. Although that may be true in some ways, most chefs will admit the difficulty of properly cooking fish. Meat can be slightly forgiving because of the temperature range, but most fish are delicate and have to be cooked precisely in order to retain moisture during the cooking process. This takes experience, finesse, and a watchful eye from the chef.
New Zealand Red SnapperThese are a few examples of fish that I work with. I have three default cooking methods with most fish: (In no specific order) Pan-roast, poach, & broil. Excellent quality fish is always worth the effort to find.
Loup de Mer (Sea bass) Basil, clams, fennel
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