I do have to share one additional experience with the IR broiler. I once broiled some salmon and left it in just a little too long and it looked burnt. The marinade/cure for the fish did have a fair amount of sugar in it, but was wiped off before hitting the broiler. I took a nibble of the crust and it didn't taste burnt so I served it, because the rest of the fish was really moist. Afterwards, my wife commented that the best part of the fish was that "burnt" crust. I had to agree because that crust was like eating a toasted fish "cracker" or "chip." I didn't use a dry rub, so that crust was all fish.

jasdip, The way to deal with a live fish is quick and simple. I have a heavy cleaver and one blow on the fish head is what it takes. As you can see, the fish is very well-done. The red is from pomagrenate sauce. I figure that it is very important to cook live fish well-done. Not having gone thru deep freeze, there may be bugs that have not been killed. Thanks Rusty. Those of you who go fishing and have enjoyed fresh fish that have not been frozen, will agree that there is a difference in taste. dcarch

Mediterranean. Is that because it eats olive oil? Get it? Where olive trees grow? Olive is good for you? HA! I kill myself. I can't imagine it'd be any fattier (the good kind) than any other seabass or have more antioxidants (kills free radicals)? But maybe. Also called: European seabass, Dicentrarchus labrax. Further, "The fish has come under increasing pressure from commercial fishing and has recently become the focus in the United Kingdom of a conservation effort by recreational anglers." So it's sounding like another one to avoid overfishing. And why it was $26 a pound. Here is a link that might be useful: Also called bronzini or branzini

The monetization of search results means you get responses of what they want you to see, rgather than what you're actually trying to find. It's most annoying. Alternatives often use Google's algorithms, so while they don't have G’s ad pushes, they still have their prejudices.