Seared Tuna

Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat: beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed 150 °C (300 °F), so searing requires the meat surface be free of water, which boils at around 100 °C (212 °F). Wikipedia Seared tuna, one of few foods not cooked through after searing

Grilled Branzino

Branzino is a mild white fish popular in Italian cuisine and usually roasted whole and served with lemon. Also called European bass, the fish has been showing up on menus around the country and world as chefs and diners enjoy branzino’s sweet, flaky meat. The Spruce Eats

Lamprey à la Bordelaise

Lamprey à la Bordelaise or Lamprey in Bordeaux is a popular delicacy in the Bordeaux region, caught between December and May in the Dordogne and the Gironde estuary. The dish consists of lamprey stewed with cured ham, red wine, various fresh herbs, and vegetables such as leeks, onions, and garlic. Tasteatlas

Kingfish Carpaccio

An Italian dish enjoyed as an appetiser, Cured Kingfish carpaccio is a dish made of thinly sliced fish served raw. There is a variety of carpaccio options to choose from as you can use raw beef, tuna, or even vegetables. You can just take the carpaccio and make it your own. Almondine Fig

Halibut Steak in Lemon Butter

Halibut is the common name for two flatfish in the genus Hippoglossus from the family of right-eye flounders and, in some regions, and less commonly, other species of large flatfish. Wikipedia

Tuna Tartare

Tuna tartare recipe is a dish made from raw tuna that has been cut into small pieces before serving. It can be chopped, cut into chunks, or sliced. … Tuna Tartare is a dish that always has a little soy and citrus juice to act as a cooking agent and an Asian-infused flavor emerges. – A Healthy Life for Me