It'd be a toss up between fresh (not frozen) Bluefin Tuna coated with a mixture of Italian bread crumbs, fennel and parmesian cheese, pan fried "just right" in a little bit of olive oil or baked fresh Wahoo with orange sauce.
For something closer to the current home, I think that Gadwall Recipe that we made at LL2 last year and is in the back of the Spring 2013 issue of PB magazine was great.
I'd put the BG/Morel meal ahead of that if I could only find the morels!
