We keep hearing about Chilean Sea Bass on Hell's Kitchen, and have always wanted to try it. After grilling a bunch over these last few weeks, it has quickly become one of my favorites. It's soft, flaky, very light in texture, and falls apart when simply putting your fork nearby.

The only real trick is that a little seasoning goes a long way. I've found that only seasoning after allows better control over the final taste. My personal choice is standard salt, pepper, cayenne, and very little lemon.