there wasn't a single one of these on the menu. you know, before we all knew mark, everyone had the same crap on the menus -- tuna, salmon, grouper, snapper -- which is delicious stuff, but as we all know we've overfished that. and mark really taught all of us the beauty of stuff like this. this is a half-shell style, so you just leave the scale on, the skin on, just cook it one side up. >> anthony: it's sort of basting itself in there. >> sean: yeah, yeah. it makes like a cup. it's very creole. >> anthony: is there something out there that you're seeing that's still a hard sell that you wish people would -- >> mark: one of the hardest sells is amberjack. amberjack, yeah. >> sean: amberjack, for sure. >> anthony: the japanese love it, amberjack. ooh, look at that. that is pretty. it smells good. >> mark: wow. yum. >> sean: oh man. >> mark: i can eat that 365 days a year. >> sean: ah, charcoal and fish. it's so good. >> anthony: damn that's good. >> sean: wow. ♪