Both.

No doubt about it - the Strawberry Grouper is a fish that will satisfy the most demanding chef. Delicate flavor, holds together in cooking but flakes apart effortlessly on the plate. Compatible with the most delicate and sophisticated sauces.

No doubt about it - the California Scorpionfish is a fish connoisseur's fish. A touch firmer than the Grouper with flavor a shade more assertive.

With either of these fish don't even think about an assertive sauce - you'd just be wasting your money - that's what talapia and catfish are for (and I imply no slight of either).

Testing Method

1. Fillet fish.
2. Prepare [link|http://www.clovegarden.com/recipes/gmf_fishpoach1.html|Court Bouillon #3], strain and reheat.
3. Poach fish at below a simmer for 4 to 5 minutes.
4. Eat first 1/3 of fillet with nothing but a light sprinkling of sea salt.
5. Finish remaining 2/3 with a very small amount of [link|http://www.clovegarden.com/recipes/gjd_lemonbutter1.html|Lemon Butter Sauce].
6. Check against calibration standard (Pompano).
7. All of above accompanied by small sips of a dry flinty white wine.

On the other end of the scale there's Mackerel - and I'm a real mackerel fan. Indonesian stews or just dusted and fried for "robust" Pacific (Japanese) Mackerel. New England stuffing and bake for Atlantic mackersl (the most saught after mackerel in Japan - mostly shipped from Norway). Just about anything for Pacific Sierra, the most sophisticated of all mackerels (found only from Los Angeles south to a little south of Lima Peru). I have a pound curing into [link|http://www.clovegarden.com/recipes/xaf_ceviche1.html|Ceviche] in the fridge as I write this. Yummmmm!