HK wrote:
..

While out west, we ate two dinners at a nice restaurant where the
speciality was "monkfish." I'd never had West Coast monkfish and I
thought it was delicious. Very light taste.

I don't much like "heavy" or oily tasting fish, though I do like
kingfish mackeral steaks broiled with lemon and some sauce.

About 15 yrs ago, I attended a convention at the "del" and everyone
insisted I try the Abalone. It is a shellfish, where I think they
sliced it thin, pounded it like veal, lighted breaded it and then pan
fried it. It was the most expensive item on the menu, and was a must
have for those of us form the east coast. If they sell it here, I have
never seen it in a restaurant or fish market. I wasn't impressed, it
was so delicate, it almost had no flavor. I would prefer scallops.

Did you notice that the Navy Seals train on the beach right outside the
"del"? They are running the beach every morning at about 5 am.