I'd go with snapper....sear the skin side, scored of course and then flip
and add braising liquid....holds up well.....stay with a larger filet cut of
genuine red snapper though....yellowtails, mangrove, and hog, don't work
as well.....believe it or not, sword is really nice braised, just make sure and
get some double cut steaks....2 to 3 inches thick work best....good luck!!!