Roll the fish in seaweed, cut it in slices, grill it. Well first I would think of the decorum and first dress the table with the finest linen. Then I would take the most gorgeous Colchester oyster and caviar, a beautiful truffle wrapped in brioche pastry, and then a painters palette of fresh ice creams and fondant food. Roast with the skin on and it after 20 minutes. Cut it in half, remove the seeds and marinate it with a dash of vinegar and sugar.
Creativity is borne of poverty so they know how to use the simplest ingredients properly.
Pan-fry with olive oil or grill, but don't overcook them. Shabu Shabu if it's Japanese. Moroccan - duck tagine. Tabboulleh if it's Arabic. If it's Italian, pasta with white truffle.