Exactly this. It's the preparation and cook you put on it... not the foo-foo that makes seafood shine.Simple is always better! Salt, pepper, lemon, butter, garlic, and maybe just a pinch of sage cause it's how Gramma did it! Can go nuts from there with pan fried and sauteed goodness with fancy schmancy wine sauces and exotic rubs, but I much prefer simple, let the food do the talking, not the foo-foo!