Right, so beets reduced nicely, ideally with fresh chicken stock. You extract that wonderful colour, soften it to be edible, and with heat, it suddenly becomes incredibly sweet. I bought two 1.5 lbs striped bass, live. I know one of the fishmongers, not intimately (but well enough), and he gives me the goodies. Cleaned, but I made sure to fillet myself. About 3 portions per fish, seasoned and then seared hard in olive oil. Fish comes off beautifully flaky, with that assertive bass flavour.
Live fish makes all the difference in the world. But the cooking technique does too.