I go to "Cod and Capers" restaurant regularly. It's in Juno Beach, FL (on the East coast, near Jupiter) . They are a fish monger kind of place, with a nice eatery attached. In any case, when I order a dolphin sandwich, it's so hot it just about burns me when I bite into it, and it's heavenly. I love my food piping hot, near the boiling point. So I find it absolutely delicious. I've never been anywhere else where fish is so moist and so hot. However, try as I might, whether I grill, pan fry or bake, I can't get my home cooked fish that hot. I just grilled Mahi tonight over charcoal on the Weber with every attempt at getting it hot. While it was really tasty and fully cooked, it was not anywhere near the stupidly hot fish from Cod and Capers. My question is: How do they get it so hot? Microwave after grilling?