one fish, two fish, white fish, new fish

"I'm about to be a pain in the ass"... was the prefacing warning I provided Eddie, my fish monger @ the P Street Whole Foods (apparently the highest volume Whole Foods in the company)...on a Saturday afternoon. I can't help it. When I have an interesting idea...I need action! I don't want to just sit around and wait for another time to research whitefish. Luckily, my fish guy is awesome, and got my eight 2-ounce portions of every single whitefish they had in the case. Here's the lineup:

Black Cod
Pacific Cod
Chilean Sea Bass
Tilapia
Trout
Monkfish
Swordfish
Catfish

The mission: learn taste/texture contrast between all of them, with minimal variables involved. Lightly seasoned with s&p, grilled on the grill pan in as natural a state as possible. So, with the assistance of my harp-playing buddy Nadia, the games began.

official setup

grill pans are awesome

My notes are as follows:
Catfish - not very fishy, flaky, thin, dry
Pacific Cod - flaky, fairly dry, not fishy
Black cod - very thick flakes, buttery/oily
Monkfish - dense, not flaky, rather sponge-like, moist (although not oily)
Trout - very flaky, thin, dry but meaty
Tilapia - fairly flaky, but moist. Medium flakes. light fishy flavor
Swordfish - steaklike. good flavor, absorbs salt well (assuming it'll absorb anything quite well). thick
Chilean Sea Bass - Large flakes, buttery, mild flavor

Memorable quotes from Nadia: "I want to make a salad with trout. Something like a chicken salad." "I'll save my opinion on monkfish for later."

Sure, this experience was certainly not to determine a "wishfish winner," but this a competitive society. :) Swordfish took the cake by far. Chilean Sea Bass is way overrated, and trout somewhat underrated. Monkfish won't be found on any future plate of Nadia's, but I may experiment with that ugly duck if I happen to feel frisky.

Recommendations on what to analyze next?