Bought on sale at Kasumi.
The first one seems to be "a young Japanese amberjack" (はまち, Seriola dumerili, Сериола)
The second is a swordfish (かじき, Xiphias gladius, рыба-меч)
Both were seared on a hot pan with some olive oil with some salt and black pepper. Turned out well, but the swordfish was pretty tough.
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