Related to this: what's the best Spanish term to say "not overcooked"... For fish, it's important here.

I've heard "jugoso", "suave", "tierno" - has anyone else nailed down the best word or phrase?

Once I tried one of those terms, and it came out of the kitchen actually still raw! So maybe it's a problem of technique, or local preference, not language, but...it's worth a try!