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There are many fish in that list that are great tablefare.
Seabreams, in general, are great. Cook whole in the oven or grilled. The Red Porgy belongs in this family as well. Most Porgy are great eating.
Scorpionfishes, in general, are great. Fillet and battered they make really good fish and chips. Or you can steam them and they are as good as Groupers.
Mullets, in general, are great. Those from European or Asian descent knows how to prepare Mullet properly.
Combers, in general, are great. They belong to the same family as Seabass and Grouper. The only knock on them is that they are generally too small. But the photo of my Painted Comber is a 12" specimen, and it would yield twice the amount of meat as a 12" Yellow Perch since it is so thick.
I'm speaking all of this out of experience. I've eaten a few species of Seabream and Porgy, California Scorpionfish and Lionfish, a couple species of Mullets and Painted Comber (and quite a few species of Groupers). My culinary fish species list is probably longer than most people's fish species catch list LOL.
