It's obviously one of my favorites as I order it nearly every trip.

The Chilean sea bass is quite a forgiving fish to cook as it's quite oily without tasting oily. Which is why it's gotten so popular in restaurants. It's harder to mess up in the air while other seafood dishes, as demue pointed out, can be much more hit and miss. Other fishes are easier to overcook and lobster sometimes comes out rubbery. Black Cod is similar with it's higher oil content which also makes it equally forgiving to cook.