Agree with all: all meats need to be rested for a time relative to their cooking time. I big roast or leg of lamb should rest for 30 minutes. A steak five. Alain Ducasse said his rule is that meat should rest for the same time that it cooks. I like that answer as it suggests an overlooked truism: resting meat after cooking is as important (IMO more important) than the cooking. most fish should not be rested; it dries out. except, as noted, larger or more fatty cuts.
Agree with Susan W, but would note that with fish like salmon, I like to pull it out of the oven, pan or grill before it's where I want it to be to allow for carry-over-cooking while it's resting
Yes, I think all meats need to be rested. I can't think of one that doesn't need to be rested. Of course, a thin steak doesn't need to be rested as long as a huge roast, but all of them need it. Even burgers. As far as fish goes, by the time you get everything else on the plates and get people to the table, that should be adequate. An exception would be Monkfish. It had a density more like lobster and it does need a few minutes to allow the juices to distribute.
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