My small town recently got a good fish and seafood store, and I've been trying out different things. Today I went hoping for some grouper or monkfish, but there was none on display. So I decided to try something I've never seen or heard of before - butterfish. I have a 1-lb piece with the skin on.
I'm finding very little information on the internet about this fish. The fishmonger says it's light and flaky with a good taste to it. He recommended panfrying skin-side down until the skin gets crispy. Not a bad idea, but I figured I'd come here to fish for other suggestions. I probably won't make it until tomorrow night.
Probably, most generic fish cooking techniques will work on it. But I'm just learning how to cook good fish, so I don't have a whole lot in my arsenal. Also, I'd appreciate any suggestions on light sauces to make with seafood. I made what I thought would have been a good lemon-butter sauce for some grouper a couple of weeks ago, but I was not happy with the results.
Any advice for a fish noob - especially as it pertains to butterfish - would be appreciated.