Best way is to give them to your neighbor and cook a snapper for yourself!

Great - a butterfish thread.  Unleash the haters!!

if frying do so on low heat, otherwise fillet will curl up - lots of seasoning

Snapper are appropriately rated in my opinion.

I've heard that butterfish turning either mushy or rubbery is a seasonal thing. Also apparently it helps to leave the fillets in the fridge over night. Great recipes in this thread - maybe I should give it another go…

Get yourself an Old El Paso soft taco crispy chicken kit from the supermarket, substitute the chicken for strips of butterfish.

My favourite Mexican spice mixes are by Tio Pablo. Use proper Mexican style tortillas made with masa instead of the crap OEP wheat flour ones. Soooooo Goooooood. Tio Pablo

IMO butterfish would one of the top N.Z fish to eat. Would rate well above snapper ,but maybe because snapper is the main fish i catch.

I just simply pan fry in butter.

Sometimes see it whole & gutted in Asian fish places in A.K @ around $12 kg,and ironically they are very fresh and firm,unlike most of the other fish which is in varying stages of decomposition.

So where they source it and how they get it in top condition i dont know

Ok Kolt, why is the crayfish/scallop/butterfish thing sacrilege? I admit it is a luxurious dish, but it adds a level of richness and sweetness to them. Awesome.

For the butters defo in the fridge or chilly bin overnight then nothing beats simply frying them in some kind of cooking oil with salt and add pepper, use same pan to fry up a couple of eggs, place on top of fish and devour with appropriate utensils and of course more salt and pepper.

The room temperature thing makes sense but my fish is normally on the bench for 15mins or so before i cook and always slice them thiinner so 1 fillet becomes 2 if its thick so wouldnt know otherwise.