Pacific Coast Butterfish Recipes

Steps:

• Combine the orange juice and lime juice in a small nonreactive saucepan over high heat and boil until reduced to 2/3 cup, about 8 minutes. Whisk in the vinegar and honey and season with salt and pepper. Let cool slightly. Set aside.
• Heat the oil in a large nonstick sauté pan over high heat until the oil begins to shimmer. Season the fish on both sides with salt and pepper. Spoon a few tablespoons of the orange glaze into a small bowl. Brush the tops of the fillets with some of the glaze from the small bowl. Put the fillets in the pan, glaze side down, and cook until light golden brown, 3 to 4 minutes. Brush the tops of the fillets with some of the glaze, flip over, and continue cooking until the bottom is light golden brown and the fish is just cooked through, about 4 minutes longer.
• Place the fillets on 4 large dinner plates and drizzle with a little of the reserved sour orange glaze. Drizzle some of the chive oil, if using, around the plate. Top the fillets with some of the pickled red onion.
• PICKLED RED ONION
• Bring the vinegar, 1/4 cup water, the sugar, and the salt to a boil in a small saucepan. Remove from the heat and let cool for 10 minutes.
• Put the onion in a medium bowl, pour the vinegar over, cover, and refrigerate for at least 4 hours and up to 2 days before serving.

Steps:

• Have the fishmonger scale and remove the heads from the fish. Wash and clean the fish and pat them dry with paper towels. Preheat 2 inches of oil for frying to 375 degrees in a deep, heavy skillet. While the oil is heating, mix the cornmeal, flour, salt, and pepper and coat both sides of the fish with the mixture. Place the butterfish in the hot oil and fry for 5 to 8 minutes, turning occasionally so that both sides are well browned. Drain them on paper towels and serve hot. They are as good for breakfast accompanied by grits and biscuits as they are for dinner with smothered cabbage or collard greens and cornbread.