dsi1 wrote:
>Ophelia wrote:
>>"dsi1" wrote:
>>Paul M. Cook wrote:
>> > TJs had some cod ends for dirt cheap. So I bought a 20 ounce bag.
>> > Rummaged through my pantry and made a decent mediteranean style dish
>> >
>> > Fried up onions and garlic to soften, added a can of diced tomatoes with
>> > juice, cup of white wine, bottle of clam juice, salt, thyme and basil.
>> > Broiught to simmer, added cod pieces plus bay scallops plus sliced black
>> > olives and capers and cooked covered for 15 minutes with the lid slightly
>> > off.
>> >
>> > Easy and tasty.
>>
>> If I had some cod, this is what I'd do to it. Unfortunately, I am codless.
>> It's pretty expensive stuff over here.
>>
>> http://www.hawaiimagazine.com/blogs/..._Hawaii_recipe
>> =============
>>
>> How very confusing <g> Well, at least you won't get fat on that ;-)
>
>It is confusing. Back in the old days, nobody knew what kind of fish butterfish was.
:It was just sold in stores sliced up. I never saw a whole fish. It's a pretty goofy thing.
>Well, whatever kind of fish it is, it's been popular on this rock since I've been around.
:My mom used to make it with a kind of teriyaki glaze - that's the old school way. It's a
>rather unusual fish prepared in an unusual way.

https://en.wikipedia.org/wiki/American_butterfish
https://en.wikipedia.org/wiki/Japanese_butterfish
http://www.epicurious.com/recipes/me...erfish-1217934
Since butterfish is also known as sable fish I've eaten lots... years
ago it was dirt cheap:
http://shop.russanddaughters.com/sto...uct/262/Sable/