Pan-roasted Butterfish isn’t just fish—it’s tender, flaky, and seared to golden perfection with flavors that pop. Forget bland seafood dinners; this recipe turns a simple fillet into a gourmet experience. Ready to wow your taste buds and impress without breaking a sweat? 🐟
Why This Recipe Works
- High-heat pan roasting: Quickly sears the butterfish, locking in moisture while creating a golden crust.
- Simple seasoning: Minimal ingredients allow the natural buttery flavor of the fish to shine without overpowering it.
- Butter finish: Adding butter at the end enhances richness and adds a glossy, luscious finish.
- Even cooking: Skin-side down first ensures crisp skin while protecting the delicate flesh from overcooking.
- Quick cooking time: Keeps the fish tender and flaky, perfect for a weeknight or elegant dinner without stress.
How to Cook Butterfish (Walu) with a Golden Crispy Finish
Pan-roasting butterfish transforms this delicate, buttery fish into a golden-crisp, melt-in-your-mouth masterpiece. With just a hot skillet, a touch of butter, and simple seasonings, you can achieve restaurant-quality flavor at home.
This pan-roast technique locks in moisture, crisps the skin, and highlights the fish’s natural richness, making it a quick, elegant dinner that impresses every time. Perfect for seafood lovers craving a tender, flavorful, and effortless fish dish.
Butterfish: Other Names You Might See
- Walu: Hawaiian name commonly used in recipes and local markets.
- Escolar: Often called “white tuna” in sushi restaurants, but technically different.
- Peanut Butterfish: Nickname highlighting its rich, buttery texture.
- Pacific Butterfish: Common in North American seafood listings.
- Japanese Butterfish: Found in Japanese cuisine, prized for its flavor and fat content.
- Olive Flounder (sometimes confused): Not true butterfish, but occasionally mislabeled in markets.
Pan Roasted Butterfish
Ingredients
- 1¼ pounds fresh butterfish cut into ¾ inch steaks (you can substitute Halibut, Sea Bass or any other firm white fish)
- 1 egg
- flour for dredging
- salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 lemon cut into wedges to serve on plated fish
Instructions
- Preheat the oven to 350ºF. Preheat your saute or fry pan that's big enough to hold the Waluu steaks. If your pans are not big enough, cook the fish in batches.
- Pour some all-purpose flour into a wide soup bowl or on a plate for dredging. I like to season the flour with salt and pepper, but you can season the fish.
- Break the egg into another wide soup bowl and combine the egg while and yolk with a fork. Using one hand (wet hand) for the egg and the other hand (dry hand) for the flour, start by dipping the steaks into the egg and then the flour. Be sure to knock any loose flour off the fish or the flour will burn and make a mess in the pan. If you are lucky, you will have one of your children help you with this step. My 8-year daughter has cerebral palsy and loves to help me in the kitchen.
- When the pan is hot, add the oil and butter until both are hot but not smoking. Add the Waluu steaks and brown on each side for 2 to 3 minutes until the fish is golden brown.
- Once brown, put the pan into the oven and cook until the fish is done to your preference. The actual length of time will depend on the thickness of the steaks, doneness, the pan you are using, and your oven. We cooked the fish in the oven for about 8 minutes.
- Remove the pan from the oven. Please remember the handle will be hot so you can use an oven mitt. I like to leave the mitt on the handle while it is on the stovetop, so I remember the pan is hot, having learned the hard way.
- Plate the fish with your side dishes and lemon wedge, and serve. Delicious!
Butterfish Lovers Beware
Butterfish tastes like a little slice of heaven, rich, buttery, and melt-in-your-mouth—but like all good things, moderation is key. Eating too much can turn your delightful dinner into a digestive adventure you didn’t sign up for.
That’s because certain butterfish varieties, like escolar, contain high levels of natural fats that are famously… enthusiastic in moving through your system. Enjoy a serving or two, savor the flavor, and leave the rest for another meal.
Think of it like chocolate: amazing in the right amount, overwhelming in excess. A little goes a long way, so your taste buds—and your stomach—stay happy and stress-free, ready to enjoy every buttery bite.
Side Dishes That Pair Well
| Side Dish | Description | Why It Works |
|---|---|---|
| Lemon Herb Rice | Fluffy rice infused with lemon zest and fresh herbs like parsley or dill. | The citrus and herbs brighten the mild, buttery flavor of the fish. |
| Garlic Sauteed Spinach | Fresh spinach quickly wilted with garlic and olive oil. | Adds a savory, slightly bitter contrast to the rich butterfish. |
| Roasted Asparagus | Tender-crisp asparagus spears roasted with olive oil and sea salt. | Earthy and crisp, it balances the soft texture of the fish. |
| Creamy Polenta | Soft cornmeal cooked with butter, cream, and cheese. | Its smooth texture complements the delicate fish and adds richness. |
| Citrus Arugula Salad | Peppery greens tossed with orange segments and vinaigrette. | The sharp greens and bright citrus cut through the fish’s buttery flavor. |
| Grilled Zucchini | Sliced zucchini grilled until charred and tender. | Light, smoky, and fresh—great contrast for the rich fish. |
| Crusty Bread with Olive Tapenade | Toasted baguette slices served with a savory olive spread. | Adds texture and bold, salty flavors to round out the dish. |
2 Responses
Had Waluu for lunch today at Nicaro’s in Silver Spring, MD. It was delicious! Sorry to read the negitive remarks since it is sooooo good!
Escolar/walu is a great raw sushi fish too, rich and buttery with a wonderful texture that’s soft but not flimsy. You just have to eat it in moderation. It may not be legal in Japan, but many in-the-know Japanese sushi chefs love it and serve it in their US restaurants. Sometimes it’s sold as “white tuna”,