How to prepare Butterfish with rice?

Butterfish, also known as escolar or white tuna, is a delicate and flavorful fish that pairs well with rice and white wine.

It’s a delicious dinner or events food! Here is how to do it.


  • 2 butterfish fillets (about 6-8 ounces each)
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 2 cups cooked rice (white or brown)
  • Fresh parsley or cilantro, chopped (for garnish)


  1. Season the butterfish fillets with salt and pepper on both sides.
  2. In a large skillet, melt the butter and heat the olive oil over medium-high heat.
  3. Add the minced garlic to the skillet and sauté for a minute until fragrant.
  4. Carefully place the seasoned butterfish fillets into the skillet, skin side down. Cook for about 3-4 minutes until the skin is crispy and golden.
  5. Flip the fillets gently and cook for an additional 2-3 minutes until the fish is cooked through and flakes easily with a fork. Squeeze the lemon juice over the fish during the last minute of cooking.
  6. Remove the butterfish from the skillet and set aside.
  7. In the same skillet, add the cooked rice and stir it in the remaining butter and olive oil mixture, allowing it to absorb the flavors. Season with additional salt and pepper if desired.
  8. Once the rice is heated through, divide it onto plates and place the cooked butterfish fillets on top.
  9. Garnish with freshly chopped parsley or cilantro for added freshness and flavor.

Serve the butterfish with rice immediately while it’s still warm. You can also accompany it with steamed vegetables or a side salad for a complete meal.

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