Rick is right--my wife and I love SB. It is one of our favorites. For us, the trick is to remove all of the maroon flesh after skinning the filet. Leaving that flesh on makes it way too fishy tasting for us.
Most common way for us to cook it is in a hot pan with a little peanut oil. Dry the filets then rub with flour mixed with cajun spice and garlic powder. Cook on both sides just until flesh turns white. Usually we coarsely chop an onion and cook it around the sides of the fish. When the fish is almost done, put some chopped mango and kiwi on top. Cover and cook only until the fruit mixture warms up.
Serve with corn on the cob. Good luck.
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