This is really similar to the Miso-glazed black cod recipe so I will just spare you the details of the prep work. The main reason I did not use black cod this time around is because they only had about two pounds at the Japanese grocery store I frequent. This was not enough for the party so I went to a bigger grocery store. They only had butterfish there so I decided to try it and see which I preferred more. I found that the butterfish was alot flakier and more tender. I do, however, like the fact that the black cod still has the skin attached because when it broils it gets so crispy. Lovely! On that note, the cod trumps the butterfish.
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