I didn’t get home until 9 p.m., at which point I fired up the skillet, sauteed some garlic in about half a pound of butter, and threw a fillet in. Six minutes later, the fish seemed close to flaking, so I took it off the heat, covered it for another minute, and slid it on a plate. The firm white fish practically fell off in meaty, bite-size chunks. I suddenly understood why rockfish sells for $25 a pound at the supermarket. It was terrific.