Maybe I am completely botching this, but I am usually pretty good about not over cooking my fish and having just really gotten into eating rock fish I am hoping this is something I am missing a step or process on.

A few weeks ago, we had a successful day out in the water and came home with a good amount of Blues. I have not had a ton of experience eating this fish and treated it "normally" by dropping filet directly into the pan with seasonings. The fish by no means was bad, but it had a definite chew to the texture. I am wondering if anyone here has found a way to cook the fish to get more of a flake or "tenderness" to this fish.

Hope you are all getting in the water during these weird and isolating times.