Burbot makes a great "Poor man's lobster". I cut the fish into chunks and boil in heavily salted water until the flesh turns white and floats. You can dip the hot fish into melted butter right away or toss it into a frying pan of garlic butter for a quick saute.
Up near Dauphin Manitoba there is an annual scuba spearfishing tournament and they cook up a lot of burbot (they call them mariah there). They cut the fish into chunks and use "Shore Lunch" batter mix. It is super tasty. I've been there twice and they have a steak barbecue yet some people forego the steak and just go for the fish, it is that good.