Escolar is a favorite among true fish lovers. Also known as oilfish or butterfish to some, for the rich flesh, it is a native of the Pacific and a favorite catch in Hawaii, where it is called walu. Because it is rich, it cooks well on the grill. The flesh is white to mild pink, and the texture not unlike that of the Chilean sea bass, or toothfish. Can support a more robust wine than most fish, and is not overwhelmed by blackening.