The flesh of the Jewelfish is mild and moist with only a few big bones, which creates no fuss when removing. The shape and size of this finfish allow for many uniform cutlets or serving-portion size. The large, firm flakes make it ideally suited to grilling as steaks or fillets and are delicious when coated and fried. Flavours that can be used when cooking the Jewelfish include tomato, capsicum, strong citrus and curry. When choosing a wine, for plainer dishes, poached or deep-fried, select a good herbaceous Sauvignon Blanc from Western Australia.