My 2 cents worth - Bonita is very under rated and fabulous if prepared and cooked properly. Most importantly, bleed immediately and well. I find even 'massaging' the blood out helps. Then, if possible, put on ice. Fillet, skin and cut into large chunks. Dry, roll in flour and seasoning. Salt and pepper is fine. Then fry in 10mm of olive oil, turning until done, but not over cooked. I serve with a mango and tomatoe salsa which is insane. Give it a go. Cheers