Cal-Asian Rockfish

We have been searching for a lighter eating way of preparing rockfish and lings. If you like asain food (is there anyone here who doesn't?) this recipe is a different, healthy, and tasty approach to enjoying local fish.

Start out by cutting your fillets into sections so the are between 4-6 inches on a side. Sprinkle both sides with Montreal Steak seasoning...



Place the trimmed and seasoned fillets in a hot pan with some quality olive oil...



When things are nice and browned, and just cooked through (remember..this AINT tuna!) remove it from the pan...



Make a reduction by deglazing the pan with red wine, olive oil and soy sauce...



Place the fillet on top of a mound of sticky rice.  Spoon the reduction over the fillet and rice.  Top it off with a small dollop of creamy wasibi sauce (mayo blended with wasabi)...



We served it with greens w/ Newmans Own sesame ginger dressing and of course...MORE wine!!!   This recipe is super tasty!!!  Leah is amazing!!!!

Looks like I need to go out and shoot me some rockfish as my freezer is empty. Don't want to wait for the opener.
The GF made a suggestion that I make a trip to the store, but my kayak won't make it over the pavement!

This recipe ONLY works on fish you get yourself 

Looks tasty!! I use the Montreal seasoning a lot, they also make a Montreal Glaze used it last night on some steaks Killer!

This recipe ONLY works on fish you get yourself 

montreal seasoning, olive oil, red wine?

asian or fusion?

 

Some additions to the deglazing step could be: sesame oil, pickled ginger, scallions, Thai leaves, lemon grass, anchovey fillet, clam juice or fish sauce. Any/All in small proportion and finely chopped so that nobody can tell what it is by sight. Thai leaves and lemon grass would go in whole so you can discard them after cooking.

Yum, those sound good!

Looks like I need to go out and shoot me some rockfish as my freezer is empty. Don't want to wait for the opener.
The GF made a suggestion that I make a trip to the store, but my kayak won't make it over the pavement!

Tote, when is the opener? I mioght be diving this year too(hope I can).

Matt,
I believe (98% sure) shore based and divers can get rockfish year round.  No Lings or Cabbies though.  They have a season thats listed on the dfg site.

Stuart

Scawfish, Can I eat at your house?

Anytime my man!   Just bring wine!!!

I just had some lingcod using Sean's Cal-Asian recipe and it gets 5 stars ***** from me and my wife.

The Montreal seasoning worked well with the fish.  The deglazing was a tasty sauce to pour over the fish, and the wasabi mayo was the perfect final touch.

Thanks Sean!!!!

That recipe earned me some additional WAF tonight.

That is an excellent recipe , and easy too .  Deelishushussss.  Enjoying life on the spicier side, I used Spicy Montreal Seasoning and added the pickled ginger that was suggested.  We really enjoyed it.  A great day fishing, a good meal plus WAF, what could be better ! Thanks.

I concur. This has become my current fav. Learn how to make this one, its a WAF investment that will pay off big everytime you use it!

Great recipe!! Not surprising considering the source. With the rave reviews by Chuck et.al. I knew this was a winner going in but even so it exceeded my expectations. Thanks Sean.