mushroom and sherry cabezon, lingcod, rockfish, whatever

I just tried this recipe out tonight on a cabezon and ling.  I thought it was great!  I found it on the "Fishing with Dan Hernandez" website.

Fabulous Sculpin Fillets
A delicate fish dish, flavored with mushrooms and wine.

1 teaspoon Lawry's Seasoned Salt
1/2 teaspoon Lawry's Garlic Powder with Parsley
1/2 teaspoon Lawry's Seasoned Pepper
1/2 cup flour
2 tablespoons butter OR margarine
1/2 cup dry vermouth OR dry sherry wine
1 to 1 1/2 pounds sculpin fillets, cut in 4 pieces
1/4 teaspoon chicken bouillon granules
1/4 cup water
1/4 cup minced shallots
1/2 pound fresh mushrooms, sliced
2 teaspoons minced parsley (garnish)

In 9-inch pie plate, combine Seasoned Salt, Garlic Powder with Parsley, Seasoned Pepper and flour. Dredge fish in seasoning mixture; set aside. In large skillet over medium heat, add butter; heat until butter is melted. Add wine to melted butter. Add sculpin; reduce heat to low; cover and simmer 10 minutes. Remove fish to serving platter and keep warm. In same skillet, add chicken bouillon, water, shallots and mushrooms to butter-wine liquid over medium-high heat. Sauté 3 minutes. Spoon over fish. Garnish with parsley.

Makes 4 servings

Prep time: 15 minutes
Cook time: 13 minutes

http://www.sport-fishing.com/features/recipes/sculpin.html