rock fish recipies

Scott,

We just tried your recipe with my catch from the HMB Derby. 

Etienne -

Glad you liked the sauce and slaw. Sorry about the swells, cut it too close to Mavericks when we turned north due to the fog. It was exciting getting some air under the bow.

Scott

I tried this same recipe (I think I got it from this site a year or so ago, and it was awesome!

My wife recently created a rockfish recipe that is INSANE.  It sounds complicated, but it really only took about 10-15 minutes to prep.  The investment is worth it, SUPER tasty and it looks impressive.

1) Get some BIG portebello mushrooms, 1 for each serving.

2) Pop the stems off the shrooms and set them aside.  Quickly saute the caps in a little olive oil and garlic, just a few minutes a side.  Take the grilled caps out of the pan and put them bottom side up on a cookie sheet.

3) Put a little fresh gound pepper and sea salt on each side of fillets trimmed to the size of the shroom caps.  Quickly brown them in the same pan you used to saute the caps.  Once both side are nice and golden-brown take them out of the pan and stack a fillet on each shroom cap.

4) Chop up the shroom stems you saved and add a minced garlic, onion and celery.  Make enough so you can put a decent scoop on top of each fillet.  Saute them in the same pan for a few minutes.  Put a generous scoop on top of each fillet.

5) Top off each shroom/fillet/saute stack with crumbled feta, grated parmesan, and a final drizzle of good quality olive oil.  Bake it in the oven for about 15-20 minutes until things are browning and starting to flow.

Serve with chicken stock risotto, salad, and a spicy red...an unbelievable combo! 

BTW-you also now know why I am a fat bastard, but a HAPPILY married fat bastard!

Glad you liked it...still one of our favorites!

A couple of weeks ago I decided to try making something different and although it had been a bit hot I decided on soup.

I first cut some rock fish into smallish pieces and blackend it.  Then I boiled a bit of water flavored with chicken bullion and added a couple of sliced shitake mushrooms and baby corn.

Once the baby corn heated through I chopped some green onions and serrano chiles which were then added to the pot along with some fried soy bean curd, udon noodles, and last but not least the blackened fish pieces.

Pretty simple soup but it tasted really good.  Probably better on days when it's not so hot though.   

another quick, easy and good one is:

1/2 Panko, 1/2 Italian bread crumbs and Scooter spice to taste.

Scooter spice: http://www.scooterspice.com/story.htm

Combine the 1/2 and 1/2,  add scooter spice, sniff it once or twice for your preferred amount of spiciness.

Dip fillets in beaten egg with a little milk, bread both sides of fillet in mixture. Fry in 50/50 oil mixture (canola and olive) until golden brown like French toast.

John

Chipotle fish tacos - dice canned chipotle and mix with mayonnaise to your desired spicyness, then put on tortilla for fish taco (which for us is usually just a cabbage and cilantro mix, fish, and chipotle sauce). Everyone that eats these loves them.

1 cup panko
1 tblspoon EVOO
1 Tblespoon butter
1 tablespoon fresh chopped herbs (your choice)
a couple fo fillets of firm Ling or other firm white fish.
Preheat oven to 400 degrees

In a pan melt butter and evoo together. mix herbs and panko together well.  Press fillets into panko on both sides.  place fillets in pan cook 3-5 minutes or until browned, flip and now take pan and place in oven for another 5 minutes (if really thick fillet you may need to go longer) remove and serve with lemon.

I call this "six things fish".  Easy to remember, and easy to prepare. 

Ingredients:
1.  Diced fresh ginger 1 inch
2.  Diced garlic 2 cloves
3.  Slivered yellow onion -1 small
4.  Sesame oil 1 T
5.  Vegetable oil 3 T
6.  Soy sauce. 3 T

Rockfish filet boneless and cut into 1 inch chunks, 1 pound

Sauté onion in both oils 2 minutes.  Add ginger and garlic 1 minute more.  Add fish, cook about 3 minutes until just flaking apart.  Remove from heat, and finish with soy sauce.  Serve immediately.

I call this "six things fish".  Easy to remember, and easy to prepare. 

Ingredients:
1.  Diced fresh ginger 1 inch
2.  Diced garlic 2 cloves
3.  Slivered yellow onion -1 small
4.  Sesame oil 1 T
5.  Vegetable oil 3 T
6.  Soy sauce. 3 T

Rockfish filet boneless and cut into 1 inch chunks, 1 pound

Sauté onion in both oils 2 minutes.  Add ginger and garlic 1 minute more.  Add fish, cook about 3 minutes until just flaking apart.  Remove from heat, and finish with soy sauce.  Serve immediately.

Is T a tablespoon or teaspoon?

T is for tablespoon.  A small t is for teaspoon.

T is for tablespoon.  A small t is for teaspoon.

Never seen it abbreviated that way before only tbsp and tsp.
Thanks for clarifying.

Although it's fairly old as threads go....good recipes never get old.

This is good with rockfish, halibut, pCod, and a new fav of mine since my recent Alaska trip- sculpins!

Krusteaz or other pancake batter - mix it somewhat thick - not runny.

Shredded coconut, the moist little strips kind or the dry granulated kind whatever is easiest to source.

Cut fish into chunks or strips as uniform in size as possible for same timing when cooking.

Dip the fish into the batter then drop and roll in the coconut flakes.

Have your Fry Daddy full of hot oil ( we use either palm or coconut oil)  and drop the fish chunks in.

When golden but not too brown scoop them out to drain onto paper towels.

Add your favorite condiments from wasabi to plain old ketchup and enjoy!  oh and your favorite beverage to go along with it.

You could add onion rings to the meal after the fish is done if you have any left over batter and coconut flakes.

Deee - lishi- oso!

One of my favorite recipes involves beer, bisquick, and an egg.  Make sure it's on the runnier side as if it is too think you end up with a big gob of fired crust.  When done right, the bisquick is fluffier and crisper than plain flour based recipes.

-Allen

This is my kind of recipe. Simple, tasty and straight into my tummy 

One of my favorite recipes involves beer, bisquick, and an egg.  Make sure it's on the runnier side as if it is too think you end up with a big gob of fired crust.  When done right, the bisquick is fluffier and crisper than plain flour based recipes.

-Allen

This is my kind of recipe. Simple, tasty and straight into my tummy 

Just WOW!  A post by me over 10 years old has just been quoted!

-Allen

Yup! I have been looking exactly for a recipe like yours and found it!! I love crawling through old posts !