Grilled Rockfish in 2020 total information

 

Grilled Rockfish

This rockfish is lightly cured before being grilled and bathed in a rich mussel stock.

Rockfish is dry-cured before grilling, which firms up its flesh, making it easier to maneuver on grill grates. Serve leftover mussels as an appetizer, tossed with a simple vinaigrette.

Ingredients

2 (8-oz.) skinless Pacific rockfish or cod fillets

1⁄2 cup kosher salt, plus more to taste

1⁄4 cup brown sugar

1 tsp. freshly ground black pepper, plus more to taste

1 tsp. ground coriander

6 oz. rockfish or cod bones, rinsed

1 lb. mussels, debearded and cleaned

1 cup dry white wine

5 shiitake mushrooms

3 bay leaves

Olive oil, for drizzling

Instructions

Place fillets on a rimmed baking sheet. Stir salt, sugar, pepper, and coriander in a bowl and then spread evenly over the top and bottom of the fillets. Refrigerate for 2 hours.

Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Grill fish bones until charred, 8 minutes. Transfer to a large saucepan; add mussels, wine, mushrooms, and bay leaves and bring to a boil. Cook, partially covered, until mussels open, 5 minutes. Using a slotted spoon, remove mussels, reserving for another use; discard mushrooms and bay leaves. Slowly pour broth through a cheesecloth-lined sieve set over a bowl; discard any solids. Keep the broth warm.

Meanwhile, rinse fillets and pat dry with paper towels. Cook fillets on the grill, without turning, until half done, 2–3 minutes. Transfer fillets to a cutting board and let stand for 5 minutes. Thinly slice fillets with the grain and arrange slices on individual plates. Lightly spoon the hot broth over slices, drizzle with oil, and serve immediately.

Description:

You’d be hard pressed to find a group of fish with more harvest methods, real names and aliases than the Sebastes genus. The 70 or so fish in this family range from the Bering Sea to Baja California. Many take their common names and nicknames from their skin color: green, brown, dusky, blue, black, copper, olive, red and so on. And the deeper they live (to 300 fathoms), the brighter their coloration. Other rockfish names reflect physical characteristics: quillback, pygmy, shortbelly, longspine, yellow eye. The most important commercial species are the Pacific ocean perch and the widow, canary, chilipepper, yelloweye, vermillion and thornyhead rockfish. The fish can range in size from 1 to 40 pounds, but 2 to 5 pounds is most common. Rockfish are caught by trolling, trawling, longlining, jigging, trapping and gillnetting — either targeted or as bycatch. Rockfish are extremely slow growing, making them susceptible to overfishing.

Product Profile:

Rockfish has a delicate, nutty, sweet flavor. The meat is lean and medium-firm in texture, with a fine flake. Deep-skinned rockfish with the fat line removed have the most delicate flavor. The skin should be shiny and bright. If it is a yellow-orange color or is wrinkled and looks too large for the fish, the fish is stale. Fillets shouldn’t have signs of browning, graying or yellowing. Rockfish generally fall into two categories: red-fleshed and brown-fleshed. Red-fleshed fillets are generally considered more desirable, because they are less oily and have a longer shelf life.

You Should Know:

Whole rockfish may have bulging eyes and distended air bladders as a result of being brought up from great depths. This is not an indication of poor quality.

Cooking Tips:

Rockfish holds up well to baking and remains moist when cooked. The firm texture also makes rockfish suitable for soups, chowders and stews. In Asian cuisine, rockfish are often served whole, either steamed or deep fried, with a variety of sauces to accent the mild flavor. Fillets hold together better with skin on. While they might not be sturdy enough to grill, whole, dressed fish barbecue well.

Cooking Methods: Bake,Fry,Poach,Saute’,Steam

Substitutions: Cod, Grouper, Atlantic ocean perch

Primary Product Forms:

Fresh: LIV: Fresh, Whole, H&G, Fillets

Frozen: Whole, H&G, Fillets, Blocks

Value-Added: Breaded/battered portions

 

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