citysherry
I Need a Beer
My brother-in-law went fishing yesterday and gave me 25lbs of rockfish! So, now I need rockfish recipes TIA
Rockfish
- Thread starter citysherry
- Start date
desertrat
0_0
BS Gal makes an excellent rockfish chowder. I'll bug her for the recipe. I've done blackened and liked it. Just follow directions on the blackening seasoning package. (And have your vent fan on high)
jenbengen
Watch it
We just cut ours up into chunks, use a really light store-bought fish batter on them, throw in a bunch of creole seasoning, and dump them in our big fryer. Yum!
jenbengen
Watch it
That's good, too! That is the one thing I don't like about cooking it- the house smells for two days.
desertrat
0_0
That's good, too! That is the one thing I don't like about cooking it- the house smells for two days.
That is usually reserved for outdoors in the summer. That way I don't have to disable the smoke detectors.
rack'm
Jaded
Lilypad
Well-Known Member
K.I.S.S.Why folks cover up the wonderful flavor of rockfish or venison is beyond me!
Last edited:
Lilypad
Well-Known Member
Eat what you can asap-and freeze the rest. Delish!!
Four*Leaf*Farm
RIP Quinn
We like our rockfish sauteed in olive oil and a little salt n pepper... some honey to at the end and then sprinkling a little sesame seed to the carmelized side..
soo good.
soo good.
baileydog
I wanna be a SMIB
Can I come to your house for dinner? That sounds soooooo good.
belvak
Happy Camper
Dupontster
Would THIS face lie?
Don't forget to slice up an onion and throw it in there too...
Sooooo good it'll make ya slap yo granmamma!
edinsomd
New Member
This, plus a little salt and pepper. For a quick tartar sauce, mix two parts mayo with one part sweet pickle relish, some fresh lemon juice, salt, pepper and a touch of Old Bay. You won't get store-bought again.
Ed
baileydog
I wanna be a SMIB
Sure, but I'm not the one who has the rockfish!
Well, get some and Ill be over. Ill bring a nice side dish.
unixpirate
Pitty Party
BS Gal
Voted Nicest in 08
Rockfish and Corn Chowder
4 T butter at room temp
2 T chopped onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 carrot, chopped fine
2 stalks celery, chopped
2 medium potatoes, dices
2 cups fish stock or clam juice
1 qt milk
2 cups corn kernals, fresh or frozen
Salt and freshly group black pepper to taste
2 T flower
1 pound rockfish or striped bass, skinned and cut into 1/2 inch pieces, or 1 pint shucked oysters
In large pot over medium heat, melt 2 T butter. Add the onion, bell peppers, carrot and celery and cook until softened, about 5 minutes.
Add the potatos and stock or clam juice and cook until tender, about 15 minutes. Drain the vegetables, discard the cooking liquid.
Add the milk, corn and salt and pepper to the veggies and bring the chowder to a boil.
In a small bowl, cream together the flour and the remaining 2 T butter. Gradually stire the mixture into the boiling chowder. Cook, stirring constantly, for about 3 minutes.
Add the fish or oysters to the soup and cook just until fish is cooked through, about ten minutes.
Serve immediately.
4 T butter at room temp
2 T chopped onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 carrot, chopped fine
2 stalks celery, chopped
2 medium potatoes, dices
2 cups fish stock or clam juice
1 qt milk
2 cups corn kernals, fresh or frozen
Salt and freshly group black pepper to taste
2 T flower
1 pound rockfish or striped bass, skinned and cut into 1/2 inch pieces, or 1 pint shucked oysters
In large pot over medium heat, melt 2 T butter. Add the onion, bell peppers, carrot and celery and cook until softened, about 5 minutes.
Add the potatos and stock or clam juice and cook until tender, about 15 minutes. Drain the vegetables, discard the cooking liquid.
Add the milk, corn and salt and pepper to the veggies and bring the chowder to a boil.
In a small bowl, cream together the flour and the remaining 2 T butter. Gradually stire the mixture into the boiling chowder. Cook, stirring constantly, for about 3 minutes.
Add the fish or oysters to the soup and cook just until fish is cooked through, about ten minutes.
Serve immediately.