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Here in Southern California fall just started. And if you're not busy catching big tunas or yellowtails, you're busy catching rockfish. What happens when you come home with a bag full of small rockfish? Now what? The next question is: How to cook rockfish, especially if it's small.
My new recipe was inspired by that very question. I met up with my buddy Captain Brian Woolley of the Dana Point sport fishing boat, the Sum Fun. That's where one of his customers, Bill Hogan showed me his small rockfish and asked how to cook rockfish. Here you go Bill, a quick, delicious easy fish recipe that will turn that small rockfish into a gourmet dinner!
If you're planning on catching more rockfish, check out Fisherman's Belly rockfish recipe section.
Happy half day fishermen going home with lots of yummy rockfish.
How To Cook Rockfish (serves 2)
2 small rockfish whole, gutted, gilled and scaled
1 avocado 1/2-in diced
1 tomato 1/2-in diced
1/2 onion sliced
1/4 bundle cilantro, chopped
1/2 lemon juiced
1/2 lemon wedged into 4 pieces
1/4 cup olive oil
4-5 tablespoons grape seed oil, for frying
1 cup all purpose flour
Course black pepper
How To Cook Rockfish Dinner!
1. After cleaning the rockfish, make two slits, one on each side, into the thickest part of its meat right behind the gill plates. Then, using a paper towel, wipe dry its outside and gut cavity.
2. Now, add salt, brush on olive oil and then sprinkle on a liberal amount of crushed oregano on the entire fish and inside its gut cavity. Normally I never add salt to fish skin because salt draws out moisture from the skin and makes the skin rubbery when cooked. But that principal applies when marinading the skin since it takes time to draw out the moisture. Here, the fish is fried right away.
3. Add 3-4 tablespoons of veggie oil into a frying pan over a medium low heat.
4. While the oil is heating up, add the all purpose flour into a paper or plastic bag. Then add a pinch or two of salt and then shake vigorously. Now add the two fish to the frying pan after its oil begins to shimmer. Cook for 3-4 minutes per side, or when the fish reaches a golden brown color.
5. While the fish if frying, create the tomato avocado salsa by mixing the avocado, tomato, sliced onions, cilantro, lemon juice and salt into a small mixing bowl. Set aside.
6. After frying up both sides of the fish, place each fish onto a plate and then add the tomato avocado salsa on each one. Serve with a couple of lemon wedges and enjoy!
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KITCHEN GADGETS & INGREDIENTS FOR THIS RECIPE 🌶
➤ Staub Cast Iron 12" Fry Pan - Dark Blue http://amzn.to/2os4ZwC
➤ Camp Chef 12-inch Seasoned Cast Iron Skillet http://amzn.to/2m9HQwS
➤ Frying Kirkland Grape seed Oil 2L
➤ Kirkland Organic Extra Virgin Olive Oil 2L
➤ 12-inch Chef's Knife
➤ Wusthof Pro Cook’s Knife 12-inch
➤ Cuda 10" Fillet Knife
➤ Porcelain Ramekin Pinch Bowls 6-ea https://amzn.to/2IaIE2E
➤ Morton Kosher Salt 3lbs
➤ Adjustable Pepper Grinder, Clear
➤ Spicy World Black Peppercorn 16-oz bag http://amzn.to/2CTif3a
➤ Ex-Large Bamboo Cutting Board 18"x14" http://amzn.to/2EXy1uL
➤ Ceramic Oval Serving Platter 15"x10" http://amzn.to/2F3D3G5
PHOTOGRAPHY EQUIPMENT USED 🎥
➤ Canon EOS 70D Food Photography & Video
➤ GoPro HERO4 Black