There seems to be some concern about worms and parasites in some of the types of fish I have recipes for. This is very common, both the worms and the concern. Most bottom feeding fish are very susceptible to the dangers of consuming such creatures that become a permanent part of there bodies. Because it’s common you need to come to grips with dealing with this your self and understanding that you don’t need to worry so much about your fish or avoid eating them altogether. The best thing you can do is arm your self with the simple knowledge that these things can be easily found and removed. It is done so, everyday, in the fishing industry and restaurants world wide.
Checking the Fish filet’s
I’ve prepared a simple tutorial to show you how to do this your self in your own home. And if by chance you question this method, DON’T! I learned this personally when I worked as a young man in the fishing industry in Alaska. This is the way it’s done, only on a much larger scale. So the only difference is, I show you how to do it using what you have. The only other way I know of is to buy farm raised fish. But the problem with that is it’s not available everywhere and what is available most likely isn’t the fish you’re looking for. But also realize even fruit and veggies can have worms. Just remember that knowledge is power, and the more you know the less there is to fear. Familiarize yourself with what to look for, then cook and eat with confidence!
Grilled Rockfish isn’t one of my favorite recipes. But if you’re going to do it, there’s a few things you should know and understand. This Butter Marinade is probably the best ingredients to apply to a Rockfish, so in a way, you’re in good hands. However, taking it to the grill, it loses so much of the brilliance this Marinade can offer a fish like this. So even though I demonstrate this recipe as Grilled Rockfish in the Video, I would still recommend that it be wrapped in tinfoil first, then grilled. If not, apply the ingredients in a melted form after you’ve salt, peppered and grilled your fish. That or go back to the old pan fried method, which is excellent.
Grilled Rockfish Ingredients:
2 Rockfish Filet’s
1 chopped Green Onion
1/2 tsp fresh chopped Parsley
5 chopped Capers
1 chopped Garlic Clove
1/4 tsp Lemon Zest
1/4 tsp Dill
1/2 tsp Tarragon
2 tbsp Softened Butter
Salt and Pepper to Taste
3 Lemon Slices for the grill and presentation
Make sure that all the Ingredients are chopped really small and fine before you add them to the butter. Then mix all the Ingredients together and allow the butter to marinate for about 10 minutes before you butter you Rockfish. Also Salt and Pepper both sides of your fillet’s before you marinate. Then put on hot grill with medium high heat until the edges turn color, then flip once (2 to 3 min). For more flavor, grill the fish first with salt and pepper only, then add the ingredients after they’ve been melted in a pan. Or, you can wrap this fish in Tin Foil with the Herb and Butter coating on the filet, then grill. You can even take this Grilled Rockfish recipe to the stove and do a Classic Pan Fry if you prefer.
Though this recipe for Poor Man’s Lobster may seem like a play on words here in the Poor Man’s Gourmet Kitchen, I assure you the title and name of this recipe is for real. Poor Man’s Lobster dates way back and it is a legitimate recipe and cheaper alternative to the real thing. I can buy a healthy Filet of Cod that will break down into over a dozen 5 oz Lobster tail size pieces for only $12 bucks! Poor man’s Lobster can be made with Halibut too, and it is the preferred method as far as flavor goes, but you’re also going to be spending a little more for that cut to equal the amount of meat you can slice out of a Cod. Either way, you will find your self with a few more bills in your wallet if you purchase these two fish and follow a recipe like this one, vs. shelling out the clams for the real deal. A dozen 5 to 8 oz Lobster tails is going to cost you a minimum of 60 bucks. So stay with me here and I’ll show you a cheaper, healthy Alternative!
Cutting your Fillet is Simple. Using a sharp knife, cut across the width of the fillet keeping a 1 1/2 inch portion between each slice. This will accurately portion out every cut piece to approximately the same size of tail meat you would be pulling from the average lobster tail. Now all you have to do is follow the recipe below to properly season the water for your Poor Man’s Lobster boil.
Poor Man’s Lobster Ingredients:
1 cod filet
1 pot of water (approximately 1 qt)
1/4 cup salt
1/4 cup sugar
2 tbsp lemon juice or half squeezed lemon
1/4 stick of butter
2 bay leaves (optional)