Tag: fish

Grilled Rockfish

Grilled Rockfish

A Grilled Rockfish is a Waste!

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.

Pan Fried Salmon with Shoyu and Mango

Why Pan Fried Salmon?

Pan Fried Salmon is Delicious.  As long as you stick to the two minute rule, Two minutes per side, your Pan Fried Salmon will be succulent, moist and there won’t be any left, that is, if you follow any one of my recipes for it.  I’ve developed two specific recipes for Salmon, and if you want to click HERE, you are more than welcome to take a look for your self to see which one you’d rather prepare.

This Pan Fried Salmon is the easiest and the fastest to make.  You can literally be eating in just 10 minutes.  The one thing I will say about seafood in general, and especially when it comes to fish, never EVER use frozen fish.  Frozen fish becomes dense, dull and flavorless.  Even the best Chefs in the world can’t prepare a dish using frozen fish and expect it to stand up to any food critic that is use to eating fresh fish.  In fact, I can pretty much guarantee that if you or someone you know claims to not like seafood at all, you either had a frozen fish cooked for you, or you just had only one bad experience that tainted the decision making process and there for never tried any other seafood again.  Am I right?  The biggest problem is, anyone that has done this pretty much cheated themselves by labeling the entire ocean of sea animals disgusting, and it just isn’t realistic or fair.  Look, I’ve had bad food before, even badly cooked steak, but if you think I’m never going to eat another steak again you’re insane.  The point is, there are good cooks, and there are bad cooks, there are great recipes and there are terrible ones.  There are also a few basic rules regarding any good recipe and any great Chef or Cook.  And the golden rule is, ALWAYS USE FRESH FOOD!

Pan Fried Salmon and Soya Sauce Ingredients:

Cut Salmon filet portions
Olive Oil for Cooking
Salt and Pepper to taste

1 Mango Chopped
1 tsp Freshly Chopped Cilantro
Dash of Paprika

1 part Soy Sauce
1 1/2 part Brown Sugar
1 part water

Sauce is boiled with Green Onions and Ginger until Sugar dissolves.

The Original Shoyu Sauce for this Pan Fried Salmon can be found HERE.

Frying Fish from a Box!

Fish FryFrying Fish…with McCormick

Frying Fish as it turns out is not so easy; the process and steps yes but the end result with the flavor you want and expect, not so much.  I have yet to discover and unlock the secrets behind the batter of a fine fish frying recipe.  I know several that I think that most people would settle for and quite honestly, probably use in their homes every time they fry fish.  But I’ve got a particular taste in mind that I’m searching for and I’m pretty sure it goes beyond Butter Milk and seasoning in a box.  Not that there’s anything wrong with that, in fact I’m about to demonstrate a quick fix frying fish with a premade box recipe right now.  Just understand that this isn’t my normal practice and that I am currently in the works of a recipe that doesn’t have a name brand posted on the box of the recipe.  In the meantime here’s proof positive that the box recipe works and works well.  I recommend McCormick’s Cajun Fish Fry only because I think it delivers more of the flavor people want from their fish.  But keep your eyes peeled because I’m on the verge of success with the Frying Fish recipe I’ve got in the works, and it’s going to be fantastic.

55893Frying Fish Box Directions:

All you need: 1/2 cup fry mix, 1 lb. Fish fillets, water or milk & vegetable oil. 1. poor fry mix into shallow dish or large plastic bag. Moisten fish, cut into serving-size pieces, with water or milk. Shake off excess. 2. Coat fish, several pieces at a time, evenly with fry mix. Let stand 5 minutes. Discard any remaining fry mix. Fry as directed below. Do not use if inner pouch has been opened.