Okay here are two great tastes that taste great together! From my buddy Scott Leysath’s TV show The Sporting Chef, here’s another friend, Tiffany Haugen showing you how to make crab stuffed salmon. Yum!
Rockfish with Crackling Ginger
Looking for an awesome, supremely easy way to cook up white-fleshed fish like rock/lingcod, halibut and striped bass? This is it!
You only need a few basic ingredients and even fewer skills in the kitchen to make this turn out fabulous. I learned this from my good friend Rainsong who lives on the ocean in Humboldt County. She adapted it from a similar dish a family member tasted overseas.
Ingredients:
- Fish fillets
- 1-2 Cups Freshly-Grated Ginger
- Peanut Oil
- Green Onions
- Rice
- Tamari or Soy Sauce
- Sesame Seeds
How to Do It:
Start off by cooking the fish. Keep it simple here: Basic steaming works best but you can also lightly pan grill it with a bit of soy and sesame oil…
In a small pan, heat up 1/2 to 1 cup of peanut oil. Get it super hot…pull it off the heat when the oil starts smoking, Be careful here!
While the oil is heating, spread the cooked rice over a platter. You can go white or brown here…whichever you prefer. Then, place the cooked fish on top…
You next move is to cover the fish in fresh ginger, green onions and the drizzle on Tamari or soy sauce. You can also add sesame seeds…
Now, here’s where the magic (& fun) happens! Take the smoking hot oil and lightly drizzle it over the whole dish. The heat of the liquid will caramelize the ginger. Check out the video…
And that’s it! Serve that baby up and enjoy! Rainsong said that the recipe is so simple she’s even done it while camping!
Want to learn how to catch rockfish? Check out my guide to catching rockfish with light tackle.
Pan-Grilled Halibut with Brown Butter: So Good & Super Easy!
Catching halibut is fun, but eating them is even better. Especially with brown butter!!
If you are look for a super easy and amazingly delicious way to prepare halibut, this is it!
Pangrilled halibut with a brown butter drizzle is off-the-charts good and even a slightly trained monkey like myself can do it…and come out looking like Wolfgang Puck in the process!
My good pal and TV show host Scott “The Sporting Chef” Leysath (www.thesportingchef.com) turned me onto this and I can’t thank him enough for showing me the light. My only regret is I lived so many years without ever knowing the joys of brown butter!
Anyway, all you need is some salt, pepper, flour, butter, oil and fresh halibut fillets. Here’s how to do it:
Start by completely patting the fish dry with paper towels, and then salt and pepper both sides of the fillets to taste. Next lightly coat the fillets in flour and shake off the excess.
Put a couple tablespoons of olive oil and the same amount of butter into a pan, let the oil heat up over medium heat and then cook the fish until both sides are golden brown…
Fillets in the Pan!
When the fish is done, put it on a platter in the oven on low heat just to keep it warm. Now it’s time to make the oh so yummy brown butter! Since I’m usually only cooking for family of three, I use a half a stick of butter but if you have a larger group you may need the entire thing.
Cut the stick into even thickness pads and place them flat down the bottom of a small pan. You’re going to want to use a silver or light colored pan so you can see how things are going over the next few steps. Avoid using dark-colored pans…
Brown Butter Time!
Over medium-high heat start cooking the butter, stirring frequently…
Soon the butter will start to foam. Keep stirring rapidly…
Bubbling Butter
Don’t walk away, stay focused and keep stirring. Pretty soon, the butter will start to turn a brownish root beer color…
Brown Butter Halibut
At this point, you should start to smell the amazing nutty aroma of the butter…SO GOOD! What’s happening here is the water is boiling away and you are basically frying the milk solids in their own juices. Keep stirring. You’ll see little specks (the milk solids) at the bottom of the pan start to brown. Take a few more strokes and then remove the pan from the heat. You can easily burn the solids at this point, turning heaven on earth into something that tastes like an ashtray, so be careful. A few more turns of the wooden spoon and then pour the liquid into a serving dish…
Brown Butter almost Done
The brown nectar of the gods…
Done!
YUM!!!!
Careful here, the brown butter will be as hot as molten lava! Take your fish out of the oven and onto plates and then immediately drizzle the fillets with brown butter. A word of caution here: Once you go down this path there’s no turning back. Brown butter will become a regular part of your culinary life!
By the way, this recipe works great on all white fish. I’ve done it a bunch with surf perch too! (Lean how to catch perch HERE). My wife proved that brown butter is also amazing when used for baking. From experience, I can say brown butter chocolate chip cookies are so good they should be illegal!
For other halibut recipes try: HALIBUT & SHRIMP CAKES
Coconut Macadamia Mahi Mahi
Our man Matt “The Food Lunatic” Steiger has been at it again lately…like a mad scientist, coming up with another ridiculously grubbin’ recipe.
Just in time for my upcoming Kauai trip, here’s Matt’s latest on how to take Mahi to the next level…
Check out his Coconut Macadamia Mahi Mahi with Mashed Sweet Potatoes & Succotash at the Food Lunatic
How to Cook Trout with Herb Vinaigrette
It all starts here...
I caught a mess o’ trout recently and, while I typically release most of them, I decided to keep a couple for dinner this time around. I usually just wrap the fish in foil, add some lemon, butter, pepper and garlic and throw it on the barbie…you really can’t go wrong with that method…but I was just in the mood for something different. So, I checked in with our resident master game and fish chef, Scott Leysath.
Leysath, co-host of the popular TV show,“Hunt-Fish-Cook,” suggested doing the trout with a herb vinaigrette.?? He said you can bake, broil or pan-fry trout this way, but his favorite method is to throw it on the grill. Anyway, here’s how to impress your family, friends and taste buds:?? Click here to read more…