I lie coating em in Old Bay, pepper, garlic powder, salt, then throw em in a hot skillet wiht some olive oil. Basically blackened and then add to a wrap with lettuce, tomoato and some honey mustard dressing.
I'd sure like to get into some of those. I cooked some once on the grill with typical salmon seasonings and basted with butter it was great
I like making a nice rockfish ceviche outta those guys. I'll let you look up a recipe as I can't remember the exact details and would hate to give out bad info.
I'd agree with you, but then we'd both be wrong.
Haven't heard of Old Bay but I'll find some. I fried em up with olive oil for no stickum. I used chipotle seasoning with additional garlic powder and lemon juice. We even dipped some in melted butter for a try. Along with pomegranate wine from bear creek and gol dang that was good.
Took me half a lifetime to figure out where and how and then get the time away from butt fishing with the wife to go get, but it's well worth it.
My favorite is to use honey whole wheat pancake batter with a liberal amount of seasoning salt, pepper and garlic salt. Use as a batter and pan fry. This is the best when on the water. SO GOOD.
We blacken with Cajun spice, or Panko fry the rockfish. Yum...
I like this recipe for whole fish. Talk about moist and fall of the bone!!!!
Experience is a hard teacher because you get the test first and the lesson afterwards.
pan fried, cajun breaded sandwiches with chipotle mayo... my all time fav use for rockfish
'04 Hewescraft 24' Searunner
200hp Honda 4stroke
+ multiple other 'toys'...
Chunk the fish and mix bisquick, old bay, tony chachere's, and beer into a batter that's to your liking. Use the batter for a fish fry and make some Walla Walla sweet onion rings while you're at it. Rockfish bliss!
I cut them in medallions if its a big thick filet as I like to keep my peices 1/2 inch thick, dip in egg, roll in season flour (garlic salt, lemon pepper, pepper) and pan fry in a cast iron skillet with a half and half ratio of bacon grease and olive oil. Cook to a golden brown crust. Bacon grease gives it a great flavor.
Haven't found a recipe yet that we didn't like, even pickled. We actually prefer them to halibut, especially the smaller ones around a pound that give "single serving" fillets.
One thing to know about black rockfish and dusky rockfish- They're unique from other rockfish due to their relatively high oil content. If you don't protect them from oxidation or "freezer burn" they go rancid quick in the freezer- like less than 3 months. Vacuum seal them or whatever to keep the air away from them, and they'll be good a year later.