Basic baked rockfish

[rdbeard]

1 large fillet from a trophy apprx.5 -7lb, skinned. wash pat dry then put on old bay and jo and lemmon and pepper also, both sides. put on a broiling pan skinned side down. make a mix of mayo-2 tlbs ,soft margor- butter 1tbls melted ,and 1 tbls or alittle more of real lemon juice,bottled is fine. mix those until smooth and use a brush to coat fillet,use it all. then shake on plaain bread crumbs, it should stick to the mayo mix,until covered well. now the important part, bake, yes bake,i know it's a broiler pan, in a 400degree over for 20 min. per inch of thickness of the thickest part of fillet. now a variation double the mixture and add to a 1/2 pound or even a pound of crabmeat spread that on the fillet then the bread crumbs add time in the same matter of thickness. enjoy. great for having guest over as it will feed 5-7 people or 3-4 my family.

[jack1747]

Sounds good.  What time is dinner?     

[tattoo]

sounds GREAT

[rdbeard]

Jack , dinners over. 1 fish 37in caught sat. sun we had fried most of 1 fillet on tues we had baked all gone. I don't freeze rockfish we eat it till gone,like the cavemen used to do. Need another fish, hopefully this week coming.

[CrabDog]

it sounds good, my Mom does something similiar with blue fish with the mayo bread crumb thing. baked she loves it.. I think blues are oily and too fishy but she loves fish...... thanks for recipe.

[Mikie]

it sounds good, my Mom does something similiar with blue fish with the mayo bread crumb thing. baked she loves it.. I think blues are oily and too fishy but she loves fish...... thanks for recipe.

A little hint for bluefish. Be sure to cut out the bloodline (dark red meat along the center of the fillet), soak the fillets in fairly heavy salted ice water for at least 1 hour, replace ice as needed. Rinse well and prepare as you like. Soaking in the salted ice water draws out most of the oil and strong flavor.

[tattoo]

Thanks for that tip.

[CrabDog]

A little hint for bluefish. Be sure to cut out the bloodline (dark red meat along the center of the fillet), soak the fillets in fairly heavy salted ice water for at least 1 hour, replace ice as needed. Rinse well and prepare as you like. Soaking in the salted ice water draws out most of the oil and strong flavor.

Yup Mikie,


I clean all the dark meat off all my fish filets....... especaillay rockfish also,  that dark lateral line is very strong least IMHO..... My Mom loves blues but I do clean em up before she gets em.....   but a good tip as it makes fishy fish alot more paletable.....

[Dreampixels]

Yup Mikie,


I clean all the dark meat off all my fish filets....... especaillay rockfish also,  that dark lateral line is very strong least IMHO..... My Mom loves blues but I do clean em up before she gets em.....   but a good tip as it makes fishy fish alot more paletable.....

Just one humble question if I may.....................What does one expect fish to taste like? Chicken? Beef? Lettuce? or....................hmmmmmmmmmmmm Fish?