Non-fried rockfish/ling/cabezon

This is basically a fried fish recipe adapted for baking. Amazingly it comes out tasting very similar even w/o the oil. 

Cut your fish into 4" pieces. Set up 3 shallow bowls w/ one for cornstarch, one for whipped egg, and one for panko. Dip each piece in the cornstarch first and shake off all the excess. Then do the same in the egg and finally once more in the panko. Arrange them on a cookie sheet with a little space between the pieces and set the oven for 425 for 12-15 minutes. Once the pieces are starting to brown it's done. Sprinkle w/ garlic salt and they're done. Dip w/ your favorite sauce or eat in tacos.

Z

Thank Zee!  I'm going to have to give it a shot.  I might add a little bit of cayenne to it though to give it some heat.

ooh...heck yeah.  I have been needing more white fish recipes.  Gonne give this one a shot.

I've had pretty good luck with an italian grilling stone that I got as a gift a few years ago.  I think the particular one I have is a Mario Batali branded one.  It's basically a smooth slab of granite that you heat up on the grill and then cook on and  I imagine a cast iron skillet on the grill would work just as well.

I simply dab on a light olive oil and my herbs and spices of choice (I'm currently favoring Penzeys Northwood blend) and place my fillets on the stone.  After a few minutes I flip and then finish a few minutes later.  I end up with a low fat, moist fishy goodness and no hot oil mess to deal with.

Other non-fryer ideas I've done successfully in the past...

Chunks of rockfish fillet in a thai curry

Chinese style steamed fish (whole fish steamed with lots of ginger, green onions, soy, etc..)

Poor man's shrimp cocktail (sections of fillets in boiling salty water, cool in cold water and serve with cocktail sauce).

I found the glaze that they use to make Unagi (the eel sushi) at both Fubon market here in PDX and they also have it at Uawajimaya.  Cut your rockfish into thin strip/chunks 1'wide by 1/2"thick by 3"long approx. (black rockfish fillets are perfect for this)..  Coat liberally with the glaze  and then broil quickly in the oven or outside grill.  Careful, its sugar based so it can burn fast.  I serve it over seasoned rice with some steamed or grilled veg. I like to season the entire dish further with some homemade Ponzu, toasted sesame seeds and toasted crumbled Nori. That reminds me I need to make my traditional fall batch of bull kelp pickles! 

sounds good . Got some fresh for a new recipe, gonna try that one z...

I like to plank it on the BBQ.

fish, a little butter, garlic, spices and some pineapple chunks on top

Before


After


peel skin & eat

That is one monster rockfish!