Since there isn’t any salmon to be had these days at Pillar Point Harbor (the commercial salmon season is scheduled to start again on June 25), you might try some alternatives in Half Moon Bay. Rockfish season is now open. Why not try that for dinner?
Rockfish is the perfect fish for making fish and chips. It’s a firm white fish that probably won’t hold up to grilling like salmon or halibut, but you can also use it for simple preparations like baking or pan-frying.
How to prepare it? Some ideas:
Battered Fish
Once in a while, it’s fun to make fried fish. You can don't have to deep fry it. Just make it in a pan with a fraction of the oil needed for deep frying.
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Batter
1 c all-purpose flour
1 tsp sea or Kosher salt
1 tsp baking powder
Dash of Old Bay Seasoning
1 c water*
1 Tbl white vinegar
*to make beer battered fish, omit water and vinegar and use 1 c of beer instead
1-2 lbs of Rockfish, cut into pieces
Cornstarch
1/4 – 1/2 c vegetable oil for frying (safflower or peanut)
1. Mix dry ingredients of batter first then add water and vinegar. Mix until there are no more lumps. Place in the fridge for 15 minutes.
2. Place enough oil in a large frying pan to cover the bottom of the pan. Turn heat to medium-high. Heat oil while preparing fish.
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3. If the fish is wet, pat dry with a paper towel. When oil is ready, dredge fish lightly in cornstarch, tapping to remove excess. Place fish in batter and then carefully place in pan. Batter should sizzle when it is placed in the pan; otherwise, the oil is not hot enough.
4. Cook on one side until golden brown. Carefully turn over with a fish spatula or tongs, turning the fish away from you. Cook on the other side.
5. Remove from pan and place on a plate covered with either a paper towel or brown paper (e.g. from a shopping bag).
6. Make a quick tartar sauce with 1/2 c mayo, 2 Tbl sweet relish and 1/2 tsp dijon mustard.
Almond Crusted Rockfish (gluten-free!)
Topping
1/2 c almond flour (or slivered almonds chopped in a processor)*
1/4 c finely chopped parsley
1/4 c melted unsalted butter
2 Tbl fresh lemon juice (about 1 lemon)
1 teaspoon sea or Kosher salt (or 1/2 tsp table salt)
1/4 tsp ground black pepper
Dash of cayenne or Tabasco (optional)
*If you don’t have almonds and don’t need this to be gluten-free, use crushed crackers or breadcrumbs
1-2 lbs Rockfish (remove fish from fridge 30 minutes before preparation to help it come to room temperature)
1/2 fresh lemon
Place topping ingredients in a small bowl and mix. Place fish in a shallow, greased baking dish. Pre-heat oven to 400F. Place topping on fish, pressing into top. When oven is hot, place pan in oven and bake for 15-18 minutes or until fish flakes easily with a fork. Squeeze some additional lemon on top.
Sweet and Sour Rockfish
Use the following recipe for Sweet and Sour Chicken, except substitute Rockfish for the chicken. Notice the batter is made from egg whites, cornstarch and salt; naturally gluten-free.
Black Cod with an Italian Salsa
You can substitute the Black Cod with any firm white fish, like Rockfish, in this recipe. With fresh tomatoes right around the corner, try it with this simple Italian tomato salsa.
