Help needed!Cabezon Recipe!!!

BigFishFever · 06-19-2006, 05:10 PM

Gotta nic fillet of cabezon sitting in the fridge and I need a good recipe!

Anybody got anything other than deep frying???

treebutcher · 06-19-2006, 10:39 PM

BBQ and BEER!

BigFishFever · 06-20-2006, 07:04 AM

got it....bbq and beer...got any suggestions on the howto on the BBQ?

Artwo · 06-20-2006, 09:49 AM

Here is one that I found by doing a goggle search for Cabezon Recipe..............

My favorite simple recipe is to fillet them and place in foil with butter, onions, garlic, salt and pepper and a splash of white wine. Lob a lemon over the mess, seal and bake at 350 for 15-20 minutes or flakey. Sour dough bread and a salad complete the deal. Any recipe calling for a white solid meat fish, such as lingcod, halibut or snapper will work as well.

Troutinator · 06-20-2006, 10:40 AM

one of my favorites is to simply put a shake of Johnnys Seafood Seasoning on it, poach it in a little white wine and a squeeze of lemon juice until flaky. The "wow" factor comes from topping it with a simple white sauce that you have thrown a handful of fresh oregon shrimpmeat into and heated until bubbly... makes for a nice presentation and a combination of flavors that makes peoples eyes roll back in their heads...

Subtlety · 06-24-2006, 05:51 PM

I make a little tray out of aluminum foil on the grill and put a pat of butter on it. When it heats up and melts I toss on the fish, salt, pepper, garlic, and something acidic.

flip when the sides turn opaque and eat 10 minutes later

Ride Red · 06-25-2006, 02:46 PM

Marinade in some fresh lemon or lime juice for a minute or two. Remove and dry with some paper towels. Season with whatever you like. Then cook in a basket on the BBQ. The basket will let you flip it over without falling apart. This way you'll get that smokey flavor from the BBQ that you don't get wrapped in foil.

Basket link

I also like to watch the inside temp of the fish with a digital thermometer. I have one that I can set an alarm. I put it in the thinest piece and when it's done move it to a thicker one.

The Croatian · 09-15-2006, 01:48 PM

grill till it flakes, cover with bernaise or hollindaze. Add morels or crimini shrooms to the sauce