Fresh Catch, The Most Incredible Broiled Fish


Moving to the Pacific West Coast one would expect to be showered with fresh seafood wherever you go along the coast, so did I, only to find out that this is not the case.

Yellowtail tuna

Straight to Recipe


 Tips & Tricks l Recipe


There are only a few places where you can actually get a catch of the day, fresh of the boat; otherwise, it is the catch of the market (super).

Fisherman at Tuna Harbor San Diego
Part of the reason for all of this are all the permits involved, commercial fisherman are actually not allowed to hold dock side sales unless they hold a special permit.
The only real dock side market we found so far is in the “San Diego Tuna Harbor Dock Side Market”, where you get fishing boats dock early in the morning and set up a farmers market style market, to sell whatever the catch from the days and night before. The offerings usually include live Urchins, Crabs, Rockfish, Tuna; sometimes Yellowtail, Shrimp and Opah.

Opah Fresh OpahWe did learn how to fish a while ago, from the beach, to experience the freshest fish you can possible eat; and it is the best, within hours from the ocean to the pan.

So recently we took it a step up, signed up with one of the “Party Boats” to explore if we could catch our own supply of seafood. We left the docks of Cabrillo Beach in San Pedro one Sunday afternoon to go out to sea and see if we can fill our bag for our supply of fresh fish. A quick stop at the bait dock to pick up live anchovies and frozen squid and off we go. There was rumor of yellow tail off the coast, but to far out, so we went for rockfish instead. These are great tasting fish and they come pan sized. We had to overcome a little learning curve to migrate from surf-fisher woman and man, to fish rockfish in depth of 300 feet. With the help of the crew we got adjusted quite well, as the photo of our assorted cooler will show, a full bag of Bocaccio, Chillipepper and a Redbanded Rockfish.

Fresh Caught RockfishThe crews on the party boats are very friendly and helpful and will clean and dress the fish the way you like.
We do it ourselves at home; to make sure no edible part of the fish gets wasted. If we fillet the fish the bones go into fish stock, the collars or the head could be a separate dish, or end up in the stock as well. The smaller fish we usually prepare whole.

Catch of the dayHere is the most simple, fastest; and in our opinion the most honest way to prepare your fish coming back from the boat, beach or dockside market.

Cooked Fresh Catch


Tips & Tricks

 

Broiled Fish

After scaling and gutting your fresh catch, make some cuts in the thickest part of the fish; usually we make three slashes in a medium fish, I go right to the bone
Brush with Olive Oil on both sides
Season with salt and pepper to your liking
Place the fish on stainless wire rack over a baking sheet, the rack is important so liquid can drip off, leaving you with a crispy skin fish.
Place the fish under the broiler, about 5 inches away; the fish should be close to the broiler, because they cook fast and you want to crisp the skin and cook the meat at the same time.
The first side is ready when the skin gets brown, crispy and starts to bubble.
Turn over and treat the other side the same

Eat right out of the oven when the fish skin is really crispy.


Recipe

 

The Most Incredible Broiled Fish

Print Recipe
Serves: 2 Cooking Time: 15-20 minutes

Ingredients

  • One fresh caught fish, scaled and cleaned.
  • 2 Tablespoons olive oil
  • Sea salt and freshly grounded black or white pepper to taste.

Instructions

1

After scaling and gutting your fresh catch

2

Make some cuts in the thickest part of the fish; usually we make three slashes in a medium fish, I go right to the bone

3

Brush with Olive Oil on both sides

4

Season with salt and pepper to your liking

5

Place the fish on stainless wire rack over a baking sheet, the rack is important so liquid can drip off, leaving you with a crispy skin fish.

6

Place the fish under the broiler, about 5 inches away; the fish should be close to the broiler, because they cook fast and you want to crisp the skin and cook the meat at the same time.

7

The first side is ready when the skin gets brown, crispy and starts to bubble.

8

Turn over and treat the other side the same

9

Eat right out of the oven when the fish skin is really crispy.

 

Did you make this recipe? We want to see it!

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