Soak the cut up rockcod in lime juice in a glass, ceramic or stainless bowl (NO aluminum or plastic) in the fridge (the citric acid from the limes cooks the fish) for 4 hours. I use two-quart canning jars. Completely submerge the fish in juice. After 4 hour lime soak, mix everything, including the lime juice in a big glass, ceramic, stainless bowl and put back in fridge for an hour. Get your tortilla chips and a cold beer ready. You’re going to be busy for a while.
M M M Good Fish Tacos
Stewart's Lingcod fish stew
Put it in a pot of water of about 1 gallon water boil. Boil for half hour to 45 mins. Add salt and pepper.
Boil it down for 30 minutes. It is amazing.
Okie Tartar Sauce
Shred pickles, chop red onion, and combine with mayonnaise. Add seasonings and lemon juice. Mix well. Let sit in refrigerator for 1 hour. Serve with fish and enjoy.
Greg's Bonita Poki
Dice your fish into nickle sized pieces then place in a non-aluminum bowl and place in the freezer for about 30 minutes to keep chilled. While fish is chilling you can prep all other ingredients.
Remove bowl of fish from freezer and add all the wet ingredients to the fish in the bowl. Then one by one, add the dry ingredients, stirring and mixing after each new ingredient is added so that everything is evenly dispersed. Thats it. Now its ready to eat.
Hot Bobby’s Lingcod
Soak fish sticks in lemon juice for at least an hour. Get a big skillet hot with ¼” peanut oil and ¼” canola oil. Roll fish in a bowl of Dixie Fry and place in hot oil. Turn once. Done when golden (not dark).
JT’s BBQ Halibut
Place halibut (don't layer fish) in a ceramic or oven safe glass casserole style dish. Layer onions and jalapeno over fish. Cover 3/8" with bbq sauce (not too much). Layer mozzarella slices on top. Bake uncovered in preheated oven at 350 for 20-25 minutes. When you remove from oven it’s still cooking. Test for rawness after a few minutes of being out of the oven.
Tom's "get 'er done" Salmon on a cedar plank
Soak cedar plank for two hours. On a plate, season the tops of the filets with a coating of seasoning. Place cedar plank on heated grill for 5 minutes then flip over. Place the filets skin side down on the plank, keep the grill around 300-350 if possible. Cook for 15-20 minutes depending on the thickness of the filets and amount of heat. This is the most simple way to cook the filets and best tasting I've found yet.
Keoki's Salmon on a cedar plank
Soak cedar plank for one hour. Place Salmon filet on the plank and cover with EVOO, then course sea salt and fresh ground black pepper. Heat in small pan equal parts of butter, honey and good bourbon glaze salmon with half of the mixture and complete when the salmon is done.
On the grill, indirect heat with a few hickory chips and your good to go.
Cut raw fairly thick Halibut Steak into 4 pieces, dust flour over each piece of Halibut, dip in raw egg, then coat each piece of Halibut with Panko Italian Seasoned Bread Crumbs.
Put 2 TBS of olive oil in a fry pan and saute each side of the Halibut for five minutes, total cooking time ten minutes. Salt with Lawry's Garlic Salt.
Ron's GravlaxSalmon filets cut no more than 1" thick.
Put boneless filets on a plate and sprinkle (almost coated) with salt. Lay dill weed on top and spritz filets with vodka.
Put filets meat-to-meat (not skin-to-skin) and wrap tightly with saran wrap.
Lay flat on plate in refrigerator with something heavy on top like a brick for 36 hours.
Flip the wrapped filets over and apply brick pressure again for another 36 hours.
Smoked Salmon Deluxe - Tom's versionBased on 5 pounds of salmon filets cut no more than 1" thick. Have a bag of Little Chief Alder wood flavor fuel ready for smoking the following day.
Put everything in a blender on real slow or use a hand held blender/mixer.
Submerge fish in brine using a stainless, glass or ceramic bowl/pot (non-aluminum). Cover for 18-24 hours in fridge.
Take salmon out of fridge, oil up racks with vegetable oil (spray on PAM works great) then put fish on racks, skin side down. Fan the racks for about 30-60 minutes so some sort of skin (pellicle) develops. Start the smoker with a pan of wood.
Smoker ought to be smoking good. Drop rack of fish into smoker. I smoke mine for 5 or 6 hours depending on weather and amount of fish in the smoker. Usually takes 4-5 pans of wood. Change pan about every hour. Fish on bottom racks get cooked more so put big/thick pieces on bottom and thinnest on top.