How to Cook Rockfish Fillets

Dan Hernandez: This week in The Galley we are with Cap, the owner of Berth 55 Seafood market in Long Beach and Cap’s going to cook up the rock fish that we had loopy fillet for us last week.

Male: Yes.

Dan Hernandez: And how are you going to that for us Cap?

Male: Well, we’re going to put it on our specialized grill here. We don’t charbroil it. We put it on a griddle here and we used our seasoning.

Dan Hernandez: The last time I did a quick segment of this about eight years ago, a long time ago.

Male: A little bit more gray in the hair right now.

Dan Hernandez: Yeah, it’s nice to be back here with you. Alright, how do we get started?

Male: It’s really simple, the whole idea of our restaurant is to get food out really quick so we just kind of -- we’re going to take this fillet and we’re going to put it on the griddle like this and so it doesn’t stick on there with fish that’s really, really fresh and we used our barbecue seasoning. We just kind of put a little bit on one side here and then we used a little bit of pepper, and that is it. We just kind of cover it up and we’ll wait a couple of minutes here and it will be ready to turn over and we’ll do exactly the same thing.

Dan Hernandez: Now what is the one thing you see, big mistake people do when they cook their fish at home.

Male: People overcook the fish. They always overcook the fish. They think it’s not going to be done. Typically fish, when it’s cooked, it is done within a couple of minutes, three to five minutes at most.

Dan Hernandez: And I think a lot of people don’t understand even when you put the fish off the heat it is still cooked.

Male: Okay we’re going to take the fish and flip it over.

Dan Hernandez: Nice grill mark down there and everything.

Male: Absolutely.

Dan Hernandez: Is that just butter or what do you call?

Male: We use margarine to make it less fatty but it’s really good like this. It’s just pretty much so it doesn’t stick to the grill. And you don’t want to be really heavy on the seasoning, whatever seasoning you do use because it kind of defeats the purpose of having a healthy dish.

Dan Hernandez: Alright, it looks so good. When he has this all done, he’s going to bring it over to me so thanks a lot, I’d be waiting for this.

Male: Thank you.

Dan Hernandez: I think it’s done.

Male: Yes, it is ready to go.

Dan Hernandez: This is the dish people can order here everyday?

Male: Yes. It’s one of our specialties.

Dan Hernandez: Now that looks beautiful. Now what we have here is just the rock fish. It’s grilled here to get the traditional sauce, cocktail sauce and this is some of our lemon-lime dipping sauce. That is good. Excellent stuff, nice, easy dish to do. And I think the whole thing is what we covered last week. We’d be talking about cocktail fish breast, chill it -- right away.

Male: Right.

Dan Hernandez: That’s delicious. Thanks again Cap.

Male: Thank you Danny.

Dan Hernandez: That’s a great, easy dish and again the sauce that we used on there is my dipping sauce here, you can find it at the local store and on the website and if you want to try this dish, come down here and visit Pat, he’s going to cook it up for you rock fish, Berth 55 Seafood Market here in Long Beach, California. Now let’s get back on the water and show you more exciting action here on Sport Fishing.