With the question about Westport charters veering into cooking methods. I thought it might be worth starting a new thread.
While I am addressing Rockfish here, Lingcod and Halibut may be prepared the same way.
Fresh Rockfish are delicious cooked many ways. The product is particularly good if the fish has been bled and iced as soon as caught.
Actually this is true of most fish.
Whack, bleed and ice are always my preference. This may not be possible on charters, but should be.
Everyone that catches and eats Rockfish probably have their favorite recipes, or ways of preparing them.
Here are a few of mine.

Steamed Rockfish: Place chunks of fillets in a frying pan with water added to the level of half the piece of fish. Cook until the water is slightly boiling and the fish will flake with a fork. Season the fish with a little salt and pepper.
Serve the fish piece on a Kaiser roll coated with tarter sauce and place a thin slice of medium or sharp cheddar cheese on the filet
If you have any fish left over, flake it and on the next morning, toast some wheat bread, layer with tarter sauce, flaked fish and a slice of cheddar cheese, then place in an oven using the broiler setting at high or medium until the cheese is melted.
. Either is the best breakfast sandwich you may ever have.

Barbequed Rockfish: Marinate several fillets in a Ziploc bag using one
cup soy or teriyaki sauce, one-cup brown sugar and two cups water mixed as a liquid. Place in a refrigerator or ice chest for a minimum of one hour to a couple of hours.
Cook fillets on a barbeque until the fillets flake, with the center of the fish translucent. Don’t overcook. Serve with coleslaw and tartar sauce and lemon.

Pan fried: Cut slices of a Rockfish fillets sliced on a diagonal to have several two inch long pieces, coat in egg wash with milk and salt and paper to taste, then dip in your choice of Panko, Bread Crumbs, Cornmeal, of flour. Set on paper towel to let the covering dry out a little. After the coating has set up, cook in a frying pan at medium heat
with canola or olive oil until browned on both sides. You might add a few cloves of mashed garlic for additional seasoning along with salt and pepper.

Deep-fried: I try to stay away from this option, but traditional fish and chips make a delicious meal. Cut fillets into two inch sections sliced on the diagonal. I use pancake batter mix to coat the fish, deep-frying it until it is browned on both sides.
It is delicious but not a good choice for heart healthy cooking. Slice Russet potatoes into French fry size pieces, pre-cook them partially, then drain on a paper towel. Place them back in the fry cooker to bring the to a golden brown and cover the cooked fries with foil while cooking the fish pieces. Serve with coleslaw, the French fries and your favorite brew. Unless you have the ability to man-up, please don’t tell your cardiologist. Those of you who are young enough to not have a cardiologist, enjoy all you can.
I expect Eyefish can give us a recipe for whole steamed Rockfish with black bean sauce.

You are going to die from something. Might as well be deep fried halibut and chips.

Gutz,
As I sit here eating a half of a chocolate covered donut. I'll have to admit you
have a point.
Sebastes

i just cooked ling cod, salmon, and some hood canal shrimp in diced italian tomatoes served over angle hair pasta. to die for.

1 egg, salt, pepper, splash of milk and enough flour to turn the mess into a healthy batter...then add curry, it adds a uniquely sweet kick to fish & chips....yum.

Asian style:

Scale it
Slit the sides a few times
Salt
Pepper
Dust with cornstarch
Deep fry until golden brown

My new favorie recipe:

2 lb halibut fillet
1 cup sour cream
1 cup mayonnaise
1/4 cup chopped green onions
3 tablespoons freshly squeezed lemon juice
2 cups crushed Ritz crackers
1 large yellow onion, sliced
1/4 cup butter

Melt butter in a large frying pan. Add sliced onion and sauté until onion is translucent then spread evenly over bottom of baking pan; set aside.
In a bowl mix together sour cream, mayonnaise, green onions and lemon juice. Arrange halibut over top of a bad of onions in baking pan. Spread sour cream and mayonnaise mixture over the top of the halibut. Sprinkle generously with crushed Ritz crackers.

Bake at 375°F for 40-50 minutes (depending on thickness of fish).

You could cover anything a in a cup of mayo and a cup of sour cream and it'd probably taste good. (Substitute crushed tims cascade tater chips for the ritz. Quite good also)

Rockfish make killer fish tacos. Cilantro, lime, cumin, chipolte. Sautee and stuff into a soft taco shell.

When it comes to white meat nothing is better then deep fried,how ever it's not the healthiest way to eat it.So use extra light olive oil and lay off the tartar and syk your self into thinking it's a little more heathy.When I get tired of that I get into baking the stuff.Good luck,
SZ

good post. damn I am hungry now.

I have used instant potatoes as a bredding. pretty fu.kimg good! favorite is tempura then Panko....

might have try the tim's cascade chips at one point.

might have try the tim's cascade chips at one point. [/quote]


Try the Jalapeno ones - you won't regret it. Well maybe your arteries will, but . . .

Here's an interesting recipe that my fishing partner showed me when I lived in Santa Barbara...we used it mostly on halibut, but we also used it for Calico Bass and lingcod...it was by far the best on halibut.

Put a chunk of fish on a cedar plank. A "chunk" is relative, of course...since California halibut are small, we used an entire loin.

Sprinkle it with fresh garlic, fresh ground pepper, lemon salt, and here's the important part; lots of fresh grated ginger.

We did the next parts outside, for obvious reasons.

On the Coleman stove, we heated up half a gallon of peanut oil until it was just starting to smoke, as hot as we could get it without it catching on fire...set the plank with fish on the ground out in the gravel on the driveway. Take the boiling oil, and slowly pour half of it on top of the fish...reapply all the spices, and slowly pour the other half of the oil on it.

Eat it asap.

Man, it was good.

Fish on...

Todd

This one comes courtesy of my buddy R W B who asked me to post it here.

Halibut / Ling in Lemon Parsley Butter

½ cup margarine or butter
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
1 tablespoon snipped parsley
¼ teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon celery seed
1 pound halibut fillets, fresh or frozen, thawed

Makes 4 servings

1. Place margarine in rectangular baking dish, 12X8 inches or 10 inch square casserole. Microwave at HIGH (100%) until melted, 45 seconds to 1 minute 30 seconds. Blend in remaining ingredients except fish fillets.

2. Coat both sides of fish fillets with butter sauce. Arrange in the baking dish. Cover with waxed paper. Microwave at HIGH (100%) until fish flakes easily in center with fork, 4 minutes.

__________

R W B on – Micro waving Fish

I find for the best results, cut the fillets into two inch long pieces. Thinner tail end pieces will cook quicker than larger front end pieces. Therefore try to cook equally thick or large pieces together and thinner or tail pieces together. Start with a microwave time of two minutes and work up to four minutes if necessary. You don’t want to overcook the fish. Just cook it until the layers start to separate. I use the real – lemon squeeze container or a larger bottle – depending on how much fish you have to cook – and how often. I use butter rather than margarine. I don’t use the parsley or celery seed. I keep it simple, but seasonings are personal preferences.