Location: SLO County
|I've posted this basic recipe before, but as all cooks do, I tweaked it a little. This is truly a dish for people who say they don't like fish. Of course, you have to start with a good product (the fish) to get a good end product. I have used this same recipe with rockfish, cabs and mf eels. It probably would work with anything you catch - goldfish, lizard fish, flying fish or whatever.
Start with boneless, skinless rockfish fillets. Season the fillets first with salt and pepper and I used Chef Paul's seafood seasoning.
For each fillet, melt one pat of butter in a sauce pan and add a chopped shallot and thinly sliced glove of garlic. Saute gently until soft.
You can use olive oil or a combination of butter and oil if you prefer.
Sauce: I use about a half and half frozen orange juice concentrate (no water)and Iron Chef orange ginger sauce (Vons and Safeway carry it). The only tricky part is to gauge how much sauce to make. We like a lot of sauce. But as you make it, you will be able to judge for yourself the amount that you like. I eat it with a spoon because I like more sauce.
Stir in with the shallots and garlic to combine.
Make aluminum foil boats for each fish fillet. I double the heavy duty foil and crimp up the edges. That way you can eat it in the foil for easy cleanup.
Put half of the warm sauce in the boats and the fish fillets on top. Pour the other half on the sauce on top of the fillets.
Surround the fish with sliced mango.
I like to top my fish with thinly sliced jalepeno (my wife doesn't).
Off to the BBQ. Cook on preheated grill (at medium) with lid closed until the sauce bubbles. Don't turn or cover the fish. Cook a few more minutes until done to your liking. Takes around 5 minutes - don't overcook.
"Mrs. Kittyfish, we'll just drive up to one more point, it's just a couple miles further, and look at the rocks. No more, I promise"