Coan Ranger
08-02-2007, 07:08 PM
I am in the process of moving and have a quantity of filet that I didn't want to transport. Wife is not particularly of Rockfish but admitted this was good.
1 lb. filet
1/4 cup water
1 tsp wht. vinegar
1 tsp lemon juice (squeeze from one lemon and see below)
poach the filets in the above. I use a large, non-stick fry pan with a glass lid. get them barely done, just until white throughout. remove from pan to a plate, draining liquid. refrigerate until cool.
Filler:
1 cup chopped celery
1/4 cup chopped gr. pepper
2 tbs. chopped onion (fine)
1 tbsp. capers (optional)
Sauce:
3/4 cup mayonaisse
2 tsp. seafood seasoning (old bay, wye river, mccormick, whatever)
all remaining juice of the lemon mentioned above.
1/4 cup romano or parmesan cheese.
break up the fish into bite size pieces. add the filler. blend the sauce ingrediants with a fork then fold into fish mixture. chill 1/2 hr.
you can make all sorts of variations to your taste. next time I will try curry instead of seafood seasoning.
I like it.
1 lb. filet
1/4 cup water
1 tsp wht. vinegar
1 tsp lemon juice (squeeze from one lemon and see below)
poach the filets in the above. I use a large, non-stick fry pan with a glass lid. get them barely done, just until white throughout. remove from pan to a plate, draining liquid. refrigerate until cool.
Filler:
1 cup chopped celery
1/4 cup chopped gr. pepper
2 tbs. chopped onion (fine)
1 tbsp. capers (optional)
Sauce:
3/4 cup mayonaisse
2 tsp. seafood seasoning (old bay, wye river, mccormick, whatever)
all remaining juice of the lemon mentioned above.
1/4 cup romano or parmesan cheese.
break up the fish into bite size pieces. add the filler. blend the sauce ingrediants with a fork then fold into fish mixture. chill 1/2 hr.
you can make all sorts of variations to your taste. next time I will try curry instead of seafood seasoning.
I like it.