Trip with a Bluegrass Buddy
Yesterday I went out fishing with my Bluegrass Buddy. We launched the boat in Point Loma, California and headed out 7 miles in my 16 foot skiff. It was a great day on the water!!
We used jigs and bait, caught fish on both. Kept 13 Rock Fish, Released 5 Rockfish with the EcoLeeser RokLees Fish Descender. I kept 3 fish, 2 small 1 pounders for a whole fish dinner and 1 2 pounder I filleted. My wife tried a new recipe that required me to debone the fish. After cleaning and descaling, I butterflied the fish and removed all the bones, leaving the head and skin intact.
First debone and butterfy the fish.
Here is a link to the YouTube video that demonstrated how to debone and butterfly a fish http://www.youtube.com/watch?v=IkYUTKZbl-8
Recipe Whole Fish
1 1lb fish per person, Deboned and Butterflied
Salt and Pepper
2 Fresh Lemons – 1 sliced thin, and juice of one lemon
Virgin Olive Oil
Fresh Herbs, Chives, Oregano, Marjoram, Savory and Tarragon
Prehead Oven to 450 degrees, (or Grill)
Rub outside of fish with Olive Oil
Sprinkle butterflied fish with Salt and pepper
Stuff inside with slices of lemon and then herbs. We used fresh parsley, savory, tarragon, marjoram and chives. Kinda hard to be exact and you can use herbs that you like. We have a herb garden out the back door, so our herbs were fresh picked right before cooking. Rosemary would also be good in the mix.
Once herbs and lemon slices are inside, pull skin over and sprinkle the outside with salt and pepper. We baked them for 22 minutes. You could grill them for about 10 mins a side, or until meat flakes and is cooked.
She chopped up the leftover herbs and added alittle oil and lemon to use as a garnish with a fresh lemon half
This was really good, but we decided unless we were putting in a stuffing it was too much effort and loss of meat to do the deboning. It was a good experiment tho and I learned a new technique.