Rockfish on the Bone with an Uni Butter Sauce.

Contributed Catch and Cook 2019 competitor Steven Hood

INGREDIENTS

• Lingcod (Rockfish works too)

• Salted butter

• Extra virgin Olive oil

• Minced garlic

• 6-8 purple urchin

METHOD

Crack urchin, remove the roe and clean it. Set aside. Fillet one side of lingcod and set removed filet aside for dinner tomorrow. Now you’re left with the opposite fillet which is still connected to the spine, tail and head (if doing rockfish I use whole fish depending on size). Coat lingcod in thin layer of extra virgin olive oil and place directly on bbq or frying pan on med heat. (The key is to cook it slowly for a long time), Rotate fish every 5ish min (fish will usually curve when cooking so you will have to get creative with your flipping to make sure every surface gets its turn on the grill/pan). 

In a separate pan while fish is cooking put in half a stick of butter (4tablespoons) and liquefy it over low-med heat. Then scoop off the foam (top layer) leaving you with clarified butter.

Add one teaspoon (or desired amount) of minced garlic and the previously set aside urchin roe to clarified butter. Cook until urchin just starts to separate (approximately 2min) then remove from heat. I cut the row into smaller pieces at this point but that’s up to your preference.

Once lingcod is cooked thoroughly set on serving dish. Top lingcod with generous portion of urchin garlic butter topping.