{"id":7624,"date":"2015-06-01T12:42:53","date_gmt":"2015-06-01T18:42:53","guid":{"rendered":"http:\/\/www.loscabosguide.com\/blog\/?p=7624"},"modified":"2015-06-01T12:42:53","modified_gmt":"2015-06-01T18:42:53","slug":"how-to-cook-rooster-fish","status":"publish","type":"post","link":"https:\/\/www.loscabosguide.com\/blog\/2015\/06\/how-to-cook-rooster-fish\/","title":{"rendered":"How to Cook Rooster Fish?"},"content":{"rendered":"

From The Admirals Kitchen!!<\/strong>
\nHow to Cook Rooster Fish?<\/strong><\/p>\n

A challenging game fish, roosterfish isn’t usually considered a tasty food fish. Its distinctive dorsal fins — seven thin, long spines — rise when the fish becomes excited, giving the fish its common name. An in-shore species found in the eastern Pacific Ocean from southern California to Peru, its meat is tough and has a strong flavor. Look to the cuisine of the folks who reside on the shores near the roosterfish\u2019s habitat for the proper ways to cook this beautiful fish.<\/p>\n

\nInstructions<\/strong>
\nFillet the fish with a sharp fillet knife. Place the fillet on a work surface, skin side down. With larger game fish like roosterfish, hold the tail as you slice away the skin from the meat, placing your hand on the skin as you work your way up the fillet.Remove the bloodline; roosterfish have large bloodlines, which can give the fish a strong flavor. Once you remove the fillet from the skin, lay the fillet skin side up to expose the bloodline. Cut about 1\/2-inch deep along both sides of the bloodline in a “V” shape to completely remove it.Cut the roosterfish fillets into around cubes, sprinkle them with salt and black pepper and marinate them for 30 minutes in lime juice. Saute the fish in a skillet over high heat until lightly browned, then lower the heat to medium and cook for about five more minutes. Like other members of the jack family, roosterfish has firm flesh and flakes when done.<\/p>\n

\nRooster Fish Wrapped in Sheeted Rice<\/strong><\/p>\n

Ingredients<\/strong>
\nAt a glance
\nServes:10\u00a0 Difficulty: Medium
\no\u00a0\u00a0\u00a0 20 plaice fillets with thier skin marked
\no\u00a0\u00a0\u00a0 100g. olive oil
\no\u00a0\u00a0\u00a0 1g. crushed Fennel<\/a> seeds
\no\u00a0\u00a0\u00a0 1\/8g.Sherwood blue curry
\no\u00a0\u00a0\u00a0 8g. gray salt
\no\u00a0\u00a0\u00a0 10 sheets of rice filo<\/p>\n

Method<\/strong>
\n1.\u00a0\u00a0\u00a0 Grease fish fillets with olive oil on both sides.
\n2.\u00a0\u00a0\u00a0 Sprinkle the seasoning for each fillet on either side of meat.
\n3.\u00a0\u00a0\u00a0 Wrap each fillet with the skin up, starting with the broad end (head).
\n4.\u00a0\u00a0\u00a0 Roll each fillet in a sheet of rice filo.
\n5.\u00a0\u00a0\u00a0 Tie up each end with a blanched chive.
\n6.\u00a0\u00a0\u00a0 Fry at 180 \u00b0 between 2 and 4′ according to the size of the fillet. (2 fillets per person)
\n7.\u00a0\u00a0\u00a0 Take of any excess oil and serve with a wok of vegetables in season.<\/p>\n

\n

Lots of RecipesRooster !!<\/strong><\/p>\n

Sport fishing for bill-fish\/sailfish, in the calm Baja Pacific waters, makes for a wonderful adventure family fishing vacation. When your group of friends or family returns from a great day of sportfishing with some keepers like Dorado, Yellowfin Tuna or Snapper our cooks will prepare your days catch using some of these wonderful saltwater fish recipes. Also, for the sportmen fly-fishing for for Dorado is a lot of fun and makes for phenomenal eating. There is a lot of Rooster Fishoff of bajas Pacific coast. Lots of Sailfish, lots of Dorados, what more could the International angler ask !!!<\/p>\n

Rooster Fish Chargrilled with Salsa Verde<\/strong>
\nServes 4
\nSource of Recipe
\nRick Stein
\nIngredients
\n4 x 175-225g\/6-8oz thick tuna loin steaks
\na little olive oil
\nsalt and freshly ground black pepper
\nFor the salsa verde:
\n3tbsp flat-leaf parsley leaves
\n1tbsp mint leaves
\n3tbsp capers, drained
\n6 anchovy fillets in oil, drained
\n1 garlic clove
\n1tbsp dijon mustard
\n1\u017d2 lemon, juice only
\n120ml\/4floz extra virgin olive oil
\ninstructions<\/strong>
\n1. You can make the salsa verde some time in advance. You can hand chop the ingredients on a board or use a food processor, but do not turn it on for too long. Chop the parsley, mint, capers, anchovy fillets and garlic together.
\n2. Scoop them into a bowl and stir in the mustard, lemon juice, olive oil and 1\u017d2tsp of salt.
\n3. If you are going to cook the tuna on a barbecue, make sure that you light it a good 40 minutes before cooking them. Brush the tuna steaks on both sides with some oil and season well with salt and pepper. If you are using a rigid cast iron griddle, place it over a high heat and leave it to get hot, then drizzle it with a little oil.
\n4. Now cook the tuna steaks for 1 minute on either side until nicely striped from the griddle on both sides but still pink and juicy in the centre.
\n5. Put the tuna on four warmed plates and spoon some salsa verde on top.
\n\u00a0<\/strong>
\nRooster Fish Baked in Tomato Pur\u00e9e<\/strong>
\nIngredients<\/strong>
\n4- 6 ounce fresh rooster fillets
\n1 cup fish stock or clam juice
\n1\/8 tsp. black pepper
\n1\/8 tsp. grated nutmeg
\n2 Tbs. plus 2 tsp. tomato sauce
\n1\/8 tsp. dried oregano or 1\/4 tsp. fresh
\n3\/4 lemon, juiced
\n1 Tbs. plus 1 tsp. fresh parsley, finely minced
\nInstructions<\/strong>
\nPreheat oven to 350\u00b0F. Arrange tuna in a baking pan. Pour fish stock over tuna and season with pepper and nutmeg. Cover with a buttered piece of foil. Bake 15 minutes, until fish flakes when tested with a fork, lifting the foil and basting fish occasionally. Transfer tuna to a warm serving dish. Pour pan liquid into a heavy nonreactive saucepan and boil 4-5 minutes, or until mixture is reduced in volume by half. Stir in tomato sauce and oregano and simmer until hot. Add lemon juice and serve sauce over fish. Sprinkle with parsley.<\/p>\n

Rooster Fish Honey-Glazed with Greens<\/strong>
\nSource: Better Homes and Gardens
\nIngredients:<\/strong>
\n1\/4 cup honey
\n1\/4 cup reduced-sodium soy sauce
\n1 teaspoon toasted sesame oil
\n1\/2 teaspoon crushed red pepper
\n4 5-ounce fresh rooster fillets , 1\/2 to 1 inch thick
\n12 cups packaged mesclun or torn mixed bitter salad greens (about 8 ounces)
\n10 to 12 pear-shaped yellow or red cherry tomatoes, halved
\nInstructions<\/strong>:
\nPreheat gas grill* or broiler. In a small bowl combine honey, soy sauce, oil, and red pepper. Set aside 2 tablespoons to brush on the fish and reserve remaining for dressing. Rinse tuna; pat dry. Brush both sides of fish with the 2 tablespoons soy mixture. Grill fish on the greased rack of an uncovered grill directly over medium coals or broil until fish flakes easily with a fork (allow 4 to 6 minutes per 1\/2-inch thickness of fish). Turn 1-inch-thick steaks over halfway through cooking. Toss together mesclun and tomatoes; arrange on 4 dinner plates. Cut roosters across the grain into 1\/2-inch-wide slices; arrange on greens. Drizzle with reserved soy mixture. Makes 4 servings.
\n*Note:<\/strong> Charcoal grill may be used, but allow extra time for coals to reach proper temperature.<\/p>\n

Rooster FishBaked in White Wine and Mustard Sauce<\/strong>
\nIngredients<\/strong>
\nRooster fillets
\nEqual parts Dijon mustard
\nMayonnaise
\nWhite Wine
\nInstructions<\/strong>
\n1. Mix mustard, mayonnaise, and white wine. Make enough to cover all of the fillets you will be cooking.
\n2. Place fish in a baking dish (you may want to butter the dish to prevent sticking), and cover with the sauce. Horne a 350 until the fish flakes.<\/p>\n

Rooster Fish\u2013 Asado<\/strong>
\nIngredients<\/strong>
\n20 pounds rooster.
\n5 cups almonds, toasted then pulverized in a food processor
\n10 oz. olive oil
\n5 large onions, minced
\n1\/3 cup minced garlic
\n3 quarts fish stock
\n10 large onions, sliced thin
\n2 tablespoons thyme
\n3 cups lime juice
\nsalt and pepper, to taste
\nInstructions<\/strong>
\nHeat 1\/3 of the olive oil in a large saut\u00e9 pan. add onions saut\u00e9 briefly. Add almonds, garlic and parsley. Cook about 5 minutes. Do not brown. add 1\/3 of the fish stock. Remove from the heat, season with salt and pepper. Use the remaining olive oil to oil some 2″ hotel pans. Cover the bottom with a layer of sliced onions. Plave the fish portions on top of the onions. Sprinkle the fish with lime juice, thyme, salt and pepper. Spread a little of the almond-onion mixture on each portion. Pour some of the remaining fish stock in each pan. Bake at 350 F 20-25 minutes until fish is done. Be careful that the nut mixture does not burn.<\/p>\n

MORE\u00a0 Rooster\u00a0 RECIPES
\nRooster Fish – Crispy in Chilli and Herb Sauce<\/strong>
\nIngredients<\/strong>
\n4 tbl Honey
\n3 tbl Red wine vinegar
\n2 tbl Dark soy sauce
\n8 x Fresh rooster fillets
\nFlour for coating
\nVegetable oil
\n3 tbl Sesame seeds
\nFreshly cooked pasta, to serve
\nSAUCE
\n1 tbl Fresh mint, chopped
\n1 tbl Fresh basil, chopped
\n1 tbl Fresh coriander, chopped
\n2 tbl Fresh flat leaf parsley, chopped
\n1\/2 tsp Fresh hot green chilli pepper, chopped
\n1 x Garlic clove
\n200 ml Olive oil
\n4 tbl Plain yoghurt
\nSalt
\nInstructions<\/strong>
\nPut the honey, vinegar and soy sauce in a small pan and boil to reduce by two-thirds. Set aside. Combine all the sauce ingredients in a blender and blend until smooth. Season with salt only. Preheat the grill (broiler). Dust the skin of the fish fillets with flour. Heat a film of vegetable oil in a frying pan and quickly fry the fish, on the skin side only, until golden. Transfer the fish to a metal dish or tray, placing it skin side up. Spoon the honey mixture over the skin and sprinkle with sesame seeds. Place under the grill and cook until nicely coloured. Serve 2 fillets on each warmed plate with fresh pasta. Spoon the sauce over the pasta and serve.<\/p>\n

\n

BEWARE:<\/strong> Please beware of the guys in the street selling boat charters. If you wait till the day you are fishing and go to the dock where your boat is many times people will mislead you to another boat or dock trying to put you on a boat that was not meant for you. You need to have a person guide you to your boat, who is from a reputable charter company. This way there is no confusion or misleading. Please remember when renting Sport fishing boats in Cabo that you rent your boat from reputable and established business. Walk into a fishing fleet office and ask questions about what you are getting and what are the costs? You don’t want to rent boats from vendors in the streets and you do not want to book through shady websites offering you the world. Check through travel forums about reputable fishing fleets to deal with. Look for testimonials about the fleet your booking, your charter with. Ask about what will the boat be supplying? Will it include beverages or lunches? How much does it cost to fillet your catch? Check to see if charter boat is insured? Ask about getting your catch smoked? Check cost of a fishing license. These are just a few things to consider when booking your charter boat. We will be talking more about this in the next weeks fishing report. Until next time good fishing and we hope to see you in Cabo soon. Come by the office here in Cabo and get all the latest up to date fishing report. http:\/\/www.jcsportfishing.com<\/a> http:\/\/youtu.be\/tSXN6pifQyQ<\/a>\n<\/p>\n

\"jcs-sportfishing-cabo-logo2\"<\/a>Craig Leonard
\nCresta Del Mar Homesites\/Homes
\nCentury 21 Los Cabos Real Estate
\nEmail: caboluxuryhomes@gmail.com
\nWebsite: http:\/\/www.vacationrentalsloscabos.com<\/a>
\nCell\u00a0 Dialing From U.S.\/CAN Cell 011 52 1 624 160 9039
\nOffice Dialing From U.S\/CAN 011 52 624 145 8631
\nHome Dialing From U.S\/CAN 011 52 624 105 1458
\nDialing Locally Cell 044 624 160 9039
\nOffice Locally 145 8631
\nHome Locally 105 1458<\/p>\n","protected":false},"excerpt":{"rendered":"

From The Admirals Kitchen!! How to Cook Rooster Fish? A challenging game fish, roosterfish isn’t usually considered a tasty food fish. Its distinctive dorsal fins — seven thin, long spines — rise when the fish becomes excited, giving the fish its common name. An in-shore species found in the eastern Pacific Ocean from southern California […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[840,597,649,650],"tags":[],"_links":{"self":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/7624"}],"collection":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/comments?post=7624"}],"version-history":[{"count":1,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/7624\/revisions"}],"predecessor-version":[{"id":7625,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/posts\/7624\/revisions\/7625"}],"wp:attachment":[{"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/media?parent=7624"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/categories?post=7624"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.loscabosguide.com\/blog\/wp-json\/wp\/v2\/tags?post=7624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}