Thursday, September 24, 2020

Coconut Baked Rockfish

 The sea is a playground and a work place for me.  It is also a grocery store.  Fishing, crabbing, and foraging from the kayak puts food on the table.  We often fish for rockfish from our kayaks which include black cod, lingcod, blue cod, red snappers (vermillion), and cabezon.  There are many ways to cook rockfish.  Baking it is one of the easiest ways to cook rockfish.

Pulling in a blue lingcod while kayak fishing on the Mendocino Coast of California.

My go-to recipe for dinner is Coconut Baked Rockfish.

To prepare it, I crack an egg and soak and coat the fillet in the egg.

Some lingcods are blue and have blue meat like this one. The meat turns white when you cook it.

I then toss the egg coated fillet in a lightly oiled or greased baking dish.  I dump the remaining egg over the fish and into the dish.

Lingcod in baking pan coated with egg.

Then I coat the fish liberally with coconut flakes and season with sea salt, pepper, and garlic powder.  Sometimes I add some cayenne for a little kick.

Coat with coconut flakes, sea salt, pepper, and other desired spices.

Bake it at 350 for 20 minutes (cooking time can vary based on the thickness of the fillet).

Baked Coconut Rockfish

YUM! Our regular weekday meal will include the fish and some stir fried vegetables from the garden.  The meal is simple and delicious - also keto friendly.  Try it and let me know what you think.

Landing this nice lingcod while kayak fishing on the Mendocino Coast.