Posted by: socalsalty | May 16, 2011

What To Do With All The ‘Cuda

I had an edict from my housemate…“Clean all the fish out of the fridge!”  I managed to eat or give away all the filets from the previous weekend’s outing with Dan Hernandez, but I still had a whole sheephead, a whole black perch, 2 whole bankies, and then a slew of cuda slabs from this week.  So Sunday I figured I better cook and I decided to try it a few different ways.  I kept one bank whole and cut the rest up.  With the cuda slabs, I cut off the rib meat and left half of it slabbed, and skinned the rest.

Here’s what I did.  I got the Hibachi going and then went inside to prep the fish.  The first group I did in a Citrus, Beer and Soy Sauce marinade…

Citrus, beer, and soy marinade

For the marinade I combined the juice of 2 each lemons and limes, 4 serrano peppers, 3 cloves of garlic, 1/2 can of beer, 1/2 cup of soy sauce, and salt/pepper.  Then I whisked in some olive oil and added half the fish.

Then I took it out to the grill which was going nicely now.  I spread out the coals across the middle section of the hibachi (so I have a cooler spot on the sides away from direct heat), and arranged the fish on the grill, skin side down.  From L to R, that is the bank perch, cuda with skin, sheephead, perch, and then cuda filet.  Inside the foil is the whole bankie.

Skin side down, on the direct heat

While that was going, I prepped the “control group” of just salt and pepper and drizzled with olive oil.

The Control Group: cuda slab, perch, sheep, bankie, cuda filet

Most of the cooking is done with the skin side on the heat, maybe 15-20 minutes.  You just have to eye it and see how it’s coming along.  Last five minutes I turned it over so that the meat side faced the heat…mostly just to get some nice grill marks on the meat.  I’ll give you my thoughts on what worked and what didn’t in the next post.

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Responses

  1. Me likey So Cal Salty! It’s lunch time, and I now see a fish taco run in my immediate future. I’ve got some sanddabs, lobster, and sheep crab in my freezer calling my name. I just might have to have myself a gill & grill-fest this weekend. Thanks for the inspiration!


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