Saturday, October 1, 2011

Herb Encrusted Cabazon

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I had not been fishing since, well, a long time.  So when a local fishing boat posted a discount coupon on SignOn San Diego Daily Deals, I snapped it up!  My accomplice was a swimmer friend of mine, Gracie.  She's totally game!  We boarded the Chubasco II just after 5AM for an all day trip to Isla los Coronados (in Mexican waters).  I was hoping for yellow tail, halibut, grouper, but instead hooked a smallish rock cod, a sheephead (under the limit by 1/2 inch and so technically still female),  a sculpin (which amazingly disappeared) and the cabazon.
We had an amazing day!  Gracie and I were the only girls fishing...Gracie was the 1st with a fish and I was the 2nd...the boys were not too happy about that LOL!

That cabazon put up quite the fight.  Not a very pretty fish, ill-tempered, but mighty tasty...You mess with my bait, you'll end up on my plate!

When I returned home, I searched online for a recipe for cabazon...there was only one.  It called for green pepper corns (not my favorite) and sumac.  Sumac?  No, didn't feel like poisoning anyone today.  So, it was off to the spice cabinet to throw stuff together.  And it was good.  The fish is a touch spicy but is offset with the sweet onions.

Herb Encrusted Cabazon with Caramelized Onion
start with a sardine and a fishing pole ...

2           Fish Fillets
2 tsp     Olive Oil
3 T        Parmesan Cheese (grated)
1/2 tsp  Tarragon Leaves
1/2 tsp  Paprika
1/2 tsp  Fennel Seeds
1/4 tsp  Coriander
pinch    Salt
1/4 tsp  Black Pepper
1 pat     Butter
1/2       Onion (diced)
1/3 c    White Wine

Set oven for 450'  Place fish fillets on baking pan and rub with olive oil. Combine Parmesan cheese, tarragon, paprika, fennel seeds, coriander, salt and pepper together and cover fillets; gently press down.  Bake in oven for 12 minutes or until fish is flaky.

While fish is cooking, melt pat of butter in a small skillet and cook onions until golden.  Turn down heat and add 1/3 cup of white wine to deglaze the pan.  Continue cooking until most of the liquid is evaporated.

Serve fish on top of the onions.

Enjoy with (more) Wine.


  1. Holy Cow! What a fun day and to follow it up with something so incredibly yummy looking. Do you think this would go good with trout or halibut? Looks great!

  2. trout may be too strong for it, but any firm white fish would work well...I loved fishing again! Got the trip on Groupon :o)


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