Fishing Forum

For multitaskers only.

Get water boiling for pasta, (penne rigate or rigatoni).
On another burner heat up a couple tablespoons of olive oil on medium low heat.
On another burner heat up some canola or equivalent oil for frying, medium heat, enough to cover pan in about 1/4 of an inch.
In the pan with olive oil, brown two chunks of crushed or finely diced garlic, then quickly add 2 28 ounce cans of tomatos (I prefer cento brand and I hand crush each tomato). Let that cook occasionally stirring.
By this time water should be boiling, so throw in the box of pasta.
Pat dry burbot fillets, season with sea salt and a little garlic powder.
Beat two eggs, soak fillets in egg, then bread in a 1/3 parmiggiano 2/3 bread crumb combo.
Begin to fry the burbot 6 minutes before the pasta should be done based on estimated cooking time, until golden brown, about 90 seconds each side.
Add fresh chopped basil to sauce just before its completed.

The goal is to have the red sauce, fried fish and pasta should all be finished at the same time. Add sauce to pasta, layer it in a casserole dish with mozzarella, (preferably fresh mozzarella di bufala).
Lay the burbot on the pasta, and cover everything with mozzarella and parmiggiano. Bake for 25 minutes at 350, or until mozzarella is turning golden brown.
Serve immediately.

You shall almost choke due to the sheer volume of awesomeness.

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I read your recipe and had to put a bib on to control the drooling! A good bottle of white and I'll be in Tall Cotton! Thanks
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Man that sounds good. I love good food porn.
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I forgot to mention to add salt and season the red sauce to taste. Usually all I add is fresh basil, and them stems from where I spent time in Italy. Awesome stuff!
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That sounds wonderfull. If I ever get some burbot I will have to give that one a try. Do they really taste like lobster?



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[quote outdoorsman1]That sounds wonderfull. If I ever get some burbot I will have to give that one a try. Do they really taste like lobster?



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They can if you prepare them the right way. Try boiling them quickly in a 50/50 combination of seven up and salt water, then dip them in garlic butter. Awesome. I have also then given them a quick fry in garlic butter as well after the boiling.

You can bread it and fry it or bake it, batter it. I have cooked burbot so many different ways and it's always great.

There are also many other recipes for the lobster flavor with burbot online. Search out a couple and try one that suits your fancy.

From my catch over the weekend, I have already given away burbot to 8 people, and I am saving the rest for myself. Burbot is like Kate Upton, everybody wants to get a piece of the action.

What I found interesting, is while I caught a couple pushing nice 5 pounders, most of the fish I caught over the weekend were fairly small. The second day my team mate and I caught 68 fish, and they weighed at 68 lbs. Anglers are making a difference, and with the smaller sizes the mercury warnings are not an issue. I am going to eat up!

Everyone thinking about hitting the Gorge this weekend, be careful! The ice will be disappearing before your eyes with lows above freezing and the wind blowing.
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Man that looks AMAZING!

Gotta get those burbot off my bucket list to try this recipe.

Have you tried other types of fish with this recipe? Do you have any other tasty ways to prepare fish that you are holding back on?\

P.S. Nice golden in the avatar pic.[cool]
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[quote TyeDyeTwins]Man that looks AMAZING!

Gotta get those burbot off my bucket list to try this recipe.

Have you tried other types of fish with this recipe? Do you have any other tasty ways to prepare fish that you are holding back on?\

P.S. Nice golden in the avatar pic.[cool][/quote]

Never tried other fish with this reciped. I will say the round shoulders of the burbot work better than the tail with this one. The best substitute would be decent sized walleye imho.

I have lots of recipe's, as I love to cook. I love to make a seafood risotto, so I am going to give one a try with the burbot this time around. If it turns out well, I will post that one on as well. Seafood risotto can be tricky on timing because the rice has to cook, but you don't want to overcook the fish.

Usually, it's hard for me to share recipe's, as I learned to be fairly fluid in the kitchen, and do most of the seasoning to taste, so the amounts of the little spices can be varied with personal preference. I will say I didn't get fat thinking about good food.....

That golden trout was the brightest I have ever seen.
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