The sculpin fish are commonly referred to as the scorpion fish because of their sharp spines. These fish have a white, fairly firm texture similar to cod, though their taste is unique. Sculpin fish can be prepared a variety of different ways, each adding something to the flavor of the meat. Serve sculpin fish with steamed new potatoes and butter, sautéed broccoli and a glass of crisp, dry white wine like sauvignon blanc or pinot gris.
Broiled Sculpin Fillets
Remove the sculpin fillets from the refrigerator one hour before you want to cook them so they can warm up to room temperature. Always keep the meat covered tightly with plastic wrap.
Preheat the broiler.
Brush both sides of the fish with a 50:50 mixture of extra virgin olive oil and melted unsalted butter. Season both sides of the fish with sea salt or kosher salt and freshly ground black pepper to taste.
Place the sculpin fillets in a clean broiler pan.
Broil the fish for five to six minutes on the first side. Flip the fish over with a fish spatula and cook for an additional five to six minutes on the other side.
Transfer the fish to a serving plate, and allow the meat to rest for five minutes before serving.
Pan-Seared
Remove the sculpin fillets from the refrigerator one hour before you want to cook them to warm up to room temperature. Always keep the meat covered tightly with plastic wrap.
Brush both sides of the fish with a 50:50 mixture of extra virgin olive oil and melted unsalted butter. Season both sides of the fish with sea salt or kosher salt and freshly ground black pepper to taste.
Heat a large sauté pan over high heat until extremely hot but not smoking.
Add the sculpin fillets and cook for four minutes on each side. Flip the fillets over and cook for an additional five minutes.
Transfer the fish to a serving plate, and allow the meat to rest for five minutes before serving.
Grilled
Remove the sculpin fillets from the refrigerator one hour before you want to cook them to warm up to room temperature. Always keep the meat covered tightly with plastic wrap.
Preheat a charcoal grill for 30 minutes. If you are using a gas grill, preheat the grill to 450 degrees Fahrenheit.
Place the sculpin fillets in a fish basket. Put the fish over direct heat, and cook for five to seven minutes on each side or until browned and slightly flaky.
Transfer the fish to a serving plate, and allow the meat to rest for five minutes before serving.
Tip
For extra flavor, season each sculpin fillet with 1/2 tsp. herbes de Provence right before cooking.
