Eelpout, also called burbot, is affectionately known as "Minnesota lobster" because of its firm flesh, high fat content and mild, buttery taste. Rarely served outside of Minnesota and Wisconsin, eelpout, a member of the cod family, can be cooked using almost any method, including boiling, which would overcook most fin fish. The eelpout is a rather unattractive fish, with a large belly and eel-like tail, but in this case, beauty truly is to be found on the inside.
Preparing Eelpout for Cooking
Step 1
Rinse your eelpout steaks or filets in cool, running water to remove any scales or stray bits of skin. Pat them dry with paper towels.
Step 2
Season both sides of the fish with plain table salt and finely ground pepper. Alternatively, use coarse salt and cracked pepper, which add texture in addition to flavor.
Step 3
Trim your eelpout so that each piece of fish is no thicker than about 1 to 1 1/2 inches, to ensure that the outside does not char or dry out before the inside has cooked through.
Step 4
Coat whatever cooking surface you have chosen to use with either a thin layer of olive oil, vegetable oil or canola oil or a light coating of nonstick cooking spray.
Grilling, Pan-frying, Baking or Broiling Eelpout
Step 1
Heat your grill or frying pan to medium-high. Preheat a broiler on high and your oven to 425 degrees Fahrenheit.
Step 2
Brush the top of your eelpout with a bit of melted butter. Add a squeeze of lemon juice and season the fish, using Herbes de Provence, lemon pepper and basil, as desired. Use a light hand, because eelpout has a delicate flavor.
Step 3
Cook the eelpout for 5 minutes per every inch of thickness no matter which method you use. Turn the fish carefully with tongs. Brush with butter and season the other side. Cook it for another 5 minutes per every inch of thickness. Check the fish for doneness by inserting an instant-read thermometer into the thickest part. The fish is done when it reaches an internal temperature of 145 F, and the flesh flakes easily.
Boiling Minnesota Lobster
Step 1
Fill a pot two-thirds full with water, or use the regional trick of cooking the fish in clear citrus-flavored soda. Bring the liquid to a rolling boil over high heat.
Step 2
Add chunks of eelpout and stir them into the boiling liquid. Bring the liquid back to a rolling boil and cook the eelpout for 5 minutes.
Step 3
Drain the eelpout and serve it with melted butter for dipping, just as you would serve lobster meat.