The Texas BBQ Forum

does anyone have a recipe for Ling-cod or Cabazone fish? I am fishing at least 2- 3 times a week catching my limit of Ling cod and Cabazone. We eat a lot of fried fish but I am looking for a way to fix these.

Nice catch!

Filet and plank them on a grill. Lot's of ways to do this.

Never had either of them before, but I like to flour them and drop them on a nice hot pan and either broil or cook over coals on a mesh screen. I use butter,garlic,s&p and lemon juice in the end but that's just my preference.
Good luck and hopefully we can see some post cook pre eat pics :)

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I could sure use me a mess of those Specks and Gafftops

One of my favorite ways to cook Saltwater Fish is to Blacken it. Simply dip Filets into unsalted butter, season (I prefer a Blackening Seasoning or Cajun Seasoning) and put on a very hot griddle, cast iron skillet, ETC, flipping half way through, preferably outside on the Grill because the smoke will be blinding inside. Ask me how I know

https://www.youtube.com/watch?v=qLNLN_QF3tg

I have never eaten the Ugly Cabazon but I've heard folks talk about the eggs being poisonous but that's about all I remember but either fish should do well Blackened IMHO

Those remind me of why I like crappie and catfish …no teeth :)

If you are wanting to grill them give Sucklebusters Lemon Pepper Garlic a shot. It’s become my go to for grilled fish. Heck I bet it’d be good sprinkled on them fresh out of a grease bath too!


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I do fish tacos with the lingcod. Fairly simple salt pepper cilantro and lime juice pan cook the cod and butter. Make a cabbage slaw with a sour cream base sauce and add a tomatillo sauce. Top with queso fresco

Love seeing the 4Cs of fishing in action! Catching, Cleaning, Cooking and Consuming

Look forward to the next pics!!


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Another vote for blackened fish. Video of yours truly at a friend’s place 10 years ago.

https://youtu.be/rCrj0Mqu66M

Sir Amigeaux, you never cease to amaze and inspire me with your Vintage Louisiana Cuisine and Cooking skills.
Those Filets are the Real Deal but the problem now is I have to Cook Breakfast that will not offend my drooling taste buds.

I must also ask if you know who is providing your appropriate Audio in that Video Always in the market for a new CD of older Ethnic Sounds

OldUsedParts wrote:
I must also ask if you know who is providing your appropriate Audio in that Video Always in the market for a new CD of older Ethnic Sounds

I have no idea on the audio - videos and audios on the WWW ARE above my pay scale. I assumed it was some sort of canned audio from the WWW.

OK, understood completely - - - I found it kinda of Multi-Cultural with a feeling of Irish Jig and also French Creole swamp Music. Now my quest is to see if my WWW Guru Step-Son can find out for me/us

egghead wrote:

OldUsedParts wrote:I must also ask if you know who is providing your appropriate Audio in that Video Always in the market for a new CD of older Ethnic Sounds

I have no idea on the audio - videos and audios on the WWW ARE above my pay scale. I assumed it was some sort of canned audio from the WWW.

OK, Amigeaux - - - - Stand and Be INFORMED - - - because of the Genius of my Step-Son

Here Tis - - - >>>>> https://www.youtube.com/watch?v=wsFczQsUU74

Nice fish you got there.....
My favorite way to prep fresh fish is grilling it over lump mesquite charcoal. I typically oil the fish and season with some cajun seasoning. If it's mahi mahi, I sometimes use steak seasoning. You can't go wrong. Last fish I grilled was Red Snapper....oiled and seasoned with Zatarans, grilled it over mesquite and served it with a mix of sauteed mushrooms, artichoke hearts and spinach and topped it with a lemon butter sauce. I have to say, it was a fairly complicated dish but well worth it, imo.

have you ever done Redfish on the Half Shell - - - AKA leave the skin on the filet and let it serve as a grilling platter - - - then plate it and eat the meat off of the skin

Cool videos, I love you tube.

Russ