Grilled Scup

I've said it once, I'll say it again: nothing beats a man that works in the fishing industry! Myself still being a rather fish novice, he brought home a Scup fish for me to try...

He also found this recipe that was quite nice, and I think would work with several other types of fish. You do need a whole intact fish for this recipe, so keep that in mind. Squeamish need not apply! I don't mind scaling a fish, but I'm not a fan of the gutting part. However, if you're up to this, or happen upon a fresh Scup, please give this a try. I will also say, as a word of advisement, you can NOT substitute dried rosemary for fresh in this recipe -I learned the hard way! Another hard lesson was make sure you OIL THE GRILL grates before placing the fish on the grill!

Grilled Scup With Herbs 


4  Scup, about 1-1/2 lb  

5 sprigs fresh rosemary 

3 tbsp. fresh Parsely 

1-1/2 tsp. Salt 

Freshly ground pepper

1 Garlic clove 

1/3 cup Olive oil 

2 Lemons

Clean and scale the fish, leaving on head and tails if desired.  
Chop the garlic, rosemary and parsley together, add the salt and pepper and a few drops of oil to for a paste.
Make three slits on both sides of each fish. 
Spread some paste in the slits as well as the cavity. 
Combine juice of 1 lemon with remaining oil. 
Grill fish, not too close to coals or heat, basting with oil-lemon mixture. 
Cook about 6 minutes to a side, letting skin get crisp. Serve with lemon slice.



*Recipe courtesy American Seafood Institute, Wakefield, RI

Scup

Cleaned and scaled fish with slits

 

Herb paste in processor 

Herb paste applied to fish  

Scup on the grill with some corn 

Fried fish and Dill horseradish sauce

An easy break for fish that will get eaten right up! If you do happen to have left overs, it makes for great fish sandwiches the next day... We had this the other night along side spinach salad.

Fried Cod Fish

1 large Cod fillet cut into medium/large chunks
2 Eggs, beaten
2 tbsp. Half and Half or Milk
1 cup Italian bread crumbs
1/4 cup Flour
Shortening
Parchment paper
Lemon

Combine eggs and milk together in one bowl, beat well, then set aside. Mix bread crumbs and flour together in another bowl, set aside. Melt shortening in a large fry pan -enough to fill the pan half way. While you are waiting for the shortening to come up to frying temp: dip your fish into the egg mixture, and then into the bread crumbs, coating well. As you coat each piece, place them on parchment paper to get ready for the pan. Fry each piece around 2-3 minuets on each side. Drain fried fish on wire cooling racks before serving. Serve with lemon wedges and Dill Horseradish Cream Sauce.

Dill Horseradish Cream Sauce

4 tbsp. Butter
1 oz. Cream cheese (cubed)
1/4 cup Half and Half
1-2 tbsp. Creamy Prepared Horseradish (or more to taste)
1 tbsp. Dill (fresh)
Salt

Melt butter in a small sauce pan over medium heat. Using a whisk, add cream cheese and melt into butter. When these are combined, slowly add the half and half. Soon as that is integrated, add the rest of ingredients. Serve over fish.