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How to Cook a Cabazon Fish

How to Cook a Cabazon Fish thumbnail

Cabazon is a Pacific coast fish found in the waters between Alaska and Mexico. It’s enjoyed by local seafood lovers and known for its delicate flavor, according to The Ocean Harvest. People eat fish for its taste as well as the health benefits. According to the American Heart Association, “Fish is a good source of protein and, unlike fatty meat products, it’s not high in saturated fat.”

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Place your fish on a cutting board and, using a sharp knife, cut a slit from the head to the tail along the belly. Scrape out the innards and rinse clean with cold, running water.

Fillet your cabazon. Take extra caution when filleting your fish because cabazon have pointed pin bones that extend from the head and along the back. Start by running a sharp knife along the backbone from the head to the tail. Then, cut a slice into the fish, behind the head until contacting the backbone. With the fish lying flat, cut from the tail to the head by running your knife between the flesh and the backbone; this will make one fillet. Turn the fish over and fillet the second side.

Preheat your broiler. Then, using a small saucepan, mix in the lemon juice, butter and olive oil. Cook over a low heat for six minutes. Place a tight-fitting lid on your saucepan and set aside.

Cover a baking sheet with aluminum foil and lightly brush with olive oil. Arrange fillets on your baking sheet so they’re not touching. Pour the butter sauce mixture from your saucepan over the top of both fillets. Sprinkle with paprika, salt and pepper.

Place baking sheet inside the oven on the top rack. Broil for 10 minutes. Check to make sure your cabazon is done by cutting a small slit in the flesh to look inside. The fish should be a solid white color when thoroughly cooked. Transfer your cabazon to a heated serving platter, top with fresh basil and serve immediately.

Tips & Warnings

  • Keep fish refrigerated or frozen until ready to use. Broil fish 10 minutes per every inch of thickness. Cabazon can have a bluish tint, but turns solid white when cooked.

  • Do not eat Cabazon roe; it is poisonous.

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