Campfire Cajun Rockfish
Racism / Social Change
Saving his world, by learning from others.
In Alaska’s North Slope, professional dog musher Lauro Eklund and team set out to hunt the migrating porcupine caribou for winter sustenance.
Written & Recipe By: Andrew D Flanagan
Category: Culture • History • People
Type: Photostories
Impact: Racism / Social Inequity / Culture Change
Native Land / Region: Wonnorua / Australia
INGREDIENTS:
1 SCALED, GILLED, AND GUTTED BLUE OR BLACK ROCKFISH
• 1 JALAPEÑO
• 1 LEMON
• 1 STICK BUTTER
• 1 TBSP CUMIN
• 1 TBSP PAPRIKA
• ½ TBSP CHILI POWDER
• 1 TBSP GARLIC POWDER
• 1 TBSP SALT
• 1 TBSP BLACK PEPPER
Preparation
Pre-heat your grill or start your fire (we will be using the coals) . Blend the spices together to make the seasoning. Dry the fish with a towel and place several vertical cuts, 1” apart, on both sides of the fish, from dorsal fin to belly.
Generously cover the whole fish, inside and out, in Cajun seasoning. Stuff the cavity and cuts with diced jalapeños. Then stuff the cuts with butter to hold the jalapeños in. Place remaining jalapeños and 2 lemon slices in each cavity.
Place the fish on grill on high to allow skin to blacken. After the skin has blackened on both sides, turn heat to low, cover the fish with the remaining lemon slices and allow it to cook slowly. Flip the fish to allow even cooking, re-decorating the surface of the fish with lemon slices after each flip. The fish is done when the tail easily separates from the body. On larger fish, check that the fish is fully cooked by checking that the thickest portions of the fillet (near the head) separate from the spine when gently lifted with a fork.
Each piece of the fish should lift off the skeleton to make individual morsels. These morsels do make excellent fare for tacos, but usually I can’t bother waiting for that, instead choosing to eat them directly off the fish while they’re still hot.
Writer:
Andrew D Flanagan
Photographer:
Andrew D Flanagan
Native Land / Region:
Wonnorua / Australia
Impact:
Preservation / Conservation
Type: Photostory
Category:
Conservation
People
Read Time:
2min
Rating:
Suitable for all ages.
Languages:
English
Published:
2022
Wonnorua
Wonnorua
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