This is one of my favorite ways to eat burbot. This fish, best enjoyed when the waters are cold, has a great texture, similar to a monkfish.
Prepping the fish into fillets, skewering them and then frying or grilling them lets the meat retain its moisture, and also lets you play around with flavor combinations.
Want to break down your own burbot fish? Find it here at CREME! And if the liver is of good quality, absolutely save it for the skewer!
Cut the burbot fillets into 4 pieces each
If the burbot’s liver is available to be used, cut it into pieces of the same size
Line up 4 sets of fish pieces. Place the thickest pieces on top and fold the tail pieces in half to make them thicker. Place 1 piece of liver in between the fillets
Take 2 soaked wooden skewers and pierce them through the fish about 2 cm apart. Repeat the process with all the fish sets
Trim the edges to even out the sides
Season all sides with flaky salt to taste
Line the fish skewers on a cloth on a baking sheet
Coat the bottom of a heavy pan with vegetable oil over medium-high heat
Pan-sear the burbot skewers until both sides of all the fish are golden brown
Turn down the heat to low and add 1 tbsp of butter. Heat until the butter turns nutty brown while spooning it over the fish. This can be done with all skewers in the pan
Add ½ cup of fish stock and reduce until it becomes thick. Continuously spoon the stock over the skewers
Squeeze the juice of 1 lemon. Reduce it by half while continuously spooning the liquid over the skewers. The fish kebabs are ready
Enjoy! It goes perfectly with a salad and some pan-fried potatoes!
Yield 4 portions
Cleaned Burbot2 fillets
Fish Stock½ cup
Vegetable Oilto sear
Flaky Saltto taste