CutterLight

This summer’s fishing has brought us riches of our one of our favorite species, Sebastes ruberrimus, yelloweye rockfish. The collar meat of yelloweye, especially the smaller two to five pound fish, has a lobster-like texture and taste that we’ve enjoyed experimenting with and have even served as one would lobster with drawn butter. In this creation, we combined yelloweye with another favorite, Portabella mushroom caps, and paired it with a Willamette Valley Chardonnay for one of the easiest and best meals of the summer.

Ingredients for two servings:

  • ½ pound collar meat from yelloweye rockfish, chopped into small pieces. (Substitute similar fish such as red snapper, red porgy, striped bass or walleye)
  • 2 portabella mushroom caps, stems removed
  • 2 portabella mushroom stems (from above), chopped coarse
  • egg whites from 2 eggs
  • 2 or 3 cloves garlic, chopped fine, divided into equal parts
  • ½ cup rice crackers (sesame flavor is…

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