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Help - Robin fish??

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Hi all,

I am hoping someone can hep me out here. My well-meaning husband went to the local high-quality butcher shop to pick up some fish for dinner tonight. I don't know what happened, but he came home with... I don't know.

He said its something like a robin fish. It is whole, skin-on, but boned and has the head removed, and weighs one pound. Apparently the butcher said it is good roasted, or in a stew.

I tried to google it and look up a recipe online and found nothing. I am not a particularly experienced or skilled cook and I have no idea what do do with this thing. It is Friday night at 8:30 and I am hungry, and don't want to waste $13 worth of mystery fish.

Does anyone know what I can do with this thing?

Many thanks,
Tracy

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  1. Sea robin?

    http://en.wikipedia.org/wiki/Sea_robin

    1. Some info here (better known as "gurnard")

      http://www.independent.co.uk/life-sty...

      http://en.wikipedia.org/wiki/Sea_robin

      3 Replies
      1. re: ipsedixit

        Thanks for your response! Yes, that is it... but what to do with it? The Independent recipe is for fillets, and I don't have any idea how to fillet a fish. This is a whole 1-lb piece. I am having a hard time finding any recipes and am not skilled enough to make one up. Any ideas?

        1. re: graphiteheart

          Well, if it's already de-boned, then simply cut it up into filet size pieces and I would pan fry them beginning with the skin side down first.

          1. re: graphiteheart

            https://www.google.com/search?q=cooki...

        2. It has to be sea robin. This is one of the tastiest fish around, at least the tastiest of the overlooked fish. I'm not sure I understand you...you say its whole, but boned. Does that mean butterflied, in which the spine is removed but the body left connected in one part? Or did you mean, with the bones still inside? If the former, broil it, pan sear it, or fry it. If the 2nd, them steam it or roast/bake it. Sea robin is mild and flaky, and can be treated the way you would treat a small sea bass or snapper.

          1. Thanks for your help, everyone! It turned out to be a whole fish, not butterflied and boned. I was too unclear, so I held off and called the butcher the next day. They instructed me to cut it up and use it in a stew, like a cioppino. I used this recipe, minus the mussels.
            http://www.epicurious.com/recipes/foo...
            I definitely should have read instructions on boning and filleting a fish beforehand, I did a total hack job, but it didn't matter so much once it was in the stew. The recipe was pretty tasty and I did like the taste and texture of the fish. Thanks!