This week in The Galley
we are in Fullerton, California at the Matador Cantina. And it’s a restaurant right
in the downtown Fullerton area. Staying next to me is Chef
who’s also an avid angler. And thanks for inviting
us back, Dave. Thank you for coming back.
Appreciate it. – Good to see you again.
– Thanks, chef. So what do you have in store
for us today? Got a little bit
of sculpin today. And what I’m gonna do
is a drunken fish dish. I’m gonna take the fish, I’m gonna put it
just a little dredge and some season flour. With these delicate fish
like that using the flour just kind of helps keep it
together in one piece. First I have some
just diced zucchini and squash. [sizzling sound] And we’re just gonna sauté that
real quick. Little salt and pepper. [pan cluttering] And I’ve already reduced
some cream, lime juice and tequila.
[sizzling sound] And the tequila is what makes
a drunken fish. [Dan laughing] But I’m gonna reduce it
a little more and I’m gonna finish it with
a little bit of
garlic cilantro butter. So we’re gonna
get this going here. [sizzling sound] And the actual alcohol
in tequila will burn out? Yeah. Everything will cook out
but it will have a nice… -(Dan) Flavor.
-(Chef) A nice flavor. Alright, the sauce
is just about done. What I’ll do is just
turn off the flame and then I’m gonna put
my butter in. [sizzling] And I’m just gonna whisk it
in there. [clinking sound] Some rice in the middle there. [pan cluttering]
[food sizzling] I’m gonna take our sauce and
we’re gonna put it in here. A couple of things
when you’re cooking a really delicate fish is,
ideally, you have a non-stick pan,
dredging it in a little flour, like we did before, or you can crust it with… Panco or tortilla crust, or even a Panco and
some different kinds of nuts that you can put in there
as well. And then you just cook it
in the pan. And one way you would never
wanna cook the sculpin? I would never char grill
on the barbecue [food sizzling] just because it will stick
and it will all fall apart. – Fall apart into little
– Yeah, little pieces. Put it on top like that.
[pans cluttering] Then I go back
and take this reserve sauce. And then we’re gonna try
and get some of it on top. Oh, chef, that looks wonderful.
I gotta take a bite of this. Alright, enjoy yourself. And I like what you did to it
the way you fillet the sculpin. And I’ve seen other of the fish
chefs take different sides of
it or different pieces
just to change the look of it
a little bit. This looks really,
really good. Yeah, it falls apart nice. I gotta try the drunken sauce. – That’s delicious.
– Thank you, I appreciate that. That’s very good. The
come out really nice and you can taste the flavor,
you know, you don’t taste the tequila but you can get
the flavor of tequila. – Well, thank you!
– (Dan)Well, thanks, chef.Nice to come back. We’re here
at the Matador Cantina in Fullerton, California,
downtown Fullerton. Thanks again, chef! Let’s get back on the water and show you
more exciting action
right here on Sportfishing. [whooshing sound]