Rockfish is dry-cured before grilling, which firms up its flesh, making it easier to maneuver on grill grates. Serve leftover mussels as an appetizer, tossed with a simple vinaigrette. Cooking note: Please allow 2 hours for brining.
- 2 (8-oz.) skinless Pacific rockfish or cod fillets
- 1⁄2 cup kosher salt, plus more to taste
- 1⁄4 cup brown sugar
- 1 tsp. freshly ground black pepper, plus more to taste
- 1 tsp. ground coriander
- 6 oz. rockfish or cod bones, rinsed
- 1 lb. mussels, debearded and cleaned
- 1 cup dry white wine
- 5 shiitake mushrooms
- 3 bay leaves
- Olive oil, for drizzling
Place fillets on a rimmed baking sheet. Stir salt, sugar, pepper, and coriander in a bowl and then spread evenly over the top and bottom of the fillets. Refrigerate for 2 hours.
Build a medium-heat fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium.) Grill fish bones until charred, 8 minutes. Transfer to a large saucepan; add mussels, wine, mushrooms, and bay leaves and bring to a boil. Cook, partially covered, until mussels open, 5 minutes. Using a slotted spoon, remove mussels, reserving for another use; discard mushrooms and bay leaves. Slowly pour broth through a cheesecloth-lined sieve set over a bowl; discard any solids. Keep the broth warm.
Meanwhile, rinse fillets and pat dry with paper towels. Cook fillets on the grill, without turning, until half done, 2–3 minutes. Transfer fillets to a cutting board and let stand for 5 minutes. Thinly slice fillets with the grain and arrange slices on individual plates. Lightly spoon the hot broth over slices, drizzle with oil, and serve immediately.