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.