How to Cook Robin Fish (8 Steps)

Robin fish, which are also commonly known as gurnard or sea robin, are strange looking fish with spiny fins that look similar to wings. Although you can eat the skin, it's typically roughly textured with an unpleasant flavor that takes away from the delicate flavor of the fish. Sea robins have firm, slightly sweet flesh with a mild flavor. Among possible cooking methods for these prehistoric-looking fish, poaching a whole fish and grilling sea robin fillets are the simplest methods that infuse the dish with flavor without causing the lean flesh to become dry.

Things You'll Need

Sharp knife
Seasonings
Tongs or a spatula

Dutch oven
Pliers

Poaching Whole Sea Robin

Cut the sea robin from its anal vent to its head to begin removing its innards, if your fishmonger hasn’t already done so. Cut around either side of the Y-shaped bone located at the base of the fish's head. Then, cut the head off and discard it, pulling the fish's guts away with its head. Remove its fins and rinse the fish.
Combine ingredients such as freshly squeezed lemon juice, white wine, coriander seeds, shallots, bay leaves and thyme to make a court bouillon in a large, heavy-bottomed skillet or Dutch oven.
Tie the sea robin onto a rack that fits inside the Dutch oven. There should be enough liquid to just cover the fish. Place the rack in the pot, add more liquid if necessary and bring the mixture to a simmer.
Lower the heat, cover the pot and let the sea robin simmer for roughly 30 minutes or until the flesh is opaque and lightly flaky. Remove the fish with tongs or a spatula.

Grilling Sea Robin Fillets

Fillet a whole sea robin by cutting down either side of its spine. Remove any rib bones that are sticking out by pulling them out with pliers.
Brush the fillets with melted butter or olive oil and season them with salt and pepper. Sea robin's flavor affinities also include cilantro, garlic, onion, paprika, chilies, parsley, saffron, vinegar or white wine.
Preheat your grill to medium-high. Clean and oil the grates to prevent the fish from sticking. Alternatively, preheat your oven’s broiler and situate the rack so that the fish will be around 4 inches from the heat.
Grill the sea robin fillets for around three minutes per side, turning them at least once to sear both sides. Once the fish is fully cooked, the flesh will be opaque, firm and slightly flaky when you check it with a fork.

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