Pacific Rockfish
$13.95
With firm, lean, mild flesh, Pacific Rockfish is a sustainable and delicious choice. Try it in any of your favorite fish recipes, from breaded and fried to poached, grilled, or even lime-cured for ceviche. Rockfish are a lean fish and have a mild, sweet flavor with a nutty accent. The flesh has a medium-firm texture with medium sized flakes.
Sold by the pound.
Description
Spicy Grilled Pacific Rockfish with Garlic and Basil Butter
Ingredients
- 2 pounds rockfish fillets
- 3 tablespoons vegetable oil
- 1 tablespoon fresh lemon juice
- 4 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons finely chopped fresh basil
- 1/4 teaspoon cayenne pepper
Instructions
- Marinate the fish in the oil and lemon juice for 30 minutes.
- In the meantime, heat the butter in a small saucepan over low heat with the garlic, basil, and cayenne pepper.
- Grill the fish over direct heat for about 5 minutes per side, depending on the thickness of the fish. Serve with the butter, garlic, basil, and cayenne sauce.
Yield: 4 servings
Because Pacific rockfish is somewhat of a “blank slate,” the cooking options really run the gamut. It can be incorporated into ceviche or a bouillabaisse, or the fish can be simply baked, sauteed, or pan-fried and topped with a light sauce. Rockfish can also be deep-fried.
If you bought a whole rockfish but don’t want to cook it that way, you can fillet the fish before cooking. Be sure to keep the heads and bones as this lean, clean-tasting fish is perfect for fish stock. Preserve your stock and use it later to create amazing dishes like a classic Normandy sauce.
