Otolith's Rockfish harvested by long-line vessel F/V Sunset, 2010.
This is the ultimate rockfish recipe to ease you into the joy of cooking white fish while respecting your time to get back into a rhythm for cooking regularly. Many of us have not gotten the grille's propane refilled yet this spring [some are on it already]and for you and I, let's keep it simple and enjoy a taste of the greatest seasonal fish winter/spring has to offer. It has been widely enjoyed by myself and friends to follow this meal with a light dessert of simple lemon meringue pie.
Cook Time: 15 minutes (add 20 minutes to thaw) Prep: 4 minutes
Ingredients:
1lb boneless/skinless sustainable rockfish, cut into 5oz. portions
4Tbs. flour
4Tbs. EVOO
1tsp Hungarian or other paprika
1/2 lemon, cut into sliced wedges
sea salt and pepper to taste
Directions:
On a clean cutting board reserved for your seafood, slice the lemon first to avoid any raw fish juice on your lemon and set it aside. Cut rockfish into approximately 4 inch pieces of about 5oz each then dredge the pieces thoroughly with flour seasoned with sea salt and pepper. Heat a cast iron or other fine skillet on med/high heat and add to the pan the EVOO. When the oil just begins to smoke, add the rockfish to the pan. Sear one side for 4 minutes or until golden then flip each piece and cook for 3-4 more minutes depending on your taste for done. I prefer 3 minutes. Remove from heat onto a platter immediately. Continue to cook accordingly any remaining rockfish. Sprinkle the cooked rockfish with paprika while still hot and serve the platter garnished with lemon. You may drizzle a bit of lemon on the fish before serving.
Serving Suggestions:
Typically, when I make this dish I want to have dinner on the table in 30 minutes. I also want to maintain the light and fresh spring flavor of the meal so I can enjoy the fresh taste of my delicate fish. Therefore, I often start a pilaf of sorts, cooking on the stove just after I begin thawing the fish and rinse and dry the greens for a salad before cooking fish. It may be interesting to add additional flavors and textures to your pilaf but if little is available adding saffron, excellent cumin or turmeric to the pot will work well. My favorite pilaf additions are pine nuts, garlic, onion, celery, 1/2 inch bits of vermicelli pasta, and/or currents. This meal is completed with a fresh baby greens salad and a lemon/EVOO dressing with a touch of sea salt and pepper. In my mind this is the meal baby fresh picked spring mix was designed to accompany. If you are craving mixed fresh greens this time of year,you may find a wise and healthful selection available; shredded purple cabbage adds crunch, color and flavor to green salads.
Thank you to the CSS shareholders! Your value of excellent and responsible seafood makes Otolith's work possible.
Comments