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| Rockfish: Also referred to as Black Bass, Sea Bass and Red Snapper |
Ingredients:
1 lb Rockfish, boneless skinless fillets
A bit of chopped fresh herbs - ex. summer cilantro, winter basil, fall tarragon and spring Italian parsley
Juice of one lime - divided and reserve half the juice
Salt, pepper and paprika to taste
3-4 Tbs of any ground grain or flour
3-4 Tbs of cooking oil such as grapeseed, sunflower, and coconut or melted butter
Note: When preparing this rockfish recipe I use a ratio of 1:1:2 of buckwheat flour, ground flax seed and unbleached flour respectively to coat the rockfish fillets. In this recipe, you may use what ever suits you.
Preparation:
First Quick Thaw ™ the Rockfish, then mix the salt, pepper and paprika with your flour. Add the oil to the skillet and heat it to 350-400 degrees. In another dish coat the rockfish using half of the lime juice and then gently pat each fillet to coat evenly with the flour mixture. Place the coated fish in the hot pan with oil. Cook each side for only 4-5 minutes depending on the temperature of your skillet. 5 minutes each side at 350 degrees and 4 minutes on each side at 500 degrees. Flip each fillet only once and cover if necessary to avoid splattering oil or lime juice. When done, drizzle the hot fillets in the skillet with the remaining lime juice. Serve or plate immediately and garnish with the chopped herbs and some extra lime wedges if desired.
Serving Suggestion:
This recipe is terrific with a bright and flavorful coarse chopped salad without lettuce. My favorite variations of this salad include multicolored peppers, sweet or purple onion, herbs, cucumbers, minced garlic and tomatoes with a dressing made from olive oil and lime juice and salt to taste.
Variations:
For either variety or convenience, in place of lime juice, the fillets can be wet with beer or wine before coating with the four mixture.
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