Fish should be an important part of everyone’s dietary habits. We should all consume no less than two servings for every week, including oil-rich fish. It is undoubtedly the least challenging type protein to turn into a wonderful, sound supper. Rockfish is a firm, white translucent fleshed fish, clean tasting, with a dainty flavor. One filet is a generous serving, and it has a dense texture and is surprisingly filling.
3 tasty rockfish recipes
Rockfish is a common term for about 60 species of fish found on the U.S. West and East Coasts, as well as North America and New Zealand. They prefer to hide between rocks which is why they got the name. When angling, a simple piece of fishing lure sent to depths gets a chomp immediately.
Because of the inclusive definition and the numerous fish subspecies that can fall under the “rockfish” classification, it’s difficult to tell which variety is better than the next, at least in terms of cooking. Rockfish is mostly farmed, so do take that into account when you’re doing your shopping.
There are numerous safety measures with regards to eating rockfish. You should be aware of the source it comes from because the origin matters a great deal if you don’t want to get food poisoning. When shopping at the market, try to assess the smell of the fish and it its scent is ammonia-like, avoid purchasing it.
Japanese stewed rockfish
What you will need:
- 1 whole rockfish
- 200 ml of water
- 3 tbsp tamari soy sauce
- 100 ml of Japanese sake
- 3 tbsp of mirin/sweet sake
- 1 tsp of sugar
- 1 tsp of grated ginger
- 1 sliced green onion
- Fillet the fish using a fishing knife, and rinse it in cold water then pat dry it.
- On high heat mix water, sake, soy sauce, mirin, and sugar.
- Cook until it reaches its boiling point, then turn down the heat to low medium. Add the fish, and simmer the broth until the fish is cooked.
- Gradually increase the mirin or sugar amount to taste if necessary.
- Stir in the grated ginger, pour the sauce over the fish, and garnish with green onion slices.
Pan seared rockfish with Lemon Beurre Blanc
What you will need
- 4 lemons, squeezed
- ½ cup dry white wine
- 1 cup heavy cream
- salt and pepper
- ¼ tsp of dried herbs
- 2 tbsp fresh flat leaf parsley
- ½ cup canola oil
- 6 rockfish fillets boned and skinned
- ½ cup all-purpose flour seasoned with freshly ground black pepper and salt
- 1 cup softened butter
- Prepare the Lemon Beurre Blanc sauce over medium high heat. Combine lemon juice, wine and cream.
- Simmer until the point where the volume is reduced by half, and it thickens. That should take around 3 to 5 minutes.
- Pour the canola oil into a skillet on medium high heat.
- Dredge fish fillets in seasoned flour then lay them into the pan, and cook for 2-3 minutes on each side. Place them aside after being cooked.
- Whisk the butter with the blanc sauce, and drizzle the mixture over the fish. Vermouth could be used as an alternative ingredient to white wine.
Portuguese Baked Rockfish Recipe
What you will need:
- 4 rockfish steaks,
- 6 small white and red potatoes, chopped into 2 inch pieces
- 2 plum tomatoes,
- 2 tablespoons tomato paste
- 1 small onion, sliced
- 1 clove of garlic, minced
- 1 tbsp of olive oil
- 1 tsp of paprika
- ½ tsp of salt
- 1 cup white wine
- 1 lemon, sliced
- ½ tsp of pepper
- 1 tbsp of fresh parsley, chopped
- ½ tsp oregano
- In the preheated oven on 400 F, heat an olive oil coated skillet.
- Place the chopped vegetables into a skillet, and sauté for 5 minutes.
- Stir in the peeled tomatoes, the tomato paste, the spices, and cook for 15 minutes.
- Pour half of the content into a baking dish, and top with fish steaks.
- Pour the rest of the sauce on top along with the wine, and add lemon slices to taste.
- Cover with foil, and then bake for 35 minutes.