Saturday, March 16, 2013

Cornmeal Crusted Rockfish

My neighbor, Jack Frazier, is quite the angler!  On two different fishing trips in as many weeks, he and his buddies scored some absolutely beautiful rockfish.  Ruth and I were the lucky beneficiaries of some super-fresh filets!  With fish this fresh and delicate, simple is definitely better.  I seasoned the filets with just some kosher salt and fresh ground black pepper and dusted them with cornmeal.  I sautéed the filets in some browned butter and a touch of olive oil until the cornmeal was crisp and the fish was cooked through (around 5-6 minutes total.)  I served the fish with some sautéed green beans and crispy fries seasoned with Cajun seasoning and with some Spanish “Brava” sauce for dipping.  Yummo!!!


2 rockfish filets
Kosher salt
Fresh ground black pepper
3 Tbs cornmeal
3 Tbs butter
1 Tbs olive oil


Wash and pat the fish dry with paper towels.  Using forceps or needle nose pliers, remove any bones from the filets.  Pour the cornmeal on a plate and gently press the fish flesh into it, turning to coat on all sides.

Heat a stainless steel skillet over medium-high heat.  Add the butter to the pan, heating it until it melts, then stirring until it begins to brown lightly.  Add the olive oil and stir to incorporate.  Place the cornmeal coated filets in the melted butter and olive oil and let it cook for 3 minutes.  Don’t touch it!  By leaving it alone, it will develop a crispy crust.  After 3 minutes, gently flip the filets over and let them cook another 3 minutes, un-disturbed until the fish turns light brown and crispy.  Remove the cooked fish from the skillet, place on a plate covered with paper towels and tent with foil to keep them warm.  Serve with your favorite sides.  Enjoy!

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