Rockfish
- Thread starter pixiegirl
- Start date
Agee
Well-Known Member
Pix,
Try this...
4 Rockfish fillets
4 to 6 Roma tomatos chopped
2 cloves garlic minced
chopped onion
fresh basil
1/4 cup olive oil
hot pepper flakes
1 cup chicken stock
1/4 cup white (optional)
S & P
Season fillets with Salt and Pepper
Heat a skillet over medium/medium-high heat. Add about 1/2 of the olive oil. Cook fish on each side until golden, about 4 minutes per side.
Remove and keep in covered in a warm oven. In the same skillet, sautee onions and garlic until soft, add tomatos, pepper flakes, and chicken stock. Cook for about 8 minutes. Season with S&P, the basil, and remaining olive oil.
Pour sauce over fish fillets, and serve.
Bon Appetite!
Try this...
4 Rockfish fillets
4 to 6 Roma tomatos chopped
2 cloves garlic minced
chopped onion
fresh basil
1/4 cup olive oil
hot pepper flakes
1 cup chicken stock
1/4 cup white (optional)
S & P
Season fillets with Salt and Pepper
Heat a skillet over medium/medium-high heat. Add about 1/2 of the olive oil. Cook fish on each side until golden, about 4 minutes per side.
Remove and keep in covered in a warm oven. In the same skillet, sautee onions and garlic until soft, add tomatos, pepper flakes, and chicken stock. Cook for about 8 minutes. Season with S&P, the basil, and remaining olive oil.
Pour sauce over fish fillets, and serve.
Bon Appetite!
unixpirate
Pitty Party
RoseRed said:Broiled and topped with Crab Imperial
Blackened - Broiled w/ Lemon and butter over top while cooking or at the end
Dry rub - Broiled w/Lemon and butter over top while cooking or at the end
My favorite
1 rockfish fillet
orange juice
1 Vadalia onion
2 oranges
1 lemon
Marinate the fillet in orange juice for about 6 hours. Discard the orange juice you used to marinate.
Place heavy duty aluminum foil inside your baking pan. Put the fillet in the middle. Pour new orange juice until it covers the rockfish about half way. Cover the top of the fillet with sliced Vadalia onions. Cover the sliced onions with sliced orange. Cover the orange slices with sliced lemon. Seal the aluminum foil to retain the juices while baking.
Bake at 400 degrees until fish flakes easily.
When done, remove the cooked orange slices and lemon slices.
Before serving, squeeze fresh orange juice over the fillet. Serve with the onion slices on top and garnish with orange slices.
Until next time. Get your cook on. Or is it get your cook off!
unixpirate
Pitty Party
Cream of Rockfish Soup
Ingredients:
1/2 teaspoon minced garlic
1/4 cup butter (unsalted)
1 bunch spring onions (use up to 3/4 stem) chopped
2 tbsp finely shredded than chopped carrots
2 tbsp flour
2 cups chicken broth(unsalted if available)
2 cups whipping cream
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 to 1/2 teaspoon red cayenne pepper
1/4 cup sherry
1 1/2 to 2 cups finely shredded cooked rockfish
Rockfish Preparation (Foil Steamed):
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Place 10 to 12 fresh chive stems ( garlic chives if available) over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.
In soup pot melt butter. Saute garlic, onions, and carrots until tender.
Over medium heat, add flour to butter mixture stirring frequently 1 1/2 to 2 minutes.
Lower heat and whisk in broth and cream. Return to medium heat, stirring frequently until mixture thickens.
Add Worcestershire sauce, salt, cayenne, and sherry.
Finally, add rockfish. Finely shredding the rockfish really gives this soup a rich texture.
Simmer for 20 minutes
Before serving garnish with fresh parsley and paprika.
pixiegirl said:
Ingredients:
1/2 teaspoon minced garlic
1/4 cup butter (unsalted)
1 bunch spring onions (use up to 3/4 stem) chopped
2 tbsp finely shredded than chopped carrots
2 tbsp flour
2 cups chicken broth(unsalted if available)
2 cups whipping cream
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/4 to 1/2 teaspoon red cayenne pepper
1/4 cup sherry
1 1/2 to 2 cups finely shredded cooked rockfish
Rockfish Preparation (Foil Steamed):
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Place 10 to 12 fresh chive stems ( garlic chives if available) over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.
In soup pot melt butter. Saute garlic, onions, and carrots until tender.
Over medium heat, add flour to butter mixture stirring frequently 1 1/2 to 2 minutes.
Lower heat and whisk in broth and cream. Return to medium heat, stirring frequently until mixture thickens.
Add Worcestershire sauce, salt, cayenne, and sherry.
Finally, add rockfish. Finely shredding the rockfish really gives this soup a rich texture.
Simmer for 20 minutes
Before serving garnish with fresh parsley and paprika.
