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Rockfish Recipes
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ROCKFISH POACHED IN CIDER -- Captain Bruno Vasta |
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| A great way to prepare your Rockfish with a distinctive flavor by poaching in apple cider was recently presented in The Washington Post. Served with steamed green beans and /or small potatoes is a quick and easy recipe. | |||||||||||||||
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Ingredients |
Directions |
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Peel and mince the onion and place in a large skillet with the melted butter using medium heat (@250 degrees). Add the mushrooms and cook for another 5 – 7 minutes until the ingredients are translucent. Cut the Rockfish filets into medium size pieces and season them with salt and pepper or even a little McCormick’s lemon-pepper seasoning. Arrange the fish in the skillet in a single layer and move the onions and mushrooms around the fish. Cook for a couple of minutes then add the cup of Apple Cider and the Apple Brandy. Cover and cook for 8 to 10 more minutes.
Transfer the fish to a deep serving dish and keep warm, leaving the liquid in the skillet. Increase the heat to 375 degrees and add another tablespoon of butter. Stir in order to reduce the sauce slightly. Taste and adjust the seasoning as necessary. Pour this sauce over the fish, add the vegetables and potatoes. Should take no more than 30 minutes to prepare. Takes a lot less time to consume. Real tasty!
Enjoy. |
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PANKO-CRUSTED ROCKFISH -- submitted by Captain Bruno & Dotty Vasta
Panko, or Japanese-style bread crumbs, goes a long way in low-fat recipes that recreate the crunch of fried fish. In this recipe, combining lemon rind and parsley boost the flavor of the Panko. We have tried this recipe with Chesapeake Bay Rockfish and even some nice Flounder filets. A real treat. Ingredients
Directions
1 cup of Panko
1 tablespoon finely chopped parsley
¼ teaspoon of salt, or to taste
Non-stick cooking oil (Pam)
Grated parmesan cheese
2 teaspoons of grated lemon rind
4 to 6 ounces of Rockfish filets
3 tablespoons Dijon mustard
4 tablespoons of lemon juice
Pre-heat the oven to 375 degrees. Use aluminum foil to line the bottom of a baking dish. Combine the Panko, grated lemon rind and parsley in a shallow baking dish and mix well. Take the filets and pat them dry on paper towels, then place them in the lined baking dish, then season lightly with salt and pepper. Use the mustard to evenly coat the tops of the filets. Then working with one filet at a time, invert each filet onto the Panko mixture, pushing down gently so the crumbs adhere to the mustard coating. Return the filet to the baking dish and repeat with the remaining filets. Use Pam to lightly coat the filet’s crumb topping. Bake for about 10 to 12 minutes; then turn the oven up to broil, sprinkle a little parmesan cheese over the filets then broil for about 1 to 2 minutes just to brown the crumb topping. Take each serving plate and put a little lemon juice across the bottom before placing the filet on top. Serve immediately with a few lemon wedges and some steamed broccoli. A glass of white wine always goes well with this dish. Enjoy!
