Rockfish Recipes

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Ingredients

For Chimichurri

½ cup fresh parsley

½ cup fresh cilantro

2 cloves garlic

3 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons fresh oregano leaves

1 tablespoon water

½ teaspoon kosher salt

¼ teaspoon freshly cracked black pepper

For Kebabs

1 pound rockfish, cut into 1-inch pieces

1 medium red onion, peeled and cut into 1-inch pieces

1 large bell pepper, seeded and cut into1-inch pieces

1 pint cherry tomatoes

2 tablespoons extra-virgin olive oil, for brushing

½ teaspoon kosher salt

Directions

1. Prepare the chimichurri. Place all ingredients in a blender or food processor and blend until smooth. Set aside (can be refrigerated for up to a week).
2. Preheat a charcoal or gas grill and oil the grates. Thread fish, red onion, bell pepper, and cherry tomatoes onto 8 metal skewers, alternating ingredients. Brush lightly on all sides with olive oil and season with salt. Note: if using wooden skewers, soak in water for 30 minutes prior to using to keep them from burning on the grill.
3. Place the kebabs on the grill (as many as will fit at once without crowding) and close the grill lid. Cook for 2 to 3 minutes per side, turning once, until fish is cooked through and vegetables are barely charred. Transfer to a platter.
4. Drizzle the kebabs with chimichurri sauce (or pass the sauce alongside) and serve immediately.

Photo/recipe courtesy of Alaska Seafood Marketing Institute.. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

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Ingredients

For Tacos

1 pound of rockfish filets

½ cup flour

2 large eggs

2 tablespoons water

1 teaspoon salt

½ teaspoon black pepper

¾ cup panko crumbs

¾ cup unsweetened coconut, shredded

1 purple cabbage, shredded

¼ cup red bell pepper, thinly sliced

2 scallions, thinly sliced on the bias

¼ cup combined Thai basil, cilantro, and mint leaves, roughly torn

1 avocado, cut into ½-inch thick slices

8 (6–7-inch) flour tortillas

1 lime, sliced into wedges

For Nuoc Cham (Sweet and Sour) Sauce

¼ cup plus 2 tablespoons lime juice

¼ cup sugar

¼ cup fish sauce

¼ cup water

5 garlic cloves, minced

2–4 Thai chilis, thinly sliced (or 1 tablespoon red chili flakes)

Directions

1. Make the sauce. In a small saucepan, add all the Nuoc Cham Sauce ingredients except for the minced garlic. Bring to a low boil and then simmer on medium-low heat until the sugar is dissolved. Stir in the garlic; simmer for an additional minute or two. Remove from heat; set aside to cool to room temperature.
2. Preheat the fryer to 375 degrees Fahrenheit. Thaw the rockfish if frozen. Pat dry with paper towels. Salt and pepper the fish filets and then slice into 2-ounce strips; set aside.
3. Add the flour into a wide shallow bowl. In a separate bowl beat the eggs with 2 tablespoons of water. In a third shallow bowl mix the panko and coconut flakes together.
4. Coat each piece of fish in the flour, then the egg mixture, and finally the panko and coconut mixture. 
5. Set the fish on a wire rack that’s placed on a rimmed sheet ray until ready to cook. Gently place the fish strips into the oil and fry for about 4 minutes or until golden brown.
6. Mix the shredded cabbage, red bell pepper, scallion, and herbs in a bowl and set aside. 
7. Heat a flat top cast iron skillet on high temp. Heat the tortillas for about 15 seconds per side.
8. Assemble the tacos by placing one strip of fish on each tortilla. Top with cabbage mixture and a slice of avocado. Serve with the nuoc cham sauce on the side, or drizzle it on top just before serving. Serve with lime wedges.

Photo/recipe courtesy of Alaska Seafood Marketing Institute.. For more great recipes with Alaska seafood, visit Wild Alaska Seafood.

Ingredients

1½ to 2 pounds of canary rockfish

¼ cup honey

½ cup soy sauce

1 tablespoon freshly grated ginger

2 to 3 cloves of garlic, chopped or crushed

1 cup olive oil

3 tablespoons vinegar–apple cider, white, or rice vinegar

Directions

1. Make marinade by whisking the honey, soy sauce, ginger, garlic, olive oil, and vinegar in a shallow bowl. Add the rockfish, making sure it is fully coated on all sides. Place the bowl in the refrigerator and let the filets sit for at least an hour.
2. Grill filets on medium heat for 2 to 3 minutes per side (for 6 to 8 ounce pieces approximately ½ inch thick). More grill time may be required for thicker pieces; a little less time if thinner. Meat should appear white after 1½ minutes.

Recipe courtesy of California SeaGrant.

Ingredients

Salsa Fresca

½ pound crabmeat

2 ripe tomatoes, seeded and chopped

1 small cucumber, peeled, seeded, and chopped

1 tablespoon capers, drained

Salt and pepper to taste

1 ½ tablespoons olive oil

1 teaspoon red wine vinegar

Fish

4 (6-ounce) rockfish filets

Salt and pepper to taste

2 tablespoons canola oil

Directions

Salsa Fresca

1. In a bowl, mix all ingredients gently so as not to break the crabmeat. Set in the refrigerator to allow flavors to develop.

Fish

1. In a 10-inch sauté pan, heat oil over medium heat. Season both sides of the rockfish filets with salt and pepper. Add filets to the pan and cook for about 3 minutes until the first side is golden brown.
2. Turn and cook for about 2 to 3 minutes longer until golden brown on both sides and opaque in the center.
3. Place rockfish on a plate and spoon crab and tomato salsa fresca on the top or side.

Recipe adapted from Chef Simos Marmaras, NOAA Chef, 2005 Great American Seafood Cook-Off

Ingredients

Rockfish, halibut, or any other fileted fish you prefer

1 12 ounce beer (Light and crisp or malty beers work well. Try your favorite pilsner or Oktoberfest)

1 ½ cups flour

1 egg white

Preferred seasoning, generous to taste

Oil

Directions

1. Combine beer, flour, egg white, and seasoning. Allow the batter to sit while you prep your fish. This helps the flavors to blend and the batter to thicken a bit.
2. Cut your fish into manageable pieces. There's no perfect size here, just make sure you'll be able to flip them easily.
3. Set up a station so you can work fluidly from fish, to batter, to pan, to cooling rack.
4. Pour enough oil into your pan so that it will come at least half-way up the side of your fish pieces. Heat to medium-high heat, but don’t allow it to burn or smoke. Before each batch, check to be sure there is enough oil in the pan. When adding more oil, allow it to heat up before adding fish. If the oil gets too hot, add a bit more oil or lower heat setting.
5. Pour batter into a shallow dish, and thoroughly coat each piece of fish. Ease each piece into the hot oil with tongs to avoid splashes. Be careful—the oil is hot! Once in the pan, use a spoon to carefully add a bit of batter to the top of any piece that looks a little light on batter. Watch for the batter to puff up and brown on the edges (approximately 5 minutes). Flip when underside is lightly browned and cook until both sides are similar in color.
6. Remove cooked pieces to your cooling rack or paper towels. This helps any surface oil drain off so they won't be oily and will be nice and crispy.
7. Optional: Finish with a bit of coarse or kosher salt.

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