The excitement of opening those “I have to have it” presents on Christmas has died down by now and we are all hard at work on our New Year’s resolutions. Right? Not me! I’m still obsessing over the best present in the world… My Canon Rebel DSLR! While my photography skills are still at the novice level, I have had the best time snapping pictures of anything and everything I cook. As many of you food enthusiasts know, you eat with your eyes first and now I can hopefully start doing some of the dishes I share with you justice.
My first post of the 2012 is one of my first attempts at shooting food with my Canon and provides a quick and easy delicious recipe for Rockfish. What’s Rockfish? I didn’t know too much about it until I decided that I needed to branch out a bit more this year and experiment with some new types of seafood.
While there are many types of rockfish, you’re probably most familiar with the Rock Cod and Pacific Snapper varietals. The wonderful fish connoisseurs at my local market directed me to the Rock Cod fillet. (For those who are conscious about the effects of overfishing, make sure you purchase Rockfish that has been hook and line caught, not trawl caught.) This delectable fish is lean and mild.
This recipe really allows you to enjoy the texture of the fish and doesn’t overpower the flavor of the fish (one of my biggest pet peeves).
Pan seared Rockfish with Pinot Grigio Sauce Ingredients (Serves 2)
For the Fish
1 large Rockfish filet, skin removed (about ¾ lb to 1 lb)
2 tablespoons extra virgin olive oil, plus additional for the pan
4 gloves garlic, crushed
zest of 1 lemon
¼ tsp celery seed
salt and pepper
For the Sauce
½ cup Pinot Grigio
juice of one lemon
2 tsp butter
2 sprigs rosemary
salt and pepper
Dab a small amount of olive oil on your hands and gently massage the fish to check for any bones. If you do find a couple, use small pointy tweezers to gently remove the bones. This leaves the filet intact and works very well to nab those little suckers. You can also use kitchen pliers, which work well to remove multiple pin bones at one time (especially handy if you’re deboning the entire fish). After ensuring your fish is bone free, cover both sides of the filet with 2 tablespoons olive oil, crushed garlic, salt and pepper. Sprinkle the lemon zest on both sides of the filet and let rest for about 10 minutes.
While the fish is resting for the 10 minutes, fill a small saucepan with the Pinot Grigio and bring to a rolling simmer. Let simmer for 2-3 minutes and then add the butter and stir thoroughly until the butter is completely melted. Next add the rosemary and lemon juice and let the sauce sit over low heat until after you sear the fish (about 10 minutes). Season with salt and pepper.
Lightly coat a large stainless-steel pan with olive oil, so that there’s a very thin layer barely covering the pan. I beg you please, please, please do NOT use a non-stick pan! Yes, the grease might not be that easy to clean after cooking, but every single one of your senses will thank you when you’re biting into a crispy filet and not a mushy one.
While the fish is resting for the 10 minutes, fill a small saucepan with the Pinot Grigio and bring to a rolling simmer. Let simmer for 2-3 minutes and then add the butter and stir thoroughly until the butter is completely melted. Next add the rosemary and lemon juice and let the sauce sit over low heat until after you sear the fish (about 10 minutes). Season with salt and pepper.
Lightly coat a large stainless-steel pan with olive oil, so that there’s a very thin layer barely covering the pan. I beg you please, please, please do NOT use a non-stick pan! Yes, the grease might not be that easy to clean after cooking, but every single one of your senses will thank you when you’re biting into a crispy filet and not a mushy one.
Turn heat to high and let the skillet warm for about 2 minutes. Watch closely so that the oil doesn’t start to smoke. Once skillet is hot, place the Rockfish in the skillet and cook for 2 minutes over high heat. Flip the fish and continue to cook on the other side for approximately 2 minutes. Turn heat to medium high and gently touch the fish with your ring finger. You’ll want the fish to feel firm, but also have a slight give. If the fish doesn’t feel firm, yet, continue to cook over medium high heat.
Plate the fish and spoon the Pinot Grigio sauce over the fish. Serve with roasted asparagus, brussles sprouts, or my Twice Baked Thyme Sweet Potatoes (one of my favorite healthy comfort foods). And don’t let that Pinot Grigio go to waste!
