Recipes

            

 

ROCKFISH NUGGETS WITH DILL SAUCE

 

Ingredients:

 

1 lb rockfish fillets

4 cups olive oil 2 eggs, lightly beaten

1 cup bread crumbs

½ tsp. garlic powder

1 tsp. parsley flakes

1 tbsp. grated parmesan cheese

¼ tsp. salt

¼ tsp. pepper

 

DILL MUSTARD SAUCE

 

1 cup Dijon mustard

1 cup sour cream

3 tbsps.Dillweed

 

Combine the sauce ingredients and keep it cool until needed. Heat the oil to 375°F in a deep fryer or saucepan. Trim the fish into 1 ½" cubes. Beat the eggs lightly. Mix the bread crumbs with the garlic, parsley, cheese, salt and pepper. Dip the fish cubes into the egg, then into the seasoned bread crumbs. Fry a few pieces at a time to a deep, golden brown. Drain on paper towels. Keep warm and serve with dill mustard sauce.

 

 

 

Rockfish Cakes (Just like crab cakes)

 

Ingredients:

 

1 lb. shredded cooked rockfish

1 large egg

1/2 cup mayonnaise

14 Saltine or Ritz crackers (I perfer Ritz)

1 teaspoon Old Bay seasoning

1/2 teaspoon Dijon Mustard (coarse or regular)

1/2 teaspoon  Hot pepper sauce

1 teaspoon fresh lemon juice

 

 

You will need to boil the rockfish in a pot of boiling water for 7-10 minutes depending on the thickness. It will be white all the way through. Remove from pot and let cool for 5-10 minutes on a plate. Remove any dark meat. Shread the white meat with a fork.

 

Combine all ingredients, excluding crackers and Rockfish. Mix with whisk to smooth. Then crush crackers and gently add into mayonnaise mixture. Then add 1lb of shredded rockfish. Gently mix all together and Cover & refrigerate for at least 1 hour. Remove from fridge, form cakes ( 3 inches round,  1/2 to 3/4 inch thick ) return to fridge for about 1/2 hour.

 

Heat 1 tablespoon of vegetable or Olive oil in a large nonstick skillet over medium heat. Cook Rockfish cakes 5-8 minutes until they are lightly brown, turning once and adding an additional tablespoon of oil as needed.

 

Serve with fresh sliced lemon wedges!!! 

 

 

 

 

Blackened Rockfish

 

Take rockfish filets and put them on a plate or cooking sheet. Coat rockfish with melted butter and add salt and pepper. Then sprinkle a light/medium coat Chef Paul Prudhomme's "Blackened Redfish Magic" over the Filet. Heat a skillet on medium heat (or better use a cast iron skillet). Cook rockfish for 2 1/2 minutes on each side until done. Large filets over 1 inch thick may need longer. The rockfish is done as soon as the meat turns white all the way through. Do not overcook!!! Served with a side of melted butter if you like.  you can also subsitue the butter with Olive oil if needed.  The Seasoning can be purchased at most Food lions and on Amazon.com 

 

 

 

***There are numerous way to cook Rockfish!!! These are just a few I really enjoy and wanted to share!!!

 

 

Enjoy!!!r