One of my new favorite fishes is rockfish. It’s a nice, mild white fish that is just dense enough to hold up to the broiler without falling apart. I try to stay away from tilapia and other farmed fishes, so wild caught rockfish is a great alternative.
I discovered rockfish when shopping for salmon at my local whole foods mart. It was in the freezer case next to the wild caught salmon and I thought I’d give it a try. This particular fish is from Wild for Salmon, a local business I love to support. They travel to Alaska every year to fish and then come back home to the Philadelphia area and sell their wares at local farmers markets and natural food stores and also through buying clubs and CSAs.
Their Alaska rockfish is $12/lb as opposed to the $25/lb salmon, so to me that’s a no brainer! I realize rockfish might not have quite the same nutritional profile as salmon, but it’s nice for a change.
I broiled my rockfish in an easy lemon butter sauce and served it alongside roasted potatoes and steamed green beans — both fresh from local farms via my CSA! In other words, the perfect summer dinner for a rainy night!
- 2 filets of rockfish
- 4 tablespoons butter
- Old Bay Seasoning
- 1 lemon, sliced
- Salt and pepper to taste
- Sage, optional
- Melt the butter in a casserole dish under the broiler.
- Sprinkle the rockfish filets lightly with Old Bay Seasoning, salt and pepper; add them to the casserole dish.
- Return the dish to the oven and broil the filets for 6-8 minutes, rotating halfway through.
- Remove from the oven and baste with the melted butter; place the lemon slices on top and sprinkle with sliced sage, if desired.
- Return to the oven long enough to char the lemon. Garnish with sage and serve hot.