Cookaholics Bulletin Board

I reserved some rockfish filets at my local fish market, but I have never cooked with them. He stated that they will be skinned. Has anyone prepared rockfish before and what did you think?

There are a couple of different varieties of rockfish, so it kind of depends, but it's a firm, mild whitefish, so pretty much any way you'd cook something like that would be appropriate.

Amy

Kurt,

Rockfish are sold as "red snapper" here on the West Coast, so any recipe written for snapper filets is going to work. For example:

Fish crusted with Indian Spices

3-4 rockfish filets, around 1lbs
2 tsp cumin
3 tsp coriander
1 tsp cardamom
1 tsp chile powder (choose which kind based on how hot you want it to be)
1 tsp yellow mustard powder
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground black pepper
1 Tbs chana flour (if available, otherwise tapioca or corn starch)
Clarified butter (preferred) or unsalted
Large non-stick pan

Mix all the spices and the flour in a small bowl. Gently cover the filets on both sides with the spice mixture. Heat the butter in the pan until foaming; saute the filets until firm, around 4 minutes on each side. Serve with rice.

Adapted from a recipe by James Petersen

I've done nice meuniere with Rockfish. Anything for mild, white fish will work IMO.

Tim,

Actually, I went with the Meuniere and it worked very nicely, served with steamed asparagus.