rockfish ala osiito style lol

[Oz]

jerk rockfish

1/2 cup chopped onion
1 Tablespoon brown sugar
2 Tablespoons soy sauce
2 Tablespoons red wine vinegar
1 Teaspoon chopped fresh thyme
1 Teaspoon chopped garlic
1/2 Teaspoon dark sesame oil
1/4 Teaspoon ground allspice

1 habenero chile pepper, halved and seeded (I leave a little of the seeds in)
OR 4 jalapenos for a milder green sauce

Place all the above in a blender or food processor and pulse 12 times. Pour 1/2
of the mixture (for 2 large rockfish filets or boneless chicken breasts) in a ziplock
baggie, add the rockfish (or chicken) to the baggie, close and marinate in refrigerator
1 hour, turning the baggie occasionally. Put the remainder of the jerk mixture aside
for another day or use as a condiment with the dish.

To Cook:
Prepare your grill. I have a gas grill for quick cooking and this is quick cooking. I spray
the grilling rack with pam first to reduce sticking. Remove the rockfish (or chicken)
from the marinade, but don't throw it away. I pour the marinade over the rockfish
(or chicken) while it's grilling. Grill the rockfish (or chicken) 3-4 minutes on each side
COVERED, depending on the thickness of your rockfish (or chicken).







broiled rockfish cakes

1 pound shredded cooked rockfish
1 large egg
1/4 to 1/2 cup of mayonnaise
1 teaspoon garlic powder
1 teaspoon Old Bay seasoning
1/2 teaspoon pepper
1/2 teaspoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon fresh lemon juice



Rockfish Preparation (Foil Steamed):
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Sprinkle 1 tablespoon of basil over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.

Mix all ingredients together, excluding rockfish, with whisk.
Add rockfish to dressing mixture. Put covered mixture in refrigerator
for about 1 hour. After 1 hour, form cakes with mixture and return to
refrigerator for about 1/2 hour.

Lightly spray cookie sheet with cooking spray. Place cakes on cookie sheet
and place under broiler at low temperature until they are beautifully browned.
Flip, and do the same for other side. There is no filler in these cakes, it is just
pure delicious rockfish.

To make the deluxe rockfish sandwich pictured, place two pieces of crisp bacon
on top of rockfish cake, drizzle with creamy ranch dressing, and top with sliced
summer tomatoes and lettuce.






stuffed rockfish

12 ounces dry stuffing mix
1 cup loose-pack frozen corn kernels
1/2 cup golden raisins
1/2 cup chopped walnuts
1/2 cup white wine
2 tablespoons rum
2 pounds whole rockfish*, cleaned and gutted
2 onion, peeled and sliced
2 orange, sliced

Combine stuffing mix, corn, raisins, walnuts, wine and rum in a bowl;
mix well. Let stand for 1 hour.

Rinse fish and pat dry; place on a large sheet of aluminum foil. Spoon
stuffing into cavity of fish. Layer half the onion and orange over stuffing;
close fish and secure with skewers. Arrange remaining onion and orange
over fish. Seal aluminum foil and make a slit to vent.

Heat grill. Cook fish over hot coals for 45 minutes or until fish flakes
easily with a fork. Serve hot.






rockfish parmesan

1 lb. rockfish fillets
2 tsp. each lemon or lime juice and Worcestershire sauce
1/4 cup flour
1 egg, slightly beaten
1/4 cup each fine dry bread crumbs and grated Parmesan cheese
2 tbsp. oil
Salt and pepper

Cut rockfish into serving sized pieces. Combine lemon juice and Worcestershire sauce;
sprinkle on fish. Dust fish lightly with flour on both sides; dip into beaten egg. Combine
bread crumbs and cheese; coat fish generously with mixture. Pan-fry fish in oil over medium
heat allowing about 10 minutes cooking time per inch of thickness measured at its thickest
part or until rockfish flakes easily when tested with a fork. Season to taste with salt and
pepper. Makes 4 or 5 servings.

Oven-fry Method
Prepare rockfish as above. Melt 2 tablespoons butter in shallow pan; place fish in pan. Bake at
500°F. 8 to 10 minutes or until rockfish flakes easily when tested with a fork






mushroom topped rockfish

1 lb. rockfish fillets
1/2 cup each chopped onion and sliced celery
1/4 cup butter or margarine
1/2 lb. mushrooms, sliced
1/4 tsp. salt
1/8 tsp. pepper
Pinch tarragon, crushed
1 tbsp. lemon juice
3/4 cup shredded Swiss cheese

Cut rockfish into serving-sized pieces. Saute onion and celery in butter until tender.
Add mushrooms, salt, pepper and tarragon. Place fish fillets in bottom of buttered
shallow baking dish. Spoon mushroom mixture on top. Drizzle with lemon juice; sprinkle
with cheese. Bake at 450°F. allowing about 10 minutes cooking time per inch of thickness
measured at its thickest part or until rockfish flakes easily when tested with a fork.
Makes 4 or 5 servings.






rockfish in sweet n sour sauce

1 (about 2 lb.) whole rockfish,
Cornstarch
Oil
1/4 cup sliced green pepper
2 green onions, sliced diagonally
1 tsp. slivered fresh ginger root*
1 clove garlic, minced
Water
1/3 cup white vinegar
2 tbsp. dry sherry or fish stock
1 tbsp. catsup
1/4 cup sugar
1 tsp. salt

Rinse and dry rockfish. Sprinkle cornstarch over entire surface of fish. Heat oil to depth of
1/2-inch in skillet large enough to hold fish. Fry about 5 minutes per side or until rockfish
flakes easily when tested with a fork and is golden brown on outside. Remove fish from oil;
drain on paper towels. Keep warm. Saute green pepper, green onion, ginger and garlic in
2 tbsp. oil until crisp-tender. Add 1/3 cup water, vinegar, sherry, catsu, sugar and salt; bring
to boil. Dissolve 2 teaspoons cornstarch in 2 tablespoons water; add to hot mixture.
Cook and stir until thickened. Pour sauce over fish. Serve hot.





asian steamed rockfish

1 (2 to 3 lb.) whole, dressed rockfish
2 tbsp. soy sauce
1-1/2 tbsp. dry sherry or fish stock
1 tbsp. oil
1 small clove garlic, minced
1 tsp. grated fresh ginger root*
1/4 tsp. sesame oil
2 or 3 green onions, sliced into 1-1/2 inch pieces

* One-half to one teaspoon ground ginger can be substituted.

Rinse and dry rockfish. Place in shallow heat-proof dish or 9-inch pie dish. combine
soy sauce, sherry, oil, garlic, ginger and sesame oil. Spread on fish. Refrigerate,
covered, 1 hour. Place steaming rack in large skillet or wok; add water to depth of
1 inch. Place fish in dish used for marinating on rack; cover skillet and bring water
to boil. Steam fish allowing about 10 minutes cooking time per inch of thickness
measured at its thickest part or until fish flakes easily when tested with a fork.
Garnish with green onion. Makes 4 to 6 servings.






broccoli stuffed rockfish

1 (3-1/2 lb.) whole, dressed rockfish
1 package (10 oz.) frozen chopped broccoli,
thawed and well-drained
1/4 cup minced onion
2 tbsp. oil
2 cups fresh bread crumbs
1/3 cup sliced almonds
3 tbsp. milk
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter or margarine, melted
1/4 cup dry white wine or water

Rinse and dry rockfish; dry cavity. Score one side of rockfish diagonally about 1/2 inch
deep and at 1 inch intervals. Sauté broccoli and onion in oil until onion is tender and all
moisture has evaporated. Combine with crumbs, almonds, milk, lemon juice, salt and
pepper. Fill cavity of fish with dressing; place scored-side up in 12-1/2 x 9 x 2 inch greased
baking dish. Brush with butter; pour wine over fish. Bake at 450°F. allowing about 10
minutes cooking time per inch of thickness measured at its thickest part after stuffing or
until fish flakes easily when tested with a fork.






pan-seared rockfish with lemon beurre blanc

4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup canola oil
6 (8-ounce) rockfish fillets, boned and skinned
(alternatives: rock cod, pacific snapper or striped bass)
1/2 cup all-purpose flour seasoned with salt and freshly
ground black pepper
1 cup softened butter

Prepare the lemon beurre blanc sauce by combining
the lemon juice, wine and cream in a 1-quart saucepan
and simmering on medium heat until reduced by half
the volume. Meanwhile, heat canola oil in a large skillet
over medium-high heat. Dredge fish fillets in flour and
saute in the hot skillet until golden brown. Remove fish
from heat and let rest. When the sauce has thickened,
slowly whisk in the butter. Place fish on platter, and
drizzle sauce around and over the fish to serve.






salt crusted rockfish with arugula

Rockfish:
1 (3-pound) whole rockfish, scaled,
with fins removed (known in Spanish as Besugo)
Leaves from 2 sprigs fresh rosemary
Leaves from 2 sprigs fresh thyme
4 pounds coarse sea salt
Water, as needed
Freshly ground pepper, as needed
Arugula:
Spanish extra-virgin olive oil, as needed
1 pound arugula
Fleur de sel, garnish


Make the Rockfish:
Preheat the oven to 450 degrees F.

In a bowl, combine the rosemary, thyme, and salt with
enough water to form a paste. Spread a layer of the salt
paste, about half of it, on the bottom of a baking dish.
Place snapper on top of the salt paste. Carefully spread
the remaining salt paste over top of the snapper, being
careful to cover it completely. Bake fish for 25 minutes.

Meanwhile, make the arugula: Heat a small amount of the
olive oil in a skillet over high heat. Quickly saute the arugula
until wilted. Sprinkle with salt, to taste, and set aside.

To Serve:
Break the salt crust along the sides. Remove
the upper crust from the fish taking care to keep the crust
whole. (If you break the upper crust or crack into the fish
from the top, the fish will turn out salty.) Gently remove
the fillets.

Arrange the arugula around the edge of the platter and
drizzle the fillets with olive oil and season with pepper.
Sprinkle fleur de sel over the top.

Make the Rockfish:
Preheat the oven to 450 degrees F.
In a bowl, combine the rosemary, thyme, and salt with
enough water to form a paste. Spread a layer of the salt
paste, about half of it, on the bottom of a baking dish.
Place snapper on top of the salt paste. Carefully spread
the remaining salt paste over top of the snapper, being
careful to cover it completely. Bake fish for 25 minutes.

Meanwhile, make the arugula: Heat a small amount of
the olive oil in a skillet over high heat. Quickly saute
the arugula until wilted. Sprinkle with salt, to taste, and
set aside.

To Serve: Break the salt crust along the sides. Remove
the upper crust from the fish taking care to keep the crust
whole. (If you break the upper crust or crack into the fish
from the top, the fish will turn out salty.) Gently remove
the fillets.

Arrange the arugula around the edge of the platter and
drizzle the fillets with olive oil and season with pepper.
Sprinkle fleur de sel over the top.

[Fisher-of-Men]

Another great recipe Osito! You are just a walking cookbook aren't you?! :lol: I think I will throw away all my cookbooks and just use your recipes from now on! :wink:

Fisher-of-Men

[Troutman65]

Why do I always find myself reading these around lunch time? :lol:

Tasty recipes for sure. Thanks for the post.


Troutman65