Blackened Alaska Rockfish
Prep Time: 10 Minutes
Cook Time: 10 - 15 Minutes
2 Pounds rockfish fillets, skinned & cleaned
4 Tablespoons unsalted butter
2+ Tablespoons olive oil
Garlic salt – liberal sprinkling
Old Bay Seasoning – liberal sprinkling
Black pepper – liberal sprinkling
Cayenne pepper (use sparingly, delivers a fiery kick) about 1/2 teaspoon
Mix all seasoning together. Rinse and gently pat dry the fillets. Generously season both sides of the fillets and set aside. This is all about the intense flavor, so season well. You can certainly add more cayenne if you like it really hot.
Add butter and oil to a hot cast iron skillet. Continue to heat until oils are shimmery and very hot. Add fillets (don’t crowd) and cook about 4 minutes per side, depending on thickness, flipping once. I recommend a spatter shield if you have one; the butter & oil can get a little frisky. The fish is done when it is a gorgeous deep golden color and just opaque in the center. As with all fish, be careful not to overcook (internal temp for fish is 145 degrees).
Remove fish to a plate and serve while still hot.
This recipe is quick and on the table in no time. A side of cold cucumber salad or slaw is a nice way to offset the heat.
These guys may not win any beauty contests, but boy are they tasty! Rockfish are plentiful in the gulf of Alaska and are a great alternative to the more popular salmon and halibut. They are not very oily, but the meat is still moist, mild in flavor and has a medium flake. They come in all colors – red and black seem to be most common, and the brighter the color, the deeper the water. As a bonus, rockfish is low in saturated fat, is a good source of niacin, vitamins B6 & B12, and a very good source of protein and selenium! Rockfish, you rock.