Rockfish is a light, mild, and medium density fish. It isn’t too steaky or flakey. It isn’t too fishy or mild. It’s just right!
I got this Rockfish from Whole Foods and cooked it over the stove since my oven was being use at too high of a temperature. Needless to say, with my iron cast skillet, it worked out perfectly. The fish was moist and perfectly cooked. Jeff and I loved it and it pairs nicely with the Grilled Romaine Salad (https://chickadoos.wordpress.com/2012/04/23/grilled-salad-with-shallot-dressing/) and Roasted Potatoes.
3/4 lb. rockfish (serves 2 people)
1/2-3/4 cup dry white wine
1 T. olive oil
salt and pepper
2 cloves garlic, coarsely chopped
1 T. unsalted butter, chopped into smaller bits to spread over fish
Season fish with salt and pepper. Turn skillet on high and add olive oil. Once pan is hot, add fish, skin side down. Cook for 1 minute. Add white wine and garlic. Place some of the garlic on top of the fish. Also, top fish with bits of butter. Cook fish for 5-7 minutes on each side, depending of the thickness of the fish. Let the fish rest and bear in mind it will keep cooking while it rests. Serve fish and top with any remaining cooking liquids.