30 April 2012

Recipe: Rockfish Parmesan

One of the benefits of living in Alaska is the fresh fish. You can catch fish and fill your freezer for the year. Well, we have some friends that PCS'd last year and gave us a TON of fish out of their freezer (thanks Kirk and Angie!!). In that fish, was Rockfish. Neither of us have ever eaten or cooked it, so we looked up some recipes and decided on one to try tonight. Rockfish Parmesan. Oh. My. Gahhh. Heaven. This was absolutely amazing! Moist, flaky, rich, delicious. We served this with candied baby carrots and sticky white rice (Calrose).

Here is what you will need:

1 lb. Alaska Rockfish (or red snapper, works the same as well) fillets, thawed
2 tsp. lemon or lime juice
2 tsp. Worcestershire sauce
1/4 cup flour
1 egg, slightly beaten
1/4 fine dry bread crumbs (I used store bought Italian flavor)
1/4 cup finely grated Parmesan cheese (we grated it normally and then chopped it fine with a knife)
2 tbsp. oil (we guess-timated and used peanut oil)
Salt and pepper to taste

Cut rockfish into serving sized pieces.

Combine lemon juice and Worcestershire sauce; sprinkle on fish. We doubled this and put the fish on a plate, brushed it on with a silicone basting brush, and let it set for about 1/2 hour or so.

Put the flour in a bowl/dish.
Put the egg in another bowl/dish and beat slightly.
Put the bread crumbs and Parmesan cheese into a 3rd bowl/dish and combine. We added some oregano to this because we love oregano. Add as much as you want, or none at all. It's all about what you like.

Dip fish into the flour first, coating completely.

Next, dip into the egg.

Lastly, roll in the bread crumb and Parmesan mixture and make sure it's well coated.

Pan fry the fish in oil over medium heat, allowing 10 minutes cooking time total per inch of thickness at the thickest part, or until the rockfish flakes easily with a fork. Ours was about an inch thick, so we cooked it about 5 minutes on each side.

We put these on a plate of paper towel to drain the oil. After it has drained a few minutes, we sprinkled on a little parsley flakes, for the color and the taste. Then, when it was still warm, we sprinkled on a little extra parmesan cheese. DELICIOUS!


As a side note, we drink wine with dinner, and we try to pair wines with our food. Tonight we had a Chateau St. Michelle Pinot Gris, same thing as a Pinot Grigio.

1 comment:

  1. My son is a picky eater but will eat fish. This is a perfect dish for him and the rest of the family will love it too.