- Prep Time: 12 min.
- Inactive Time: 40 min.
- Cook Time: 7 min.
- Yield: 4 servings
Rockfish is a delicate, versatile, white-fleshed fish that is indigenous to the northern coast of the Pacific Ocean off the Americas.
Contents
It is one of the most ideal. filets of fish to sauté or poach. Soak the fish filets in the milk, refrigerated, for 40 minutes to overnight.
For a really easy, classic, quick, and fabulously delicious meal, serve this Rockfish Beurre Blanc recipe with smashed potatoes and garlic spinach.
Grilling the lemon if desired. The added smoky char adds another dimension to the recipe. Without the time or desire to do so, using the juice alone would be fine, as listed here.
Ingredients
- 2 pounds of Pacific Rockfish filets
- 1 cup reduced-fat milk
- sea salt
- freshly cracked black pepper.
- ½ cup heavy cream
- ¼ cup olive oil
- 1/2 cup dry white wine
- 1 stick (4 ounces) of butter, room temperature
- juice ¼ lemon
Instructions
- Rinse the rockfish filets. With your fingers, feel for the minute pin bones in the filets and pull them out with needle-nosed pliers.
- Place the fish filets in a resealable plastic bag, pour in the milk, seal, and refrigerate for at least 40 minutes or overnight.
- Drain the rockfish filets from the milk and pat them dry. Season with sea salt and freshly cracked black pepper on both sides.
- In a large sauté pan, over medium heat, place the cream, oil, and white wine. Simmer, stirring occasionally, until the sauce reduces by half.
- Add the lemon juice, stir, and add the rockfish filets. Cook in two batches, if necessary. Cook the fish for three minutes, then flip and cook for two more minutes.
- Remove the pan from heat, transfer the fish filets to individual serving plates (on top of a bed of garlic spinach is recommended), and whisk the butter into the sauce. Taste the level of salt and adjust accordingly.
- Drizzle an ample amount of beurre blanc sauce over each plated portion of rockfish. Generosity is encouraged! This simple, classic sauce, enhanced with the fish essence, is primo for melding into side dishes of potatoes, rice, or veggies!
- This dish, with its velvety, luscious beurre blanc sauce, is well accompanied by side dishes such as smashed potatoes, garlic spinach, grilled asparagus, rice pilaf, or pearl couscous.
- Pair this recipe with medium-bodied white wines that are mineral-forward and low on fruit. In New Zealand, Marlboro Sauvignon Blancs or a very dry Reisling will complement the buttery fish and sauce very well. Enjoy!
