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Lemon-Herb Rockfish
Recipes
Lemon-Herb Rockfish
4 servings
20 minutes total

Ingredients

  • 1 lemon, for slices
  • 1 tablespoon fresh Italian parsley
  • 2 cups white wine (or chicken stock)
  • 4 (6 oz) rockfish fillets (about 1 ½ lb)
  • ¼ cup lemon-herb finishing butter
  • ¼ cup sliced, stuffed green olives
  • 2 teaspoons prepared horseradish

Steps

    1. Slice lemon thinly; chop parsley coarsely. Place lemon slices and wine in large sauté pan on medium-low; simmer 2–3 minutes.
    2. Add fish; cook 6–7 minutes until centers of fillets flake easily and are 145°F. Remove fish from pan.
    3. Increase heat to medium-high; cook wine 3–4 minutes until reduced by one-half. Remove from heat; whisk in finishing butter, olives, horseradish, and parsley; serve sauce over fish.
Other Preparation Methods
    • Grill: Preheat grill. Coat 4 (6 oz) rockfish fillets (about 1 ½ lb) with cooking spray; season with 1 teaspoon barbecue seasoning. Combine ½ cup apricot preserves and 1 tablespoon honey mustard. Grill fish 2–3 minutes on each side until centers of fillets flake easily and are 145°F. Brush with sauce during last minute of grill time.
    • Stew: Preheat large sauté pan on medium-low 1–2 minutes. Cut 4 (6 oz) rockfish fillets (about 1 ½ lb) into chunks (wash hands). Place in pan: 1 (15 oz) can drained chickpeas, 1 (10 oz) can tomatoes with green chilies, 1 teaspoon smoked paprika, and 1 cup seafood stock. Add fish; simmer 6–7 minutes until center of fish flakes easily and is 145°F.

Always check fish for bones.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 350, Total Fat 13g, Sat Fat 6g, Trans Fat 0g, Chol 115mg, Sodium 340mg, Total Carb 3g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 30%, Calc 2%, Iron 6%, Potassium 15%