Available year-round and affordable, Pacific Rockfish is found from Alaska down to California.
Rockfish has a sweet, mild flavor, with a flaky, medium-firm texture. It is best baked, sautéed, broiled or poached. Since the flesh tends to flake easily it is not the best fish for grilling, however, rockfish is an excellent fish for use in ceviches or stews.
For today we’ll be looking at a recipe (Thanks to Denise!) of Rockfish wrapped in Grape Leaves! These look really awesome coming to the table and taste to match. Can also easily modify this recipe (I like spicer foods) easily and it will work with Salmon. It just so happens we have Rock fish on special this weekend too!
- ½ Cup Extra-virgin Olive Oil
- 4 Tablespoons Lemon Juice
- 2 Tablespoons Chopped Dill, Parsley, or Oregano. Some extra can be chopped for serving.
- 8 Grape Leaves, rinsed and dried with stems removed.
- 2 Teaspoons grated Lemon or Orange Zest
- 1 Cup peeled and seeded Tomatoes (Can be omitted)
- 4 Rockfish Fillets around 6oz each (just over a ⅓ pound each)
- Ground Pepper
- In a shallow container, mix together ¼ Cup Olive Oil, 2 Tablespoons of Lemon Juice and 2 Tablespoons chopped Herb.
- Add Rockfish into the marinade, turning every so often to evenly marinate the fish for about 30 minutes total at room temp.
- Preheat broiler or grill.
- Wrap each fillet in two grape leaves, if needed you can use toothpicks to secure the leaves to the fish.
- Sprinkle the wrapped Rockfish with a bit of pepper and brush on some of the remaining Olive Oil.
- Place fish on a broiler pan or grill rack.
- Broil or grill, 4 minutes for each side.
- Remove from grill and put on serving dish.
- Spoon remaining oil and 2 Tablespoons of Lemon Juice over fish packets, top with tomatoes (unless omitted) and the Lemon/Orange Zest and any remaining chopped Herbs.
- Serve and enjoy!