Rockfish
Over the weekend I bought rather than caught a Rockfish. I filleted it and two great slabs and here is what I did:
Rockfish—Peanut oil and glossed the dish, Real Mayo and just lightly, brushed on each piece and Dijon mustard dabbed along the fillet.
I put a bit a pepper and no salt and placed in the oven at 375.
I made a sauce—
I used Makers Mark,- half a cup and began to reduce it over low heat.
In a fry pan I sautéed two diced cloves of garlic, three shallots diced, some diced dill and butter. I then added it to the reduced Makers Mark and had a nice sauce to drizzle over the Rockfish.
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Solet hora, quod multi anni obstulerint, redere!
"Sometimes... a particular day can be better than the whole year!"
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