Rockfish

[Skylar]

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.

[Charkbait]

Rockfish with Crab and Old Bay Cream Sauce
Rockfish or striped bass has long been considered one of
the Chesapeake Bay watershed's greatest treasures. With a
delicately seasoned cream sauce and lumps of tender
crabmeat, it doesn't matter if you're celebrating a new
promotion or sharing an intimate dinner with friends, this
delicious recipe is sure to make dinner a memorable
occasion for all.
Ingredients
1 1/2 pounds rockfish* or striped bass fillets
1 1/2 teaspoons OLD BAY® Seasoning , divided
3 tablespoons butter, divided
2 tablespoons white wine
1 green onion, finely chopped
1 cup heavy cream
2 teaspoons Dijon mustard
8 ounces backfin or lump crabmeat*

Directions
1. Heat large skillet on medium-high heat 3 minutes. Melt
2 tablespoons butter in skillet. Season flesh side of fish
with 1 teaspoon Old Bay. Place fish, skin-side up, in
skillet. Cook 5 minutes, turning fish after 3 minutes.
Remove fish from skillet; keep warm. Reduce heat to
medium.
2. Stir wine into skillet, scraping bottom to loosen
browned bits. Add remaining butter and green onion; cook
and stir 1 minute. Gradually stir in cream.
3. Stir in mustard and remaining 1/2 teaspoon Old Bay.
Simmer 2 minutes or until slightly thickened. Stir in
crabmeat. Return fish to skillet; cover. Cook 3 minutes
longer or until fish flakes easily with a fork.

My wife will make it using all the measurements, me...I just do whatever I want and keep it close, I go a little heavier on the OB and dijon but man is it good.

Then I pound the wine to get that over with and crack a beer.

[igormothra]

my favorite

heat up your cast iron skillet
melt some butter in it
sprinkle in some JO's
put the rock in
toast an onion roll with some swiss
put a little horseradish sause
add rock and hmmmmmmm rockfish sandwich

[DaveH]

Man I want to try all those dishes.Any one have any for the bbq grill?