ROCKFISH IN SWEET 'N SOUR SAUCE

  • 1 (about 2 lb.) whole, dressed Alaska rockfish, thawed if necessary

  • Cornstarch

  • Oil

  • 1/4 cup sliced green pepper

  • 2 green onions, sliced diagonally

  • 1 tsp. slivered fresh ginger root*

  • 1 clove garlic, minced

  • Water

  • 1/3 cup white vinegar

  • 2 tbsp. dry sherry or fish stock

  • 1 tbsp. catsup

  • 1/4 cup sugar

  • 1 tsp. salt

Rinse and dry rockfish. Sprinkle cornstarch over entire surface of fish. Heat oil to depth of 1/2-inch in skillet large enough to hold fish. Fry about 5 minutes per side or until rockfish flakes easily when tested witha  fork and is golden brown on outside. Remove fish from oil; drain on paper towels. Keep warm. Saute green pepper, green onion, ginger and garlic in 2 tbsp. oil until crisp-tender. Add 1/3 cup water, vinegar, sherry, catsu, sugar and salt; bring to boil. Dissolve 2 teaspoons cornstarch in 2 tablespoons water; add to hot mixture. Cook and stir until thickened. Pour sauce over fish. Serve hot. Makes about 4 servings.

 

MUSHROOM-TOPPED ROCKFISH

  • 1 lb. Alaska rockfish fillets, thawed if necessary

  • 1/2 cup each chopped onion and sliced celery

  • 1/4 cup butter or margarine

  • 1/2 lb. mushrooms, sliced

  • 1/4 tsp. salt

  • 1/8 tsp. pepper

  • Pinch tarragon, crushed

  • 1 tbsp. lemon juice

  • 3/4 cup shredded Swiss cheese

Cut rockfish into serving-sized pieces. Saute onion and celery in butter until tender. Add mushrooms, salt, pepper and tarragon. Place fish fillets in bottom of buttered shallow baking dish. Spoon mushroom mixture on top. Drizzle with lemon juice; sprinkle with cheese. Bake at 450°F. allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Makes 4 or 5 servings.

Microwave method
Prepare rockfish as above. In microwave-proof dish, melt 2 tablespoons butter. Add onion and celery. Cover with waxed paper; microwave at high about 1 minute. Add mushrooms and seasonings. Microwave at high 2 minutes; stir once during cooking. Remove mixture from dish. Place fish in dish; spoon mushroom mixture over top. Drizzle with lemon juice; sprinkle with cheese. Cover with waxed paper; microwave at medium 4 minutes. Rotate dish 1/4 turn; microwave at medium 2-4 minutes longer or until rockfish flakes easily when tested with a fork.

 

ALASKA ROCKFISH STEW

  • 1-1/2 lbs. Alaska rockfish fillets, thawed if necessary

  • 2 tbsp. oil

  • 2 medium green peppers, chopped

  • 2 carrots, thinly sliced

  • 1 large onion, chopped

  • 1 large clove garlic, minced

  • 1 can (28 oz.) tomatoes

  • 1 can (12 oz.) tomato juice

  • 1-1/2 tsp. Worcestershire sauce

  • 1 tsp. each sugar and basil, crushed

  • 1/4 tsp. salt

  • 1/2 cup dry white wine or fish stock

Cut rockfish into 1-inch pieces. Heat oil in large pot Sauté green peppers, carrots, onion and garlic until onion is tender. Add tomatoes, tomato juice, Wrocestershire sauce, sugar, basil and salt. Bring to boil; simmer 10 minutes. Add wine and rockfish. Simmer 8 minutes longer or until rockfish flakes easily when tested with a fork. Makes 6 to 8 servings.

 

POACHED ALASKA ROCKFISH

  • 1 lb. Alaska rockfish fillets, thawed if necessary

  • 1 quart water

  • 2 lemon slices

  • 1/2 tsp. salt

  • Dill sauce

Cut rockfish into serving-sized pieces. Combine water, lemon and salt in skillet; bring to boil. Add rockfish. (if necessary, add boiling water to cover fish.) Reduce heat and simmer about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Transfer to serving dish. Keep warm. Reserve 2/3 cup poaching liquid for Dill Sauce. Serve rockfish hot with  Dill Sauce. Makes 4 or 5 servings.

Dill Sauce
Sauté 1-1/2 teaspoons finely chopped onion in 1 tablespoon butter or margarine. Stir in 1 tablespoon flour, 1/4 to 1/2 teaspoon salt, 1/4 teaspoon crushed dill weed and dash pepper; cook until bubbly. Gradually add 2/3 cup reserved poaching liquid and 1-1/2 teaspoons lemon juice; cook and stir until thickened. Stir half of mixture into 1 slightly beaten egg yolk; return to hot mixture in pan. Cook and stir 2 minutes longer. Makes about 2/3 cup.

 
 

STEAMED ROCKFISH ORIENTAL

  • 1 (2 to 3 lb.) whole, dressed Alaska rockfish, thawed if necessary

  • 2 tbsp. soy sauce

  • 1-1/2 tbsp. dry sherry or fish stock

  • 1 tbsp. oil

  • 1 small clove garlic, minced

  • 1 tsp. grated fresh ginger root*

  • 1/4 tsp. sesame oil

  • 2 or 3 green onions, sliced into 1-1/2 inch pieces

Rinse and dry rockfish. Place in shallow heat-proof dish or 9-inch pie dish. combine soy sauce, sherry, oil, garlic, ginger and sesame oil. Spread on fish. Refrigerate, covered, 1 hour. Place steaming rack in large skillet or wok; add water to depth of 1 inch. Place fish in dish used for marinating on rack; cover skillet and bring water to boil. Steam fish allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until fish flakes easily when tested with a fork. Garnish with green onion. Makes 4 to 6 servings.

Microwave method
Prepare and marinate rockfish as above in microwave-proof dish. Cover with plastic wrap and microwave at medium 15 to 18 minutes or until rockfish flakes easily when tested with a fork; rotate dish 1/4 turn four times during microwaving. Serve as above.

* One-half to one teaspoon ground ginger can be substituted.

 

ROCKFISH PARMESAN

  • 1 lb. Alaska rockfish fillets, thawed if necessary

  • 2 tsp. each lemon or lime juice and Worcestershire sauce

  • 1/4 cup flour

  • 1 egg, slightly beaten

  • 1/4 cup each fine dry bread crumbs and grated Parmesan cheese

  • 2 tbsp. oil

  • Salt and pepper

Cut rockfish into serving sized pieces. Combine lemon juice and Worcestershire sauce; sprinkle on fish. Dust fish lightly with flour on both sides; dip into beaten egg. Combine bread crumbs and cheese; coat fish generously with mixture. Pan-fry fish in oil over medium heat allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Season to taste with salt and pepper. Makes 4 or 5 servings.

Oven-fry Method
Prepare rockfish as above. Melt 2 tablespoons butter in shallow pan; place fish in pan. Bake at 500°F. 8 to 10 minutes or until rockfish flakes easily when tested with a fork.

 

BROCCOLI-STUFFED ROCKFISH

  • 1 (3-1/2 lb.) whole, dressed Alaska rockfish thawed if necessary

  • 1 package (10 oz.) frozen chopped broccoli, thawed and well-drained

  • 1/4 cup minced onion

  • 2 tbsp. oil

  • 2 cups fresh bread crumbs

  • 1/3 cup sliced almonds

  • 3 tbsp. milk

  • 1 tbsp. lemon juice

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 2 tbsp. butter or margarine, melted

  • 1/4 cup dry white wine or water

Rinse and dry rockfish; dry cavity. Score one side of rockfish diagonally about 1/2 inch deep and at 1 inch intervals. Sauté broccoli and onion in oil until onion is tender and all moisture has evaporated. Combine with crumbs, almonds, milk, lemon juice, salt and pepper. Fill cavity of fish with dressing; place scored-side up in 12-1/2 x 9 x 2 inch greased baking dish. Brush with butter; pour wine over fish. Bake at 450°F. allowing about 10 minutes cooking time per inch of thickness measured at its thickest part after stuffing or until fish flakes easily when tested with a fork. Makes 6 or 7 servings.

 

HERB-BASTED ROCKFISH

  • 1 lb. Alaska rockfish fillets, thawed if necessary

  • 2 tbsp. butter or margarine

  • 2 tbsp. dry white wine or fish stock

  • 1 tbsp. each chopped green onion and parsley

  • Dash each thyme and marjoram, crushed

  • Lemon slices

Cut rockfish into serving sized pieces. Melt butter; add remaining ingredients except lemon. Place rockfish on broiler pan; baste generously with butter mixture. Arrange lemon slices on fish. Broil 4 to 5 inches from heat allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Baste once with butter mixture during broiling. Makes 4 or 5 servings.

Microwave Method
Place fish in shallow microwave-proof dish; baste generously with butter mixture. Arrange lemon slices on fish. Cover with waxed paper; microwave at medium 5 minutes. Rotate dish 1/4 turn. Baste with herb mixture; microwave at medium 2 to 3 minutes longer or until rockfish flakes easily when tested with a fork.

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Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603