Crispy Pan-seared Rockfish in a Nest
Rockfish, also known as striped bass, is the state fish of Maryland. The silver-flanked, iridescent-striped rockfish is a challenge to catch and a delight to eat! Whether you catch it or purchase it from your fishmonger, be sure the fish’s eyes look clear and it has no odor.
Recipe Summary
Difficulty: Medium
Prep time: 15 minutes
Cook time: 12 minutes
Yield: 4 entrée portions
Ingredients
4 5-ounce fresh rockfish filets, skin off
1 packet of kataife (shredded filo dough)
2 large eggs
1 shallot, finely chopped
2 jalapenos
2 green onions, sliced, white & green parts
1 teaspoon Old Bay
1 teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons high quality olive oil such as Olio Carli from igourmet.com (item #009)
3 tablespoons butter
Methode
Clean the rockfish – if this skin is still on, remove the skin with a flexible boning knife and pull out any bones. Next, cut each filet on the bias into 4 to 5 strips.
Roast the jalapenos: Set the oven on broil and put the jalapenos in a small pan. When hot, broil the jalapeno peppers, turning once or twice, until they are charred on all sides. Remove them from the oven and place them in a cup or bowl, then cover with plastic wrap to let them steam. When cool, the skins will be easy to remove. Remove the seeds and dice the jalapenos.
Make an egg batter: In a medium bowl, whisk together the eggs, shallots, roasted jalapenos, spring onions, Old Bay seasoning, salt and black pepper.
Bread the fish: Divide the packet of kataife into 4 portions – one portion for each filet. Dip a bundle of kataife in the egg batter, then wrap it around each piece of rockfish. Place the kataife-wrapped rockfish on a cookie sheet lined with parchment paper.
Pan-sear the rockfish: In a 12-inch non-stick sauté pan, heat half of the butter and half of the olive oil just until it sizzles. Carefully place half of the kataife-wrapped rockfish in the pan and sear for 2-3 minutes per side until golden brown. Remove the first batch from the pan and let it rest on a plate lined with a paper towel, then repeat the process with the remaining olive oil, butter and kataife-wrapped rockfish. Do not worry about the fish being undercooked – it will continue to cook on its own after it’s removed from the pan. To serve, cut each piece of rockfish in half and place the cut side on the plate – this will create the effect of a "nest."
“Dinner is Served. Bon Appetit!” — Chef Patrice Olivon
Serve on a bed of Pickled Citrus Carrot Curls with Homemade Tartar Sauce with a Twist on the side. Try Chilled Cucumber & Apple Soup as an appetizer and Rhubarb Parfait for dessert.
Nutritional Information: Per Serving (excluding unknown items): 266 Calories; 11g Fat (37.4% calories from fat); 34g Protein; 7g Carbohydrate; 2g Dietary Fiber; 414mg Cholesterol; 2383mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fat.
From: Dinner is Served, a public television series
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For more information about Chef Patrice and Dinner is Served,
visit www.chefpatrice.tv