PanSeared Rockfish With Fresh Herbs / The Grateful Girl Cooks!
How To Cook Rockfish Fillet - How To Cook. Melt butter and olive oil in a large skillet on medium heat. Mix the soy sauce, lemon juice, mirin, miso, seafood stock, soy sauce in a bowl.
PanSeared Rockfish With Fresh Herbs / The Grateful Girl Cooks!
Insert a meat thermometer in the thickest part of the fish to determine the temperature. Rub the oil on both sides. Melt butter and olive oil in a large skillet on medium heat. Place these fillets directly on the grill, facing the skin side. Heat 1 tablespoon plus 2 teaspoons neutral oil in a large nonstick or cast iron skillet over medium. Wait until the butter is melted and the pan is hot. Add a couple sprigs of rosemary, thyme and dill to the butter as it melts to help infuse a little bit of the fresh herb flavor. Don’t rush the preheating process, as lean rockfish needs to be cooked. Cut the redfish into fillets. Season both sides of rockfish fillets evenly with cajun seasoning.
Heat olive oil in a pan over medium heat. Aim for a temperature between 400 to 450 degrees so that your fish will char without getting burnt. Insert a meat thermometer in the thickest part of the fish to determine the temperature. Add a couple sprigs of rosemary, thyme and dill to the butter as it melts to help infuse a little bit of the fresh herb flavor. Rub the oil on both sides. Dredge the fish in the flour mixture, patting off any excess. Rockfish is dressed up with ranch. Season both sides of rockfish fillets evenly with cajun seasoning. Before you start, prep your grill. Mix the soy sauce, lemon juice, mirin, miso, seafood stock, soy sauce in a bowl. Bringing the grill up to a high temperature helps.
