Grilled Rockfish

Grilled Rockfish

A Grilled Rockfish is a Waste!

Grilled Rockfish isn’t one of my favorite recipes.  But if you’re going to do it, there’s a few things you should know and understand.  This Butter Marinade is probably the best ingredients to apply to a Rockfish, so in a way, you’re in good hands.  However, taking it to the grill, it loses so much of the brilliance this Marinade can offer a fish like this.  So even though I demonstrate this recipe as Grilled Rockfish in the Video, I would still recommend that it be wrapped in tinfoil first, then grilled.  If not, apply the ingredients in a melted form after you’ve salt, peppered and grilled your fish.  That or go back to the old pan fried method, which is excellent.

Grilled Rockfish Ingredients:

2 Rockfish Filet’s
1 chopped Green Onion
1/2 tsp fresh chopped Parsley
5 chopped Capers
1 chopped Garlic Clove
1/4 tsp Lemon Zest
1/4 tsp Dill
1/2 tsp Tarragon
2 tbsp Softened Butter
Salt and Pepper to Taste

3 Lemon Slices for the grill and presentation

Make sure that all the Ingredients are chopped really small and fine before you add them to the butter.  Then mix all the Ingredients together and allow the butter to marinate for about 10 minutes before you butter you Rockfish.  Also Salt and Pepper both sides of your fillet’s before you marinate.  Then put on hot grill with medium high heat until the edges turn color, then flip once (2 to 3 min).  For more flavor, grill the fish first with salt and pepper only, then add the ingredients after they’ve been melted in a pan.  Or, you can wrap this fish in Tin Foil with the Herb and Butter coating on the filet, then grill.  You can even take this Grilled Rockfish recipe to the stove and do a Classic Pan Fry if you prefer.

Published by

Trenton Holland

Poor Man's Gourmet Kitchen

I'm just a regular guy in search of his bliss and I find that bliss in food and all of its many cultural differences. A very seasoned and experience chef taught me how to use my pallet to best serve and prepare a dish with all of its natural flavors from other foods before ever introducing “forced flavoring”, such as salt. My goal isn’t just to teach how to incorporate these products into simple gourmet dishes but to show, how easy, it can be done from anyone's Kitchen with cheaper, convenient substitutions that will not only blow your mind, but insure that most no one will be able to ever tell the difference! Welcome to The Poor Man’s Gourmet Kitchen!

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