Rockfish, or striped bass, flock to the waters off of the Hampton Roads coast during the cold winter months. These fish
are plentiful, tasty and cheap. The most important part about
preparing fresh fish is that simplicity is best. In this recipe, thick
rockfish fillets are seasoned with nothing more than sea salt, black
pepper and a sprinkling of Old Bay seasoning. The fillets are then
seared in a hot pan until crisp on the outside and tender and flaky on
the inside.
Rockfish is a local delicacy that everyone should try. This hearty
white fish is similar to halibut in taste and texture, with a little
hint of swordfish flavor. Because of the durability of this fish, any
cooking method will be good from frying to grilling. This recipe is
more of a method and can be used with any sturdy white fish fillets.
You can view this recipe here:
Pan Seared Rockfish or Striped Bass Recipe by
Kristin King