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Broiled Maryland Rockfish

The best time to cook this is clearly the night you've caught or bought some nice rockfish, or striped bass. This makes a great weeknight meal if you keep frozen fish - it thaws and cooks quickly.

Turn on your oven's broiler.
Cover a cookie sheet with aluminum foil.
Coat with non-stick spray if you have it.
Lay your fillets on the tray, skin side down.

Top fish with olive oil or dot with butter.
Season as you like. Below are some suggestions.

Broil for 10-12 minutes, or until flakes easily with a fork.
This is your best test for doneness.

Seasoning Suggestions:
-Garlic Powder, Salt and Italian Herbs
-Garlic and Fresh Squeezed Lemon Juice
-Old Bay or Seafood Seasoning
-Canola Oil, Soy Sauce, Garlic and Ginger


User Comments:

Hey Steve,
Yum! Milking the Chinese stereotype... I totally steam fish all the time. But I get tired of the Asian flava sometimes. So I started to:
1) doing them en papillote (okay, I cheat with pieces of foil cuz they stay shut better) and
2) some Western seasoning. My ultimate favorite is paper thin lemon slices on the foil, fish on top with salt and pepper, and tarragon leaves on top. Quick finish of olive oil.

Turbot is my favorite fish for that kind of thing these days. And for the friends who fear bones. :) Plus it's hard to mess up. 14 min in the 375. *slurp*
May Tam

Thanks, May Tam
and if anyone is interested, turbot is most readily found fresh in the seafood sections of the large asian grocery stores:

turbot [TER-boh] 1. Found in European waters from Iceland to the Mediterranean, this highly prized FLATFISH has firm, lean, white flesh with a deliciously mild flavor. Many Europeans rate turbot in the same category as the highly regarded Dover sole. They're usually imported frozen to the United States. 2. The market name used for several types of FLOUNDER found in the Pacific.

Comments: Send us comments about this recipe steve@pulpkitchen.com