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Fresh Copper Rockfish Fillets



Dec 4th, 2014


Our current supply of Copper Rockfish Fillets is Fresh product of USA and is Wild Caught. The copper rockfish was first taken off Sitka, Alaska. It is a relatively common rockfish of the Pacific coast. It is very widespread in its distribution, known from the very northern reaches of the Gulf of Alaska, to the Pacific side of the Baja California peninsula, north of Guerrero Negro. This species is also called whitebelly, chucklehead, white gopher, fighting bob, never dies, rock cod, and sailfin rockfish, among other names. Copper rockfish are known to be highly variable in coloration, ranging from a dark reddish brown, with pale copper blotching along the sides, to a lighter pinkish brown with a yellowish white mottling on the flanks. If you have a skinless fillet, use it in any fillet recipe. Dredged in flour and sautéed, rockfish is excellent. It’s also good batter-fried or made into tempura. The best ways to cook Pacific rockfish are: crispy-frying whole, steaming whole (Asian style), dredging in flour and sautéing in olive oil, batter frying like fish & chips, or serving as ceviche by marinating it in citrus. Or you can try one of the following recipes.


Rockfish with Crab and OLD BAY Cream Sauce

Ingredients (Prep Time 10 Minutes, Cook Time 10 Minutes) – MAKES 6 SERVINGS

1 1/2 lbs rockfish fillets
1 1/2 tsp OLD BAY® Seasoning
3 Tbs butter, divided
2 Tbs white wine
1 green onion, finely chopped
1 cup heavy cream
2 tsp Dijon mustard
8 oz lump crabmeat
Season flesh side of fish with 1 teaspoon of the Old Bay. Melt 2 tablespoons of the butter in large skillet on medium-high heat.
Place fish, skin-side up, in skillet. Cook 5 minutes, turning fish after 3 minutes.
Remove fish from skillet; keep warm. Reduce heat to medium.
Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining 1 tablespoon butter and green onion; cook and stir 1 minute.
Stir in cream, mustard and remaining 1/2 teaspoon Old Bay. Bring to boil.
Reduce heat to low; simmer 2 minutes or until slightly thickened.
Stir in crabmeat. Return fish to skillet; cover. Cook 3 minutes longer or until fish flakes easily with a fork



Thai Style Fish in Coconut Roasted Ginger Broth

Ingredients (Prep Time 20 Minutes, Cook Time 20 Minutes) – MAKES 4 SERVINGS
2 1/2 tsp McCormick® Gourmet Collection Roasted Ground Ginger
1 tsp McCormick® Gourmet Collection Sicilian Sea Salt
1 lb firm white fish fillets, such as haddock or rockfish, about 1-inch thick, skin removed
2 Tbs fresh lemon juice, divided
1 Tbs olive oil
2 large shallots, thinly sliced
1 yellow bell pepper, cut into thin strips
1 medium zucchini, cut into thin half-moon slices (2 cups)
1 can (13 1/2 ounces) coconut milk, well shaken
1/2 cup chopped fresh cilantro, divided
1/4 cup chopped roasted salted peanuts (optional)

Mix ginger and sea salt in small bowl. Sprinkle fish with 1 tablespoon of the lemon juice. Coat evenly with 2 1/2 teaspoons of the spice mixture. Set aside.
Heat oil in large skillet on medium heat. Add shallots, bell pepper, zucchini and 2 tablespoons water; mix well. Cover.
Cook 2 minutes or until tender-crisp, stirring occasionally. Add coconut milk and 2 tablespoons of the cilantro. Bring to boil, stirring occasionally.
Reduce heat to low; simmer, uncovered, 5 minutes until broth thickens slightly.
Stir in remaining spice mixture. Reduce heat to low.
Place fish in skillet, spooning some broth and vegetables over fish. Cover. Cook 5 minutes or until fish flakes easily with a fork, basting fish occasionally with broth.
Remove from heat. Stir in remaining 1 tablespoon lemon juice.
Sprinkle with remaining cilantro and peanuts, if desired. Serve over steamed rice.



Baked Rockfish with Cajun Tomato Relish

Ingredients (Prep Time 10 Minutes, Cook Time 20 Minutes) – MAKES 6 SERVINGS
1 Tbs butter
1/3 cup finely chopped onion
1 cup finely chopped seeded tomatoes
1/4 cup McCormick® Cajun Style Seafood Sauce
1/2 tsp McCormick® Garlic, Minced
1 1/2 lbs rockfish fillets


Preheat oven to 375°F. Melt butter in medium skillet on medium heat.
Add onion; cook and stir 2 minutes or until softened. Stir in tomatoes, Seafood Sauce and garlic. Reduce heat to low; simmer 3 minutes, stirring occasionally.
Place fish in single layer in lightly greased baking dish. Spoon tomato mixture over fish.
Bake 15 minutes or until fish flakes easily with a fork.

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