Farmers Market Challenge: Rockfish

This week's challenge was rockfish, purchased at the Arlington Farmers Market from Buster's Seafood of Urbana, VA.  It cost me about $4.00. As I learn more about how to cook, one of my favorite things is improvising.  You see, a recipe is a great roadmap, but when your inner Top Chef instinct kicks in, you should listen. (See my post on insanely burnt caramel for further evidence.)  Part of getting comfortable with fresh ingredients is learning to trust yourself.  So, I'm going to copy the recipe Clarry shared with me at the end, but here's what I did...


Marinate rockfish filet in olive oil, white wine, fresh lemon juice, sea salt and cracked pepper:

Heat pan on medium-high. Add olive oil and diced green onions and cook for 2 minutes. Add rockfish, skin up, cook for 3 minutes. Flip fish and cook for another 2 minutes.  Remove from heat.

To the brown bits and oil in the pan, add a splash of white wine, a tablespoon of butter, one more diced green onion and a tablespoon of dijon mustard. Cook on low and whisk to combine.  Add fish back to the sauce and cook for 2 minutes until flaky.


Place rockfish on a bed of greens.  I used watercress that was from a nearby farm in West Virginia (purchased at Whole Foods).  Drizzle pan dripping sauce around fish.  Enjoy!

Keep reading for Clarry's amped up version:





Clarry's Rockfish Recipe
Ingredients
1 1/2 pounds rockfish or striped bass fillets, 2 1/2 teaspoons McCormick® Old Bay with Garlic & Herb Seasoning, divided 3 tablespoons butter, divided 2 tablespoons white wine, 1 green onion, finely chopped, 1 cup heavy cream, 2 teaspoons Dijon mustard, 8 ounces backfin or lump crabmeat 

Directions
Heat large skillet on medium-high heat 3 minutes. Melt 2 tablespoons butter in skillet. Season flesh side of fish with 1 1/2 teaspoons Old Bay with Garlic & Herb Seasoning. 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 butter and green onion; cook and stir 1 minute. Gradually stir in cream. 

Stir in mustard and remaining Old Bay with Garlic & Herb Seasoning. 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.