Saturday, June 30, 2012

ROCKIN' ROCKFISH - with Roasted Red Pepper & Garlic Sauce

With Roasted Red Pepper & Garlic Sauce

No matter the food trends of the day or what the medical establishment’s warnings may be, there are certain foods (prepared my way) I never get tired of.  Medium-rare rib roast.  Corned beef sandwich on rye w/ Swiss and Russian dressing (really, is there any other corned beef sandwich?).  Hot dogs in a white roll w/ yellow mustard and relish.  The list goes on.  It’s not stubbornness (though Finns are known for that trait) but, if I love the taste of something, I see no reason to try it another way.  You know – “if it ain’t broke, don’t fix it.”

Fish, however, is another matter. 

Full disclosure – I don’t really like fish (I don’t count lobster and other shellfish as “fish”).  But Richard loves fish, so I eat it and am willing to try various sauces that will ultimately hide the fishy taste.  Doing so, I’ve discovered some great fish dishes I’d actually order in a restaurant or ask Richard to make… Well, one:  sole almondine – butter, butter, butter!

But now I’ve found another fish dish I’d add to that list – grilled rockfish with a roasted red pepper and garlic sauce.  I’d never had rockfish until recently when Richard made it in a fish stew (which I actually enjoy, the recipe of which you can find right here in my blog), but never knew what it really tasted like until he made this dish.  It’s sort of like monkfish for those who’ve never eaten it, which means it’s a mild fish – not too fishy.  But add the sauce and it becomes something more than “fish” – it becomes haute “cuisine.”  Even non-fish lovers, like me, will love it.

Weber’s Big Book of Grilling


1 red bell pepper
¼ cup mayonnaise
1 teaspoon minced garlic
1 teaspoon herbs de Provence
1 teaspoon rice vinegar
1 to 2 shakes Tabasco sauce

4 rockfish (rock cod) fillets – about 6 oz each, ½ inch thick
Exta virgin olive oil
2 Tablespoons finely chopped fresh dill
Kosher salt
Freshly ground back pepper


Grill the pepper over direct-medium heat until the skin is black and blistered on all sides, 10-12 minutes, turning every 3-5 minutes.

Remove the pepper from the grill and place in a paper bag; close tightly.  Let stand for 10-15 minutes to steam off the skin.  Peel away the charred skin.

Cut off the top, remove the seeds, and coarsely chop.

Place in a food processor and add the rest of the sauce ingredients.  Process until smooth.

Transfer to a bowl, cover w/ plastic wrap, and refrigerate until ready to serve.

Generously brush or spray the fish fillets w/ olive oil.  Season w/ the dill, salt, and pepper.

Grill over direct-high heat until the fish is opaque throughout, 2-3 minutes, turning once halfway through grilling time.

Remove from the grill and serve warm w/ sauce.

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