ROCKIN’ ROCKFISH
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.
ROCKFISH with ROASTED RED PEPPER & GARLIC SAUCE
Weber’s Big Book of Grilling
Ingredients:
Sauce:
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
Fish:
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
Directions:
Sauce:
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.
Fish:
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.
