PACIFIC ROCKFISH RECIPES RECIPES

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BAKED BLACKENED COD - SOUTH YOUR MOUTH



Baked Blackened Cod - South Your Mouth image

A quick and easy recipe for baked cod seasoned with blackening spices – using a prepared blend or the included Blackening Seasoning Recipe – that’s ready in under 15 minutes!

Provided by Mandy Rivers | South Your Mouth

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 13

8 cod fillets (about 2 lbs)
1 stick of butter, melted
3 tablespoons blackening seasoning
2 lemons
1 tablespoon paprika
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
3/4 teaspoon white pepper
3/4 teaspoon black Pepper
1/2 teaspoon thyme
1/2 teaspoon oregano

Steps:

  • See notes before proceeding with recipe. Preheat oven to 450 degrees.
  • Cut lemons into slices then arrange on a baking sheet. The fish shouldn’t stick but if the pan you’re using is prone to sticking, spray lightly with cooking spray before adding lemons.
  • Melt butter in a pie plate or other shallow dish; set aside.
  • Add blackening seasoning to a separate, similar size dish; set aside.
  • Pat cod fillets dry with paper towels or a clean kitchen towel. Working one at a time, dip fillets in butter, coating both sides, then allow excess butter to drip off each piece.
  • Gently lay the fish in the dish with the blackening seasoning to coat one side of the fish with seasoning.
  • Place the cod, seasoned side up, in the pan on top of the lemon slices.
  • Repeat until all pieces of cod are seasoned and arranged evenly in the baking dish.
  • Bake at 450 degrees for 10-12 minutes or until fish is cooked through.

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC RECIPE ...



Pan-Seared Rockfish with Lemon Beurre Blanc Recipe ... image

Provided by Robert Irvine : Food Network

Categories     main-dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 7

4 lemons, juiced
1/2 cup dry white wine
1 cup heavy cream
1/2 cup canola oil
6 (8-ounce) rockfish fillets, boned and skinned (alternatives: rock cod, pacific snapper or striped bass)
1/2 cup all-purpose flour seasoned with salt and freshly ground black pepper
1 cup softened butter

Steps:

  • Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

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