Crab Crusted Rockfish Recipes

PECAN-CRUSTED ROCKFISH WITH OLD BAY®

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper. Spray with cooking spray.
• Pour melted butter over rockfish. Combine pecans, panko, and seafood seasoning in a bowl. Evenly distribute mixture over the fillets, pressing gently into the top.
• Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn the crust. Serve immediately.

PANKO CRUSTED ROCKFISH FILLETS

Steps:

• Place a large oven safe skillet into the oven and preheat to 425 degrees.
• In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.
• In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.
• Wipe out the bowl, then use it again to whisk together the egg and milk.
• Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***
• Dredge fish first in the flour, shaking off any excess.
• Dip fish into the egg mixture, allowing any excess to drip off.
• Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere.
• When the oven and frying pan are preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.
• Cook in the oven for 3 - 4 minutes, then carefully flip over.
• Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.
• While fish cook, set up a cooling rack over a couple layers of paper towels.
• Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.

CRAB-CRUSTED ROCKFISH RECIPE

Steps:

• For Corn-Shallot and Roasted Red Pepper Salpicon: In a medium rondo saute the shallots and garlic until translucent. Add the rest of the ingredients and cook for 5 minutes until all the flavors combine. Season to taste. Remove from the heat, chill quickly and reserve for service. For Grilled Tomato Jus: Season the tomatoes and char them on the grill on both sides. In a medium sauce pot, saute shallots and garlic until translucent. Add the tomatoes and paprika and saute for 5 minutes. Remove from heat and puree in a blender. Strain into a sauce pot. Bring to a boil; reduce by a third. Season to taste. Remove from heat and chill quickly. Reserve for service. For Crab-crusted Rockfish: In a hot saute pan, sear the rockfish until lightly golden brown. Flip the rockfish, top with the crab meat and finish cooking in the oven. In another saute pan, heat up the salpicon and add the grilled tomato jus. Add the fava bean; reduce liquid a little bit. To plate: In a round dinner bowl, place the salpicon/sauce mixture in the center. Top the mixture with the crab-crusted rockfish. Garnish with the crispy leeks.

CRAB-TOPPED FISH FILLETS

Steps:

• Preheat oven to 350°. Place fillets in a greased 13x9-in. baking pan. Bake, uncovered, until fish flakes easily with a fork, 18-22 minutes. Meanwhile, in a large bowl, combine the crab, cheese, mayonnaise and lemon juice., Drain cooking juices from baking dish; spoon crab mixture over fillets. Broil 4-5 in. from the heat until topping is lightly browned, about 5 minutes. Sprinkle with almonds and, if desired, paprika.