Crispy Pan-Seared Rockfish: A Simple Recipe to Avoid Fishiness
How to Grill Rockfish: The Secret to Perfectly Cooked, Non-Fishy Fish
Grilling fish doesn’t have to be difficult! Here’s a foolproof method for pan-searing rockfish that ensures a delicious, clean flavor. Enjoy perfectly cooked fish with this easy-to-follow guide.
Ingredients- 2 Rockfish (Sebastes schlegelii), cleaned
- 3 pinches of salt (or to taste)
- A few grinds of black pepper
Cooking Instructions
Step 1
If your rockfish is frozen, let it thaw at room temperature for about 30 minutes before cooking. This helps ensure the fish cooks evenly throughout.
Step 2
Make shallow cuts about 1/2 inch apart across the thickest parts of the fish on both sides. This scoring helps the heat penetrate the flesh for even cooking and allows seasonings to absorb better, which is key to preventing any fishy taste. It’s especially helpful for thicker fish.
Step 3
Pour a generous amount of cooking oil into your frying pan. Enough oil is crucial to prevent the fish from sticking and to achieve a wonderfully crispy skin.
Step 4
Lightly season the rockfish with salt and pepper on both sides, paying attention to seasoning the skin well. Once the pan is heated over medium-high heat, carefully place the rockfish skin-side down. Starting with the skin ensures it crisps up beautifully.
Step 5
Reduce the heat to medium to prevent burning. Cover the pan with a lid and cook for about 5-7 minutes. Covering the pan steams the fish gently, helping it cook through evenly and stay moist.
Step 6
Listen for the satisfying sizzle. Once the skin is golden brown and crispy, after about 3 more minutes, carefully flip the fish.
Step 7
Now, cook the flesh side. Cover the pan again and cook for another 5 minutes, or until the fish is cooked through. To check for doneness, insert a chopstick or fork into the thickest part of the flesh; it should flake easily and the juices should run clear. If not, cook for a few more minutes.
Step 8
Once perfectly cooked, transfer the rockfish to a serving plate. It’s best enjoyed immediately while warm!
