This summer a groupl of friends went up to Alaska on a fishing trip. In the midst of targeting King Salmon, we would get hammered by black rock fish. One of the guys on the trip told us it was his favorite fish so we kept them. I asked the guide if it was true and he replied “Yes, they are quite good.” We could keep five a day a piece, so we had them processed with the rest of our fish. We caught Lings, Halibut, Yellow eye, and two species of salmon.
We caught some good size fish on this trip. I was already thinking about how I wanted to prepare them in my mind on the boat. I love the flavor of lemon picatta, so that is one of the dishes I prepared.
Lemon Dill Piccata Rockfish (Sea bass)
Take the filets out, dry off with paper towel, sprinkle with salt and pepper then dredge in flour.
Heat 2 tablespoons of oil in medium high pan, then 2 tablespoons add butter.
When oil is nice and hot, lay the fish in the pan.
Sear fish until nice and brown, on both sides.
Should take about 3-4 minutes per side. Remove fish from pan, set aside. Add remaining two tablespoons of butter to the pan, and add garlic and cook for about 30 seconds over medium high heat. Add the wine, and cook until reduced by half.
Once the wine is reduced by half, add the chicken stock, chopped dill, capers and two teaspoons of flour to the pan and mix. Take one half of the lemon and squeeze juice into pan. Taste it. If you need the remaining half of the lemon juice add it. This comes down to personal taste. Some like a hint, some like the full Monty. Lower the heat down. Set the fish back into the pan and spoon sauce over filets, and cook for about two minutes warming the fish up. Plate the fish and pour the sauce over the filets and serve immediately.
I only wish I kept more rockfish. You can use this recipe on basically any white fish.
Sit down and get ready to watch your served table explode with “I love its”. It is simple, and will not disappoint.
Get out there into the wilderness, or to the sea my friends. It will set you free.
The Hunting Chef