Authentic Rockfish Recipes

Almond Flour Crusted Fried Rockfish Recipe Ketofocus

WebFry fresh fish in oil. Add avocado oil to a large skillet and heat to medium heat. (You know when your oil is hot enough when a crumb of almond …

Rating: 5/5(4)
1. About 15 minutes prior to cooking, season rockfish fillets with salt and pepper on both sides.
2. In a shallow dish or plate, combine almond flour and protein powder. Dredge each fillet in the flour mixture until fully coated on the outside.
3. Add avocado oil to a large skillet and heat to medium heat. (You know when your oil is hot enough when a crumb of almond flour thrown into the skillet sizzles.) Add each fillet to the hot oil and fry until golden brown, about 2 1/2 to 3 minutes. Make sure not to overcrowd the skillet. Have about 1 1/2 inch distance between each fillet. You may need to work in batches if your skillet is too small.
4. Flip rockfish fillet over to cook the other side until golden brown, about 2 - 3 minutes. Transfer to a paper towel lined plate to catch excess oil.

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Panseared Rockfish w/ Fresh Herbs/ The Grateful Girl …

WebApr 10, 2018 · It takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color. Move the herbs over to the side of skillet, and …

1. Lightly season the fish on one side with salt, pepper, and a teensy bit of garlic powder.
2. Melt butter and olive oil in a large skillet on medium heat. Add rosemary, thyme and dill to the butter as it melts to help infuse a little fresh herb flavor. Add the fish to skillet, and place the herbs on top of each piece while they cook (takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color). Transfer herbs to side of skillet, and carefully turn fish to the other side, and continue cooking. While the fish cooks, spoon some of the melted butter over the pieces of fish. After spooning butter over fish, place the herbs back on top, and continue cooking fish approximately 3-4 additional minutes until done, and fish flakes easily.
3. Transfer fish to individual serving plates (I used two spatulas so the long fillets wouldn't break in the middle). Garnish each fillet with two lemon slices and a fresh twig of rosemary and dill, if desired (they make the fish look really nice on the plate!). Serve, and enjoy!

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