Pan-Fried Rockfish with Cilantro, Parsley and Basil Sauce
Serves 4
When quickly pan-fried, rockfish stays moist and juicy, even after months in the freezer (hands down, it’s my favorite Alaska fish for freezing). Combined with Cilantro, Parsley and Basil Sauce, it bursts in your mouth like a summer day during the darkest winter months. Serve with boiled potatoes drizzled with any extra herb sauce; the potatoes set off the sauce perfectly. Tomato Cucumber and Onion Salad, Dry-Cured Black Olives, and Crusty Bread round out the menu for an easy-to-prepare company meal.
1 pound skinless rockfish or cod fillets
Salt
Freshly ground black pepper
2 Tbsp. olive oil
1 recipe Cilantro, Parsley and Basil Sauce
Wash rockfish and dry it well. Cut into 4 even pieces. Season fish on both sides with salt and freshly ground black pepper. Let seasoned fish rest for 30 minutes at room temperature before cooking.
Heat olive oil in heavy frying pan until it’s hot, but not smoking. Turn heat to medium high, and add rockfish. Cook for 2-3 minutes, or until pan side of rockfish is lightly browned. Turn over and cook for 1 – 3 minutes, or until rockfish is done to your taste. The exact cooking time depends on the fillets’ thickness.
Plate hot rockfish fillets and drizzle with Cilantro, Parsley and Basil Sauce. Serve immediately.
