Prep time 25 minutes
Active prep time 15 minutes
Special equipment needed – None
Special skills needed – None
I like to make this dish in the summer when rockfish are abundant in nearly every market on the West coast. Not all rockfish are created equal, which is why it is a shame that they are so often sold generically as just plain rockfish. I’ve grown particularly fond of one called the quillback rockfish. It has just the right amount of chewiness and just the right amount of flavor. It isn’t boring and it can survive a bit of overcooking. If you can’t find a quillback, a black rockfish or a vermilion rockfish are just as good. Other rockfish are OK in a pinch and a striped bass or a halibut will work too. This dish is simple and quick and goes well with a vegetable side or over rice.
2 Large Rockfish fillets (Approximately 2 lbs in total)
½ Cup Dry roasted, salted macadamia nuts
½ Cup Panko breadcrumbs
½ teaspoon salt
½ teaspoon pepper
1 Tablespoon Olive oil
¼ Cup Soy sauce
1 Tablespoon Ginger paste
Preheat an oven to 350 Degrees. Place the macadamia nuts, breadcrumbs, salt, and pepper in a food processor and pulse until the mixture is a smooth even crumble. In most recipes, the pepper is a take it or leave it item. In this recipe, it is really the star. Give this crumble a try before you put it on the fish. It is great. Don’t process it too much or it will become paste
Beat the egg in another dish and brush it onto the surface of each fillet.
Cover the fillets with the nut mixture and press it to set the crumbs. Flip the fillets and repeat on the other side.
Heat the olive oil in an oven safe skillet or Dutch oven over medium high heat. When the oil is hot put the fillets into the pan. Cook for 3 minutes on each side. When the fillets have cooked for 3 minutes on each side, move the pan to the oven and cook until it is done. It will probably take 5-8 minutes.
Mix the soy sauce and ginger paste in a small bowl and serve the sauce with the fish.