October is National Seafood Month, so what's a better way to step into the world of blogging than talking about seafood?
As the weather cools, we've finally started to see Large Rockfish, off our Mid-Atlantic Coast line. Just like the snow birds of the East Coast, they head south as the weather cools.
Rockfish, also known as Striped Bass or Stripers are an exciting fish for us to source. Not only do we get to bring in local caught fish, but we also get to support local fisherman and our local industry.
Below you'll find one of my favorite recipes for Rockfish.
Lemon and Herb Rockfish
1 lb. Rockfish Fillets portioned into 4 pieces
1TBSP butter
1tsp chopped fresh thyme
1.5 tsp dried oregano
1 small pinch of dill
1-2 TBSP fresh squeezed lemon juice
1tsp lemon zest
salt and pepper to taste
Preheat oven to 425
Line a baking dish with foil, smear a bit of the butter on the foil before place the fillets in the pan. Melt the remaining butter in a small bowl and mix the lemon, zest, herbs, salt and pepper together. Drizzle approximately half of the concoction over the fillets.
You will bake this for a total of 13 minutes or until desired doneness. I like to drizzle the remaining mixture over the fillets after 5 minutes of time has gone by.
Pair with a nice fibrous green vegetable such as steamed or roasted broccoli or asparagus. Or steam spinach and serve with roasted cherry tomatoes. Another lovely side would be roasted butternut squash.
Enjoy!
Have a favorite Rockfish recipe, or do you love to fish our waters to try and catch some of these large fish? Share your story here!
