rockfish

Panko crusted rockfish fillets are hand breaded and oven fried to the perfect golden brown on the outside with mild flaky fish on the inside. They make for an easy, but impressive dinner and even the pickiest palates will approve. (Now with air fryer instructions too!) 

Panko Crusted Oven Fried Rockfish Fillets

panko bread crumbs**

TBSP grated parmesan cheese

tsp of Old Bay Seasoning

TBSP milk

flour

tsp salt

tsp pepper

rockfish fillets*, 3/4 - 1 pound

Place a large oven safe skillet into the...

Place a large oven safe skillet into the oven and preheat to 425 degrees.

In a large bowl combine together the the...

In a large bowl combine together the the flour, salt and pepper. Stir then pour onto a large plate.

In the same bowl combine together the panko,...

In the same bowl combine together the panko, seasoning blend, and parmesan cheese. Stir then pour onto a large plate.

Wipe out the bowl, then use it again...

Wipe out the bowl, then use it again to whisk together the egg and milk.

Check the fish fillets for any bones and...

Check the fish fillets for any bones and remove as necessary. Slice fish in half if necessary.***

Dredge first first in the flour, shaking off...

Dredge first first in the flour, shaking off any excess.

Dip fish into the egg mixture, allowing any...

Dip fish into the egg mixture, allowing any excess to drip off.

Coat fish in the panko mixture, shaking off any...

Coat fish in the panko mixture, shaking off any excess. Place on a clean plate and allow to rest 1 - 2 minutes so the panko can adhere. 

When the oven is preheated, add the 2...

When the oven is preheated, add the 2 tablespoons of oil to the hot pan. Allow to heat 1 minute. Carefully add fish fillets to the hot oil.

Cook for 3 - 4 minutes, then carefully...

Cook for 3 - 4 minutes, then carefully flip over.

Cook an additional 3 - 4 minutes, then...

Cook an additional 3 - 4 minutes, then check with a meat thermometer for an internal temperature of at least 140 degrees.

While fish cook, set up a cooling rack...

While fish cook, set up a cooling rack over a couple layers of paper towels. 

Remove fish from the pan and place on...

Remove fish from the pan and place on the cooling rack. Allow to drain 3 - 5 minutes prior to serving.

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Panko crusted rockfish fillets are hand breaded and oven fried to the perfect golden brown on the outside with mild flaky fish on the inside. They make for an easy, but impressive dinner and even the pickiest palates will approve.

Rockfish fillets are pan-seared in seasoned browned butter, and topped with fresh herbs (dill, rosemary and thyme) in this delicious, low calorie seafood dish!

Pan-seared Rockfish with Fresh Herbs

salt, pepper and garlic powder (, to lightly season each fish fillet)

Tablespoons butter

olive oil

dill

rosemary

thyme

dill (, 1 for each fillet)

rosemary (, 1 for each fillet)

lemon (, thinly sliced)

Lightly season the fish on one side with salt, pepper, and&nbsp; a teensy bit of garlic powder.

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.&nbsp;While the fish cooks, spoon some of the melted butter over the pieces of fish.&nbsp;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.&nbsp;

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!

Tender baked blackened rockfish recipe in a simple seafood seasoning to serve with a side of vegetables or in fish tacos. This white fish recipe will rock your world!

Blackened Rockfish With Avocado Fish Taco Sauce

paprika

cayenne pepper

garlic powder

thyme leaves

oregano leaves

salt

black pepper

coconut oil (melted,

lb. Rockfish (about 4 fillets)

avocado

non-fat Greek yogurt

water

cilantro

lime

garlic clove

salt (I use Himalayan)

chipotle sauce (optional)

In a small bowl mix all the ingredients for the blackened seasoning. Set aside.

Make the Blackened Seasoning

Preheat the oven to broil. In a 9 x 13 inch baking dish drizzle 1 tablespoon of oil. Rinse the Rockfish in cold water and pat dry with a paper towel. Add it to the prepared baking dish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides and bottom. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on top cover in foil.

Bake and Season the Rockfish

Blend all ingredients of the avocado fish taco sauce in a blender.

Drizzle the avocado fish taco sauce on top of the baked rockfish. Serve with a side of vegetables and rice or into tacos.

While The Fish Bakes, Make the Avocado Sauce

Crispy beer-battered rockfish topped with zesty cilantro lime slaw tucked in a warm corn tortilla. It&#39;s the perfect fried fish taco!

Beer-Battered Rockfish Tacos with Cilantro Lime Slaw

½ lb rockfish filets

all-purpose flour

+ 2 Tbsp cold lager beer (or other light-colored beer)

¼ tsp salt

tsp chili powder

tsp cumin

½ tsp baking powder

salt,

peanut oil

green cabbage

cilantro, finely chopped (about 1 bunch)

green onions, finely chopped (6-8 medium green onions)

sour cream

mayonnaise

lime juice (from 2-3 limes)

Tbsp lime zest

garlic,

salt and pepper,

corn tortillas

½ cup fresh pineapple, 1/4" diced (optional)

½ cup radishes, thinly sliced (optional)

lime wedges,

Combine cabbage, cilantro, and green onions in a medium bowl. Combine dressing ingredients (sour cream through salt and pepper) in a medium bowl. Toss with cabbage mixture until well-coated. Refrigerate for at least 1 hour before serving.

Cilantro Lime Slaw:

Remove skin and bones from rockfish filets, if needed.

Cut fish into ¾&quot; strips. Place the strips into a paper towel-lined bowl. Season fish with salt 30 minutes before cooking.

Combine flour, seafood seasoning, and baking powder in a medium bowl. Slowly add beer to the batter and stir with a whisk. The batter should be the consistency of a thin pancake batter. It needs to be thin enough to coat the fish well but not so thin that it doesn&#39;t stick.

Add enough peanut oil to a deep skillet to make it about 1&quot; deep. Heat over medium-high heat to 350-375°F.

Lightly pat fish pieces with paper towel if moisture has accumulated on the surface.

Dip fish pieces in batter and let excess drip off. Add to pan of oil and cook for 4-5 minutes, flipping halfway, until internal temperature reaches 145°F and breading is golden brown and crispy.

If cooking larger batches, preheat oven to 200°F. Place a wire rack on a sheet pan. Once one batch of fish is finished cooking, place it on the wire rack in the oven to keep it warm.

Beer-Battered Fish:

You can warm your tortillas in a hot skillet or dip them in the hot oil leftover from cooking the fish for 30 seconds.

Add 1 or 2 pieces of fish to your tortilla (depending on the size of the pieces), top with cilantro lime slaw, diced pineapple, and sliced radishes (or toppings of your choice) and squeeze a fresh lime wedge over the top. Enjoy!

Assembly:

This beer-battered fish reheats really well in the oven.

Preheat oven to 375°F. Place a wire rack on a sheet pan. Place halibut pieces on wire rack. Bake for 10-15 minutes, flipping halfway, or until breading is crispy and fish is heated through.

Reheating Instructions:

This marinade pairs perfectly with a firm white fish on the grill. It has a wonderful flavor without overpowering the fish.

Grilled Rockfish

Rockfish fillets

white wine (I used Sauvignon Blanc.)

lemon juice, lemons

avocado oil

lemon lemon

yellow onion, finely chopped

taspoon pink Himalayan salt

Finely chop the onions and garlic. A food...

Finely chop the onions and garlic. A food chopper makes this quick and easy.

Whisk together all the wet ingredients, lemon zest,...

Whisk together all the wet ingredients, lemon zest, onions, garlic, and pepper in a small bowl.

Place the fish fillets in a shallow baking...

Place the fish fillets in a shallow baking dish or gallon size zippered bag, and pour the marinade over the fish, turning the fillets a few times to ensure all are coated evenly.

Place the fish in the fridge for about...

Place the fish in the fridge for about 30 minutes until ready to grill.

Grill over medium heat for about 5 minutes...

Grill over medium heat for about 5 minutes per side. The flesh should flake easily when fully cooked.

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Top Tags

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The most viewed rockfish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine