Pacific rockfish is also known as Pacific Red Snapper, though it is not a snapper. Sustainably caught, it is a mild fish that has a slight sweetness to it with a little bit of nuttiness. Because of the lower oil content, it is lighter in taste and texture and has a nice clean finish.
Rockfish is a mild tasting with a flakey texture, making it ideal for a range of cooking techniques and flavoring options. It’s a fairly “blank slate” so you can bake, sauté, pan fry or deep fry it easily. However because of its flakiness, it is not recommended for grilling unless you are cooking it whole.
A great way to have it is in a warming soup. Cover the rockfish fillets in lime juice and set aside. Cook chopped onion, carrot, and garlic together in a pot on medium heat until soft. Add in a can of diced tomatoes, cumin, chili powder, a bay leaf, salt, pepper, potatoes, sweet corn, and enough water to cover everything. Simmer about 25 minutes. Stir in the fish and let cook through, about 5-8 minutes. Serve sprinkled with fresh cilantro and bread on the side. Enjoy!
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