Rockfish is a deep-sea variety most often found along the Western coast of the United States. It is also referred to as scorpion fish, striped bass, or quillback. Broiling is one of many ways to prepare rockfish for a meal and, fortunately, it does not require the know-how of a seasoned chef.
Things You'll Need
- Rockfish fillets
- Black pepper
- 3 tbsp. margarine
- Lime juice
- Dried coarse bread crumbs
- Broiler pan
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Season the rockfish fillets to taste using salt and pepper. Using your fingers, sprinkle a light coating of each one over the fish. You might also use additional spices, such as paprika, garlic or cumin, depending on your particular preferences.
Melt two tablespoons margarine and dot each filet with it. You can also squeeze lime juice over the filets to add more flavor. Together, the margarine and lime will work like an adhesive, helping breadcrumbs stick to the fish.
Pour bread crumbs onto a flat, clean surface. Dredge each filet by pressing them lightly into the bread crumbs so that both sides are coated.
Spread margarine along the bottom of the broiler pan in preparation for broiling. Butter or spray margarine can replace margarine in order to grease the pan.
Broil the rockfish five inches from the source of heat for about 10 minutes or until the rockfish is opaque. You'll know its done when the fish flakes easily. Check for flakes by prodding the fillet gently with a fork or knife.