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Seared Rockfish with Crispy Brussels Sprouts

(4 Servings) – From chef Keith Long

Seared Rockfish with Crispy Brussels Sprouts

Ingredients

– For the Rockfish

2 lb Rockfish filet with skin on, cut filets in half
2 tbsp butter
Salt and Pepper

For the Brussels Sprouts

1.5 lb Brussels sprouts
4 oz Raisins
2 oz Pine Nuts (available at fine grocery stores in the bulk nut section)
4 tbsp Pomegranate Molasses (A product of Lebanon.
Available in small glass bottles usually in the imported foods aisle at fine grocery stores)
2 cups canola oil
1 tsp butter

Preparation

– Brussels Sprouts: Quarter Brussels sprouts lengthwise and set aside. Toast pine nuts in a 325 degree oven for a few minutes until light brown then keep at room temperature. Put 2 inches of canola oil in a medium pot and place on high heat until oil is hot. (Tip: place 1 popcorn kernel in the oil. When the kernel pops, the oil is the correct temperature). Carefully add the Brussels sprouts to the oil.  Reduce the heat to medium high and fry Brussels sprouts until slightly brown on the edges – about 3 minutes. Remove Brussels sprouts from the oil with a strainer. Place in a mixing bowl. add and toss with one tsp butter, salt, pepper, raisins, pine nuts and pomegranate molasses.

– Rockfish: Season the filets with salt and pepper. Sear the fish over high heat in a sauté pan skin side down with a thin layer of butter.  Do not move the fish until it lifts from the sauté pan easily.  Otherwise the skin may be damaged. As soon as the fish is turned wait 1 more minute then add a nub of cold butter. (This is a French technique called mounting with butter. It will add a rich buttery finish the outside of the fish and gently finish cooking it.) Continue to cook the rockfish spooning the butter over the fish until it is cooked through. To test for doneness, slide a thin metal skewer into the middle of the fish. The fish is fully cooked when the skewer comes
out hot.

– Plating: Place the Brussels sprouts in the middle of a large platter. Place the whole fish on top of the Brussels sprouts. Drizzle the top of the fish with the rest of the pomegranate molasses.


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