Alaskan Rock Fish a la Mary
- 2 4-5 ounce Alaskan Rock Fish
- Flour; for dredging
- 1/2 Stick butter
- 1/4 c Extra virgin olive oil
- 1 lg Clove garlic; minced
- 1 tb Fresh ginger root; minced
- Sea salt; freshly ground
- Freshly ground black pepper
- 1 Lime; juice of
Here's the recipe for the Alaskan Rock Fish that I fixed for Hank's
birthday. It's a very tender, mild white fish. I fried the fillets just
like we do on Friday nights at our fish fry. The rock fish almost fell
apart just turning them in the pan. Anyway, here's what I did. I floured
the fillets. In a hot skillet, I melted about 1/2 stick of butter and 1/4
cup of olive oil (I use the Extra Virgin). Then I added a large clove
garlic (minced) and about 1 tablespoon of fresh ginger (minced) and fried
the fish for about 2-3 minutes (just until golden), turned it and seasoned
(freshly ground sea salt and freshly ground black pepper). When the fish
was golden on the 2nd side, I added the juice of 1 lime and served
immediately. We didn't use any additional sauce (just the pan sauce) and it
was really great! It's such a mild fish, I probably over did it with the
garlic and ginger, but since I really like those flavors, it tasted great
to me. Me ke aloha, Mary
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 1 De, c 1997
birthday. It's a very tender, mild white fish. I fried the fillets just
like we do on Friday nights at our fish fry. The rock fish almost fell
apart just turning them in the pan. Anyway, here's what I did. I floured
the fillets. In a hot skillet, I melted about 1/2 stick of butter and 1/4
cup of olive oil (I use the Extra Virgin). Then I added a large clove
garlic (minced) and about 1 tablespoon of fresh ginger (minced) and fried
the fish for about 2-3 minutes (just until golden), turned it and seasoned
(freshly ground sea salt and freshly ground black pepper). When the fish
was golden on the 2nd side, I added the juice of 1 lime and served
immediately. We didn't use any additional sauce (just the pan sauce) and it
was really great! It's such a mild fish, I probably over did it with the
garlic and ginger, but since I really like those flavors, it tasted great
to me. Me ke aloha, Mary
Recipe by: Mary Spero
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
MarySpero@prodigy.com (MS MARY E SPERO) on 1 De, c 1997
