Broiled Vermillion Rockfish Recipe

Vermillion rockfish is a West coast rockfish that is found from Canada all the way to Baja California, Mexico. Their bright colors and sweet meat make it popular for California fishermen. All rockfish have mild flavor, and they are a lean-type fish. You can find rockfish year round, in either whole form or in fillets. Their lean, flaky meat makes them suitable to many types of cooking methods.

This recipe uses the broiling technique, where everything is placed in a broiler-proof (oven-safe) pan, and broiled until the fish is done, and the vegetables have softened. While vermillion rockfish is used, any rockfish can be substituted.

Broiled Vermillion Rockfish with Kalamata Black Olives & Tomatoes

Ingredients:

4 Vermillion rockfish fillets, about 4-5 ounces each (or use a whole fish, boned and scaled)
1 medium onion, chopped
2 medium tomatoes, chopped
8 to 10 whole pitted Kalamata olives
2 cloves garlic, crushed
1/4 cup dry white wine
Olive oil
2 sprigs of fresh oregano
Salt and black pepper, to taste
Chopped fresh parsley

Procedure:

Preheat the oven broiler setting to 425 degrees.

Rub a little olive oil on the bottom of an oven-proof baking pan. Arrange the onions, tomatoes, olives and garlic on the bottom. Add the white wine over the top. Remove the oregano leaves from the sprigs and sprinkle over the vegetables. Sprinkle a little salt and pepper over the fish fillets.

Lay the fish over the vegetables and drizzle the fish fillets with a little more olive oil, coating evenly. Place in the oven, about 4 inches from the element, and leave the door slightly ajar. Broil until the fish tests done. The time will depend on the thickness of the fillet.

Here are some books to check out all about rockfish: