Blackened Rockfish



6 - 8 rockfish fillets

1/2 cup butter or margarine, melted

enough blackening seasoning

Directions

Coat each fillet individually in a bowl of melted butter and

then coat lightly with blackening seasoning. Allow coated fillets to

sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat.

There will be smoke. Depending on thickness of fillets, you should

cook several minutes per side. Rockfish is a local term in SE

Virginia for striped bass. A very large fish and the fillets from

this fish are very thick and meaty. If you cannot find rockfish

fillets, substitute another meaty fish such as mahi-mahi, tilapia,

tuna or salmon. Be careful because some blackening seasoning is

hotter than others. If your seasoning is too spicy, try to limit

amount you use to coat fish and serve fish with some homemade tarter

sauce made from 2 tbsp. mayonnaise and 1 tbsp. dill relish.

Blackened Rockfish



6 - 8 rockfish fillets

1/2 cup butter or margarine, melted

enough blackening seasoning

Directions

Coat each fillet individually in a bowl of melted butter and

then coat lightly with blackening seasoning. Allow coated fillets to

sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat.

There will be smoke. Depending on thickness of fillets, you should

cook several minutes per side. Rockfish is a local term in SE

Virginia for striped bass. A very large fish and the fillets from

this fish are very thick and meaty. If you cannot find rockfish

fillets, substitute another meaty fish such as mahi-mahi, tilapia,

tuna or salmon. Be careful because some blackening seasoning is

hotter than others. If your seasoning is too spicy, try to limit

amount you use to coat fish and serve fish with some homemade tarter

sauce made from 2 tbsp. mayonnaise and 1 tbsp. dill relish.

ROCKFISH CRABMEAT

Ingredients:
A 15-20 lb rockfish
Crab seasoning
1 lemon
2-3 Tbsp vinegar
*plus whatever you put into your favorite crab cake recipe

Directions:
Clean and filet the rockfish, removing the darker grey meat at its underside.  Cut the meat into roughly 1 -1/2" square chunks.  Put in a pan of water with crab seasoning, the juice of 1 lemon (less if desired), and vinegar.  Boil the meat until its translucent color is gone.  If it breaks open and you can see red lines, then boil it longer.  It should look smokey white.  Drain the meat in a colander, then lay it in a pan to cool.  You can now use this in your favorite crabcake recipe in place of crabmeat.  You can also freeze the meat to use later.