Is anything anything anything better than fresh caught rockfish from the chesapeake bay? That fish can invoke memories in me of briny air, clear open skies and being covered in salty film from the water splashing over the bow. The sweet meat is not in need of anything but a few simple spices. Today, I marinated mine in oregano, cilantro, old bay and a swirl of EVOO for a few hours. Then I sauteed in butter in a cast iron pan. No real lessons needed here.
Yes, the tricky part is getting your friends to bring you fresh rockfish!
Tomorrow I will stuff the rest with crabcakes and serve with a lemon butter drizzle. Anybody want to bring me wine for a fair share of fish?
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