Salt Crusted Rockfish With Arugula Recipes

ROCKFISH BAKED IN SALT

Rockfish Baked in Salt image

Provided by Food Network

Time 1h10m

Number Of Ingredients 8

Ingredients

1 rockfish, about 3 pounds, cleaned
3 slices fresh ginger
2 to 3 sheets nori (Japanese seaweed sheets)
4 pounds rock salt
1/2 cup dark soy sauce
1 lime, juiced
1 tablespoon grated fresh ginger
1 bunch (about 10) scallions trimmed and sliced thinly

Steps:

Preheat oven to 400 degrees. Rinse fish in cool water and dry. Tuck the slices of ginger into the cavity of the fish. Spread a layer of salt about 3/4-inch thick on the surface of a large baking sheet or other ovenproof container. Wrap fish entirely in the nori, set it on top of the salt, and then use remaining salt to bury the fish completely. Bake 30 to 40 minutes, until fish reaches an internal temperature of about 130 degrees (use an instant-read thermometer, and poke it through the salt crust into the fish). Remove from oven and let rest 5 to 10 minutes (fish will continue to cook). Meanwhile, mix together the soy sauce, lime juice, ginger, and about a tablespoon of the scallions. Carefully remove the fish from its salt bed, set it on a work surface, and remove nori wrap. Set fish on a serving platter, scatter the remaining scallions over the surface, and serve immediately with the sauce alongside.

SALT-BAKED FISH

Salt-Baked Fish image

Provided by Jonathan Reynolds

Categories dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 7

Ingredients

3 cups fine sea salt
1/2 cup egg whites (about 3)
1 2-pound whole branzino (or black sea bass, porgy, monkfish or lobster -- any fish that has a somewhat thick skin, won't fall apart easily and isn't too oily; tuna and salmon are too oily)
2 sprigs fresh rosemary
3 to 4 sprigs parsley
1 clove garlic, peeled and mashed
2 slices lemon

Steps:

Preheat the oven to 400 degrees.
Combine the sea salt and egg whites until the mixture looks like wet sand.
Stuff the branzino with the rosemary, parsley, garlic and lemon slices, then pack the outside tightly with the salt mixture. Put the branzino on a baking sheet.
Bake until the salt turns golden brown, about 15 minutes. Place on a serving dish.
Bring the branzino to the table for a few oohs and aahs, crack open the salt with a knife handle, brush away the salt, fillet the fish and serve.

Nutrition Facts : @context http, Calories 498, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 10 grams, Fiber 2 grams, Protein 91 grams, SaturatedFat 2 grams, Sodium 1350 milligrams, Sugar 2 grams

PECAN-CRUSTED ROCKFISH WITH OLD BAY®

Pecan-Crusted Rockfish with Old Bay® image

If you have some rockfish on hand and some other staple ingredients, you can have dinner in less than 30 minutes, even if your rockfish is frozen. As a bonus, it can easily be adjusted.

Provided by thedailygourmet

Categories Seafood Fish

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

1 serving cooking spray
2 tablespoons melted butter
2 pounds frozen rockfish
1 cup finely chopped pecans
1 cup panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper. Spray with cooking spray.
Pour melted butter over rockfish. Combine pecans, panko, and seafood seasoning in a bowl. Evenly distribute mixture over the fillets, pressing gently into the top.
Bake in the preheated oven until fish easily flakes with a fork, about 20 minutes. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn the crust. Serve immediately.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 11 g, Cholesterol 46.6 mg, Fat 12.7 g, Fiber 1.1 g, Protein 23.7 g, SaturatedFat 3 g, Sodium 290.9 mg, Sugar 0.4 g

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