A Maryland Tradition – Pan Seared Rockfish

Maryland is famous for several regional culinary delights. As a Pennsylvania guy I had some previous experience with the “imported” staples such as steamed crabs, Chesapeake Bay oysters, crab cakes, Berger cookies, Thrashers French Fries and National Bohemian Beer. However, it wasn’t until after I started working in Maryland that this delicious dish was first introduced to me.

Prior to my Maryland employment I had never even fished the Chesapeake Bay for the official State Fish of Maryland. You may hear the Monroe saxatilis, or striped Bass, called by a lot of different nicknames, but when you are in Maryland you better understand that it’s called a Rockfish here, Hon!

Here is my favorite way to prepare it.

Rick “The Butchers” Famous – Pan Seared Rockfish

Ingredients

  • 6 portions (3 – 6 oz.) Fresh Caught Rockfish Fillet
  • 1 cup All-Purpose Flour
  • 1/3 cup Old Bay Seasoning
  • 3 Tbsp. Butter
  • 3 Tbsp. Canola Oil

Tartar Sauce Ingredients

  • ½ cup Mayonnaise
  • 3 Tbsp. Sweet Pickle Relish
  • 1 Tbsp. Lemon Juice

 

Preparation

Rinse the Rockfish portions and pat dry with a paper towel

Put canola oil into the pan and heat to medium high heat

Mix the All-Purpose Flour with the Old Bay Seasoning and coat fish

Add the butter to the pan and heat until melted

Sear fish 2-3 minutes per side and remove from the pan

Add additional Old Bay Seasoning to taste

For the Tartar Sauce mix the Mayo, Pickle Relish and the Lemon juice together

Serve the Tartar sauce on the side for dipping

 

I hope that you enjoy this tasty recipe!

 

Rick “The Butcher” Bolinsky

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