Blackened Rockfish With Garlic Lime Butter

Delicious blackening spices elevate beautiful rockfish fillets. They're topped with a garlic and cilantro compound...
Contributor

Delicious blackening spices elevate beautiful rockfish fillets. They’re topped with a garlic and cilantro compound butter to round out a seasoned entrée. Serve with rice and roasted seasonal vegetables.

2
Servings
297
Calories Per Serving
Deliver Ingredients

Ingredients

For the blackening seasoning:

  • 1 1/2 Tablespoon paprika
  • 1 Tablespoon onion salt
  • 1 Tablespoon garlic powder
  • 1 Teaspoon thyme
  • 1 Teaspoon cayenne pepper
  • 1 Teaspoon black pepper

For the rockfish:

  • 1 lime
  • 2 Tablespoons butter, at room temperature
  • 2 Tablespoons fresh cilantro, chopped
  • 2 garlic cloves, minced
  • 2 Tablespoons canola oil
  • 2 rockfish fillets

Directions

For the blackening seasoning:

Combine paprika, onion salt, garlic powder, thyme, cayenne pepper, and black pepper. Set aside.

For the rockfish:

Grate 1 teaspoon zest from the lime into a bowl. Then cut the lime in quarters. Squeeze all the juice from the lime into the bowl. Add 2 tablespoons butter, 2 tablespoons chopped cilantro, and 2 garlic cloves finely chopped. Set aside.

Heat oil in a large skillet. Rub the blackening seasoning all over the rockfish fillets. Add the fish to the hot oil and cook until the spice rub becomes dark and crusty. Flip then cook until fillets flake with gentle pressure — about another 2 minutes. When done cooking, transfer the fish to a plate and immediately top each fillet with flavored butter.

 

Nutritional Facts

Total Fat
21g
30%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
7mg
2%
Carbohydrate, by difference
27g
21%
Protein
6g
13%
Vitamin A, RAE
374µg
53%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
131µg
100%
Calcium, Ca
136mg
14%
Choline, total
15mg
4%
Fiber, total dietary
8g
32%
Fluoride, F
1µg
0%
Folate, total
34µg
9%
Iron, Fe
7mg
39%
Magnesium, Mg
51mg
16%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
102mg
15%
Selenium, Se
4µg
7%
Sodium, Na
99mg
7%
Water
22g
1%
Zinc, Zn
1mg
13%

Rockfish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Rockfish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Rockfish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.