Main Course: Blackened Rockfish

on Nov 12, 2004

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6 - 8 rockfish fillets
1/4 -1/2 cup butter, melted
Blackening seasoning

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. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your locale, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too hot, try to limit the amount of seasoning you use to coat the fish and serve the fish with some homemade tarter sauce made from 2 Tbsp.of mayonnaise and 1 Tbsp. of dill relish.

The Skinny: Coat the fish with non-stick spray if you would prefer but, in our opinion, butter is always better.

Polynesian Wild Rice Pilaf

4 cups wild rice, cooked according to package directions
1 large onion, chopped
1/2 cup celery, chopped
1 15-oz. can crushed pineapple, drained
2 Tbsp. butter

Cook rice until all liquid is absorbed. For added flavor you may use chicken broth instead of just water to cook your rice. While rice is cooking, saute onion and celery in butter until tender. When rice is finished cooking add sauteed onion, celery and pineapple to rice and mix well. Place in a baking dish and bake for 15 - 20 minutes at 350 degrees.

The Skinny: This recipe is fine as is.