Rockfish Imperial Recipe
Fresh handcut rockfish topped with jumbo lump crab imperial
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Ingredients
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Fish
Crab Imperial
Method
Preparation of Fish
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 2
Prepare the Rockfish
Rinse the fresh rockfish fillets under cold water and pat them dry with paper towels.
- 3
Season the Fillets
In a large skillet, heat olive oil over medium heat. Season both sides of the rockfish fillets with salt and black pepper.
- 4
Sear the Fish
Place the seasoned rockfish fillets in the hot skillet and sear for about 2-3 minutes on each side until golden brown. Remove from heat.
Preparation of Crab Imperial
- 5
Mix the Ingredients
In a large mixing bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, and lemon juice. Gently fold the mixture to avoid breaking the crab meat.
- 6
Add Breadcrumbs
Once the crab mixture is well combined, gently fold in the breadcrumbs until evenly distributed.
Assembly and Baking
- 7
Prepare a Baking Dish
Lightly grease a baking dish with olive oil or cooking spray.
- 8
Layer the Fish and Crab
Place the seared rockfish fillets in the baking dish. Spoon the crab imperial mixture generously over each fillet.
- 9
Bake
Transfer the baking dish to the preheated oven and bake for 20-25 minutes, or until the crab topping is golden and bubbly.
- 10
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your Rockfish Imperial!