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Pan-seared Chesapeake Rockfish (take Out) Recipe

Name: Clarity Restons Pan-Seared Chesapeake Rockfish (take Out) Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Chesapeake rockfish (fillets), skin-on, 6–7 oz each; 1 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 2 tbs All-purpose flour (for light dusting); 2 tbs Neutral oil with high smoke point (canola or grapeseed); 1 tbs Unsalted butter; 1 cup Fregola (toasted Sardinian pasta/couscous); 2.25 cups Chicken or vegetable stock (low sodium); 1 tbs Olive oil; 0.5 tsp Salt; 12 pieces Asparagus, woody ends trimmed, cut into 2–3 inch pieces; 1 cup Japanese or globe eggplant, cut into 1/2-inch cubes; 2 cups Maitake mushrooms, torn into bite-size clusters; 0.5 cup Yellow onion, finely diced; 1 cup Watercress, trimmed and washed; 1 tsp Garlic, minced; 1 tbs Olive oil (for vegetables); 0.5 tsp Salt (for vegetables); 0.25 tsp Black pepper (for vegetables); 2 tbs Unsalted butter; 1 cup Yellow onion, thinly sliced; 0.25 cup Dry white wine; 0.5 cup Heavy cream; 0.5 cup Watercress (blanched and squeezed); 0.5 tsp Salt; 0.25 tsp Freshly ground black pepper; 0.5 tbs Lemon juice (optional, to taste); 1 piece Lemon (zested); 0.5 tsp Olive oil (for finishing); 0.25 cup Microgreens or extra watercress (optional)

Inspired by Clarity Reston

Time50m

Serves2

fregola, asparagus, eggplant, maitake mushrooms, onion-watercress soubise

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Ingredients

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Rockfish

2 pieces Chesapeake rockfish (fillets), skin-on, 6–7 oz each

1 tsp Kosher salt

1/2 tsp Freshly ground black pepper

2 tbs All-purpose flour (for light dusting)

2 tbs Neutral oil with high smoke point (canola or grapeseed)

1 tbs Unsalted butter

Fregola

1 cup Fregola (toasted Sardinian pasta/couscous)

2 1/4 cups Chicken or vegetable stock (low sodium)

1 tbs olive oil

1/2 tsp Celtic sea salt

Vegetables

12 pieces Asparagus, woody ends trimmed, cut into 2–3 inch pieces

1 cup Japanese or globe eggplant, cut into 1/2-inch cubes

2 cups Maitake mushrooms, torn into bite-size clusters

1/2 cup Yellow onion, finely diced

1 cup Watercress, trimmed and washed

1 tsp Garlic, minced

1 tbs Olive oil (for vegetables)

1/2 tsp Salt (for vegetables)

1/4 tsp Black pepper (for vegetables)

Onion-Watercress Soubise

2 tbs Unsalted butter

1 cup Yellow onion, thinly sliced

1/4 cup Dry white wine

1/2 cup Heavy cream

1/2 cup Watercress (blanched and squeezed)

1/2 tsp Celtic sea salt

1/4 tsp Freshly ground black pepper

1/2 tbs Lemon juice (optional, to taste)

Finishing & Garnish

1 piece Lemon (zested)

1/2 tsp Olive oil (for finishing)

1/4 cup Microgreens or extra watercress (optional)

Method

Fregola

Toast and simmer fregola

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1 cup fregola and toast, stirring, 2–3 minutes until fragrant and slightly darker. Add 2 1/4 cups low-sodium stock and 1/2 teaspoon salt. Bring to a simmer, reduce heat to low, cover, and cook 10–12 minutes until tender but with a slight bite. Remove from heat, let stand 2 minutes, then fluff with a fork and keep warm.

Onion-Watercress Soubise

Sweat onions

Melt 2 tablespoons butter in a medium sauté pan over medium-low heat. Add 1 cup thinly sliced onion and 1/4 teaspoon salt. Cook gently, stirring occasionally, 12–15 minutes until very soft and translucent but not browned.

Deglaze and simmer

Increase heat to medium, add 1/4 cup dry white wine to deglaze the pan, scrape any fond, and simmer until the wine is reduced by half, about 2–3 minutes.

Finish and purée

Add 1/2 cup heavy cream and the blanched, squeezed 1/2 cup watercress to the pan. Simmer 2 minutes to meld. Transfer mixture to a blender or use an immersion blender and purée until very smooth. Taste and season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and up to 1/2 tablespoon lemon juice if desired. Keep warm on very low heat or hold in a warm spot.

Vegetables

Prepare eggplant

Toss 1 cup diced eggplant with a pinch of salt and 1/2 tablespoon olive oil. In a medium skillet over medium-high heat, sauté eggplant, stirring occasionally, 5–7 minutes until golden and tender. Transfer to a bowl and keep warm.

Cook maitake and asparagus

In the same skillet, add 1 tablespoon olive oil if needed and heat to medium-high. Add 2 cups torn maitake mushrooms and cook 3–4 minutes until edges crisp and moisture has mostly evaporated. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add asparagus pieces and minced garlic, sauté 2–3 minutes until asparagus is bright and just tender-crisp. Combine with cooked eggplant and keep warm.

Rockfish

Prepare fillets

Pat the rockfish fillets very dry with paper towel. Season both sides with 1 teaspoon kosher salt (split between fillets) and 1/2 teaspoon freshly ground black pepper. Lightly dust the flesh side with 2 tablespoons all-purpose flour, shaking off excess. Leave skin side unfloured for a crisp sear.

Pan-sear fish

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to ensure even contact. Cook skin-side down until the skin is deeply golden and crisp and the fillet is cooked about three-quarters of the way through, 4–5 minutes depending on thickness. Flip carefully, add 1 tablespoon butter to the pan, and baste the tops of the fillets with the butter for 30–60 seconds until cooked through (internal temperature about 125–130°F for moistness) and butter is foamy. Remove fillets to a warm plate and let rest 2 minutes.

Plating & Finish

Reheat fregola briefly if needed and stir in a little finishing olive oil (1/2 teaspoon) and a pinch of lemon zest to brighten. Spoon a generous smear of the warm onion-watercress soubise onto each plate.

Place about 1/2 cup cooked fregola beside the soubise. Arrange a portion of the sautéed vegetables (eggplant, maitake, asparagus) on top or beside the fregola.

Set the pan-seared rockfish fillet on the vegetables, skin-side up so it stays crisp. Spoon any pan juices/basted butter over the top sparingly.

Finish with a light sprinkle of lemon zest, a few watercress leaves or microgreens, and a small drizzle of olive oil. Serve immediately.