Sautéed Rockfish Recipe
Lightly floured and pan seared. Topped with beurre blanc sauce.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Fish
Pat the rockfish fillets dry with paper towels. Season both sides with salt and black pepper.
- 2
Dredge in Flour
Spread the all-purpose flour on a plate. Dredge each fillet in the flour, shaking off the excess.
- 3
Sear the Fish
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully place the floured rockfish fillets in the skillet. Sear for about 3-4 minutes on each side until golden brown and cooked through. Remove the fillets from the skillet and set aside on a warm plate.
- 4
Make the Beurre Blanc Sauce
In the same skillet, reduce the heat to medium. Add the chopped shallots and sauté for 2-3 minutes until translucent. Pour in the white wine and let it simmer until reduced by half, about 5 minutes.
- 5
Finish the Sauce
Add the stick of butter, one tablespoon at a time, whisking continuously until fully incorporated and the sauce is smooth. Stir in the heavy cream and season with salt to taste.
- 6
Serve
Place the sautéed rockfish on serving plates and spoon the beurre blanc sauce over the top. Garnish with chopped fresh parsley.