Embered Maryland Rockfish Recipe
amara kale, cara cara orange, jalapeño, miso
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Ingredients
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Fish
Vegetables
Fruits
Sauce
Method
Preparation
- 1
Prepare the Ingredients
Rinse the Maryland rockfish fillets under cold water and pat dry with paper towels. Season both sides with salt and black pepper. Set aside.
- 2
Prepare the Vegetables
Wash the amara kale thoroughly and chop it into bite-sized pieces. Remove the seeds from the jalapeño and finely chop it.
- 3
Prepare the Sauce
In a small bowl, mix the miso paste, honey, and rice vinegar until smooth. Set aside.
- 4
Prepare the Cara Cara Orange
Peel the Cara Cara oranges and slice them into wedges, removing any seeds.
Cooking
- 5
Sauté the Kale
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped amara kale and sauté for about 5 minutes until wilted but still vibrant in color. Season with a pinch of salt. Remove from skillet and set aside.
- 6
Cook the Fish
In the same skillet, add the remaining tablespoon of olive oil. Once hot, place the seasoned rockfish fillets skin-side down. Cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
- 7
- 8
Finish with Sauce
Drizzle the miso sauce over the cooked rockfish in the skillet, allowing it to warm through for about 1 minute.
Serving
- 9
Plate the Dish
On a serving plate, layer the sautéed kale as a base. Place the cooked rockfish on top and garnish with the jalapeño. Arrange the Cara Cara orange wedges around the plate for a fresh touch.
- 10
Serve
Serve immediately while hot, allowing guests to enjoy the vibrant flavors of the dish.