Rockfish Imperial Recipe

Preheat and prepare fish

Preheat your broiler to high (or preheat oven to 450°F / 230°C if your broiler is weak). Pat the rockfish fillets dry with paper towels. Lightly season the flesh side with 1/4 tsp kosher salt and 1/8 tsp black pepper. Place fillets skin-side down on a broiler-safe baking sheet lined with foil or a lightly oiled sheet.

Make crab imperial filling

In a medium bowl, combine lump crab meat, 1 cup mayonnaise, 1/4 cup grated Parmesan, 1/2 cup breadcrumbs, sliced scallions, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1/2 tsp Worcestershire, 1 tsp Old Bay, 1/2 tsp kosher salt, 1/4 tsp black pepper and 2 tbsp melted butter. Gently fold the mixture, taking care not to shred the crab lumps. Taste a small bit and adjust seasoning if needed (add a pinch more Old Bay or lemon if desired).

Stuff fish

Divide the crab imperial evenly among the 4 fillets, piling the stuffing on the flesh side to form mounds about 1/2–3/4 inch thick. Press lightly so the stuffing adheres. Sprinkle an additional teaspoon of breadcrumbs over the tops for color and a finishing pinch (about 1/4 tsp) of Old Bay over each stuffed fillet.

Broil fish

Position the baking sheet 5–6 inches from the broiler. Broil for 6–8 minutes until the stuffing is bubbling and lightly browned on top and the fish is opaque and flakes easily (internal temperature should reach 145°F / 63°C). If using oven at 450°F, roast 10–12 minutes, finishing 1–2 minutes under the broiler if needed to brown the topping. Remove from oven and tent loosely with foil while you make the sauce and finish sides.

Prepare butter–garlic wine sauce

In a small skillet over medium heat, melt 2 tbsp butter. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Pour in 1/2 cup dry white wine, bring to a gentle simmer and reduce by about half (2–3 minutes). Stir in 2 tbsp butter and 1/4 cup heavy cream, whisking to create a glossy sauce. Add 1 tsp Old Bay, 1 tsp fresh lemon juice, and chopped parsley. Taste and season with salt and pepper to taste. Keep warm over very low heat, stirring occasionally.

Finish plated dish

Place a stuffed rockfish fillet on each warmed plate with roasted potatoes and rapini. Spoon 1–2 tbsp of the butter–garlic wine sauce over the crab imperial and around the fish. Garnish with an extra sprinkle of Old Bay and chopped parsley. Serve with a lemon wedge.

Roast potatoes

While the oven is preheating, toss halved baby red potatoes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet in a single layer. Roast at 425°F (218°C) for 20–25 minutes, turning once halfway, until golden and tender. If broiling fish in the same oven, roast potatoes first, then keep warm while broiling the fish or finish potatoes at the same time on a lower rack if space allows.

Blanch and sauté rapini

Bring a large pot of salted water to a boil. Trim rapini and blanch for 1–2 minutes until bright green and slightly tender. Drain and immediately plunge into an ice bath to stop cooking; drain and pat dry. In a skillet over medium-high heat, warm 1 tbsp olive oil. Add blanched rapini and sauté 2–3 minutes until tender and slightly crisp. Season with salt, pepper and 1/4 tsp crushed red pepper flakes if using. Finish with a squeeze of lemon or the reserved lemon wedge when plating.