Hubby wanted swordfish last week, but finding it proved to more difficult and truly impossible in this area so we settled for a Rockfish. I wasn’t even sure what Rockfish was but after an in depth online search I was pleasantly surprised to find out that it is related to my all time favorite, Red Snapper.
There used to be a mom and pop seafood house near where we lived. They made an amazing Blackened, Cajun like Red Snapper before Cajun or Blackened was even a popular thing, at least on the west coast.
I also wanted a sauce so made one based on Julia Child’s French butter sauce.
PAN SEARED BLACKENED ROCKFISH (RED SNAPPER) with LEMON THYME SAUCE
2 Rockfish or Red Snapper fillets
2 tablespoons Pampered Chef Chile Lime seasoning
2 tablespoons lemon garlic seasoning
1 teaspoon sea salt
1 tablespoon avocado oil
1 tablespoon butter
- Rinse fish and pat dry.
- Whisk together the seasonings.
- Gently rub fish fillets with the seasoning rub.
- Heat avocado oil and butter in a skillet over medium heat.
- Sear fillets 3-4 minutes on each side until fish begins to flake.
- Plate fish and keep warm while you prepare the sauce.
1 tablespoon WONDRA flour
1 tablespoon FRESH chopped thyme leaves
1 green onion, minced
Juice of 1 LARGE lemon
4 tablespoons COLD butter, diced into small pieces
- Over medium high heat heat pan drippings and 1 tablespoon of the butter until melted.
- Add onions and saute 1 minute.
- Whisk in flour until combined.
- Whisk in lemon juice and thyme leaves until smooth.
- Whisk in butter, one piece at a time until all melted and smooth consistency.
- Serve immediately over fish fillets.