Name: Pan-Fried Rockfish with Vinegary Caper-Anchovy Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 (6 to 8 oz.) portions rockfish; 2 oil-packed anchovy fillets, drained and minced; ¼ cup extra-virgin olive oil; 2 tablespoons shallots, finely chopped; 1 tablespoon rice wine vinegar, plus more if desired; 1 tablespoon capers, drained; Salt and freshly ground black pepper, to taste; High-heat cooking oil; Salad greens

A Bright Sauce Complements This Flavorful White Fish

Our recipe for pan-fried rockfish pairs up this flavor-forward white fish with an equally robust caper-anchovy sauce — a vinegary sauce that doubles as a bright dressing to brighten up a side of greens or vegetables.

When added to a hot pan, rockfish fillets tend to curl up, which can inhibit a good sear. Scoring the rockfish fillets before pan-frying them helps them to lay flat so that they can develop an even, golden crust as they cook. For a visual aid on how to do this, take a moment to learn how to master pan-fried rockfish.

Print Recipe

Pan-Fried Rockfish with Vinegary Caper-Anchovy Sauce

By Wild Alaskan Company

Leftover caper-anchovy sauce can be stored in the refrigerator for up to a week.

Prep time

10 minutes

Cook Time

5 minutes

Total time

15 minutes

Yield

2 servings

Ingredients

2 (6 to 8 oz.) portions rockfish
2 oil-packed anchovy fillets, drained and minced
¼ cup extra-virgin olive oil
2 tablespoons shallots, finely chopped
1 tablespoon rice wine vinegar, plus more if desired
1 tablespoon capers, drained
Salt and freshly ground black pepper, to taste
High-heat cooking oil
Salad greens

Instructions

1. In a small bowl, whisk together anchovy, olive oil, shallot, vinegar, and capers until well combined. Season with salt and pepper and adjust acidity with more vinegar if desired. Set aside and allow flavors to marinate.

2. Preheat a skillet over medium-high heat.

3. Meanwhile, gently pat fish fillets dry with a tea towel or paper towel. Then, use a sharp knife to make shallow cuts on the darker side of the fillet to score the fish. Season with salt and pepper.

4. To hot skillet, add just enough oil to cover bottom. Once oil begins to shimmer (hot enough to sizzle) carefully place fillets one at a time into skillet and briefly press down with a fish spatula to ensure good skin to pan contact. Repeat with remaining fillets.

5. Sear fillets undisturbed until they release easily from the skillet with the help of a fish spatula, about 2 minutes. Flip carefully, then allow to cook until remaining side is seared, another minute or two.

6. Transfer seared rockfish to a serving dish alongside fresh salad greens. Generously spoon caper-anchovy sauce over everything, then serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

Pan-Fried Rockfish with Vinegary Caper-Anchovy Sauce

A Bright Sauce Complements This Flavorful White Fish

Pan-Fried Rockfish with Vinegary Caper-Anchovy Sauce

You May Also Like