Name: BBQ Rockfish Sandwich With Coconut Milk Coleslaw
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 (6 to 8 oz.) portions rockfish; ½ cup BBQ sauce; 8 ounces green cabbage, shredded; 8 ounces red cabbage, shredded; 8 ounces watermelon radish, julienned; ½ cup lime or lemon juice; ⅛ cup sugar; 1½ tablespoon fish sauce; 1 tablespoon gochujang (Korean chili paste), or your preferred red pepper hot sauce, to taste.; ¾ cup coconut milk; Fresh picked cilantro leaves; Fresh picked mint leaves; 4 sandwich buns

A Sweet and Nutty Whitefish with Tang and Crunch in Every Bite

Rockfish is a robust, flaky white fish that is a favorite among Alaskans. It lends itself well to a wide variety of recipes, and is especially delicious when paired with bold flavors and seasonings.

This BBQ rockfish sandwich recipe, produced in collaboration with Rob Eggleston (the Executive Chef of Seamore’s of New York) especially dazzles the taste buds, all without having to fire up the grill! If you love the taste and texture of grilled rockfish, this recipe features the slightly sweet and nutty taste of wild-caught rockfish, the tang of BBQ and the crunch of homemade coleslaw in every bite. If you weren’t in a festive mood already, this recipe will have you rock-fishin’ out!

Print Recipe

BBQ Rockfish Sandwich With Coconut Milk Coleslaw

By Wild Alaskan Company

This recipe features the slightly sweet and nutty taste of wild-caught rockfish, the tang of BBQ and the crunch of homemade coleslaw in every bite. If you weren’t in a festive mood already, this recipe will have you rock-fishin’ out!

Prep time

45 minutes

Cook Time

10 minutes

Total time

55 minutes

Yield

4 servings

Ingredients

2 (6 to 8 oz.) portions rockfish
½ cup BBQ sauce
8 ounces green cabbage, shredded
8 ounces red cabbage, shredded
8 ounces watermelon radish, julienned
½ cup lime or lemon juice
⅛ cup sugar
1½ tablespoon fish sauce
1 tablespoon gochujang (Korean chili paste), or your preferred red pepper hot sauce, to taste.
¾ cup coconut milk
Fresh picked cilantro leaves
Fresh picked mint leaves
4 sandwich buns

Instructions

1. In a blender, combine lime juice, sugar, fish sauce, gochujang and coconut milk. Blend until smooth and creamy.

2. In a mixing bowl, combine sliced red and green cabbage, watermelon radish and herbs. Pour in coconut sauce and stir until combined. Season with salt to taste.

3. Arrange rockfish in a dish just large enough to fit fillets. Coat both sides with BBQ sauce and allow to marinate for at least 30 mins before cooking.

4. When ready to cook, preheat oven to 375F. Meanwhile, arrange rockfish on a baking sheet in a single layer. When oven is hot, transfer rockfish to oven. Bake for 8 to 10 minutes total, flipping halfway through cooking and brushing with extra BBQ sauce. Rockfish is medium-done when flaked easily with a fork, or registers at 130F on an instant-read thermometer at the thickest part of the fillet. Add more cook time as needed to reach desired doneness.

5. Once cooked, divide rockfish evenly among toasted buns. Top with coleslaw and enjoy 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.

BBQ Rockfish Sandwich With Coconut Milk Coleslaw

A Sweet and Nutty Whitefish with Tang and Crunch in Every Bite

BBQ Rockfish Sandwich With Coconut Milk Coleslaw

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