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fish dip with rockfish
Blog Home | Cooking + Recipes
fish dip with rockfish

Zesty Sour Cream and Dill Rockfish Dip

November 16th, 2023

An Easy Fish Dip for Feasting

Rockfish is a bold white fish to use in this creamy fish dip recipe. Its robust flavor is a delicious balance to zesty sour cream, livened up with the addition of scallions and dill. Because it’s so quick to make, the dip is perfect to serve at a festive feast, or simply to make as a weekend snack. 

Substitutions and Ingredients for Fish Dip

  • Rockfish: Any variety of flaky white fish can be used in this recipe, but a flavorful variety like rockfish is ideal. Pan-frying the fillet gives it a little extra flavor as it sears, but baked or broiled rockfish can be substituted. If you have cold smoked Pacific halibut or cold smoked sablefish in your kitchen, try replacing rockfish with a small amount of either (they pack tons of flavor and saltiness) to give the dip smoky appeal. 

  • Sour cream: For the best flavor and most dippable consistency, sour cream is a great base. As an alternative, Greek yogurt (full fat or fat free, depending on your preference) can be substituted. 

  • Scallions and dill: These two ingredients can be mixed and matched for other ingredients. Finely diced onion or shallots are a fine swap for scallions, as are chives. Fresh dill can be substituted for dried dill, for a stronger flavor, or omitted entirely if dill is not to your liking.

Print Recipe

Zesty Sour Cream and Dill Fish Dip with Rockfish

By Wild Alaskan Company

Prep time

10 minutes

Cook Time

5 minutes

Total time

15 minutes

Yield

1 ½ cups

Ingredients

  • 1 (6 to 8 oz.) portion rockfish
  • Salt and freshly ground black pepper
  • High-heat cooking oil
  • 1 cup sour cream
  • Zest and juice of one lemon
  • 2 tablespoons scallions, sliced
  • 1 tablespoon dried dill
  • Potato chips, pita, or crackers for serving

Instructions

1. Preheat a skillet over medium-high heat. Meanwhile, pat rockfish fillets dry with a tea towel or paper towel. Season with salt and pepper.

2. To a hot skillet, add just enough high-heat cooking oil to cover bottom. Once oil begins to shimmer (sizzling hot) 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.

3. 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. Set aside.

4. Combine the remaining ingredients in a bowl and add rockfish, flaking to bite-sized pieces. Serve immediately with potato chips or your favorite dipping vehicle.


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.

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