Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast

February 23, 2018 at 6:32 PM | Posted in carrots, fish, Uncle Ben's Rice | Leave a comment
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Today’s Menu: Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast

 

 

 

For Breakfast this rainy morning I prepared some al fresco Uncured Chicken Bacon, 1 Egg Sunnyside Up, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. Outside its raining again, big shocker! We have a high of 62 degrees and heavy rain at times. Not much to do so it was house cleaning today. Dusted and vacuumed then cleaned the refrigerator. For Dinner tonight I tried a fish I had never tried before, Rockfish. Tonight its Fried Rockfish Fillets w/ Long Grain and Wild Rice, Whole Baby Carrots, and Light Texas Toast.

 

 

 

I was at Meijer yesterday to pick up a few items and going by the Seafood Department and noticed they had Rockfish Fillets in the display case. I had heard of Rockfish but never I had tried it, until now. Growing up there was a creek that ran across the street and we would go fishing and catch a Fish we called Rockfish. But this (Ocean) Rockfish is totally different. I was told it has a taste similar to Snapper, which I love. The Fillets cost lass than 1/2 than what you pay for Snapper. So I picked up a couple of Fillets to try it out. I’ll be cooking it in a Cast Iron Skillet and will need McCormick Grinder Sea Salt and Grinder Peppercorn Medley along with Zatarain’s Seasoned Seafood Breading Mix, and Extra Light Olive Oil.

 

 

To prepare it; I first washed and cleaned the Fillets in cold water. Pat the fillets dry with a paper towel. Seasoned on both sides with the Sea Salt and Peppercorn Medley. Then rolled the Fillets in the Zatarain’s Seasoned Fish Fri Mix.

 

 

 

 

 

Next heated a Cast-Iron Skillet over high heat. When the Pan is hot, added the Extra Light Olive Oil. Place the fillets in the pan, skin side down. Press down gently on the fillets with a spatula for about 20 seconds to prevent curling. Lower heat to medium and let cook until the fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and until golden all over and cooked through, 45 to 90 seconds more.

 

 

 

The Rockfish fried up to a perfect Golden Brown. It does have a taste similar to Snapper. Really a delicious meaty version of Snapper, and costs a lot less! Really enjoyed it and will purchase more of it. Mom, who isn’t a huge Fish Lover, really liked them.

 

 

 

 

 

For one side dish I prepared a packet of Microwavable Uncle Ben’s Long Grain and Wild Rice. It comes in a microwavable bag. I microwaved it for 90 seconds and done! I guess my favorite among the Uncle Ben’s Ready Rice, all though I love using them all. Another tasty and easy to fix item, just microwave for 90 seconds and it’s ready.

 

 

 

 


Then I also heated up a can of Kroger Brand Whole Baby Carrots. These are so much easier to prepare than boiling fresh Baby Carrots, and they taste just as fresh and good. I also baked a loaf of Bake House RiverRoad Multi Grain Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn with a Diet Peach Snapple to drink.

 

 

 

 

 

Rockfish – Sebastes

Sebastes is a genus of fish in the family Sebastidae (though some include this in Scorpaenidae), most of which have the common name of rockfish. A few are called ocean perch, sea perch or redfish instead. Most of the Sebastes species live in the north Pacific, although two (Sebastes capensis and Sebastes oculatus) live in the south Pacific/Atlantic and four (Sebastes fasciatus, Sebastes mentella, Sebastes norvegicus and Sebastes viviparus) live in the north Atlantic. The coast off South California is the area of highest rockfish diversity, with 56 species living in the Southern California Bight.

Rockfish are an important sport and commercial fish, and many species have been overfished. As a result, seasons are tightly controlled in many areas. Sebastes are sometimes fraudulently substituted for the more expensive northern red snapper.

Rockfish has a sweet, mild flavor, with a flaky, medium-firm texture. It is best baked, sautéed, broiled or poached. Since the flesh tends to flake easily, it is not the best fish for grilling. Try it with a little lemon to bring out the sweet flavor without overpowering.

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