By Yanni www.fishermansbelly.com
(serves 2)
2 small rockfish whole, gutted, gilled and scaled
1 avocado 1/2-in diced
1 tomato 1/2-in diced
1/2 onion sliced
1/4 bundle cilantro, chopped
1/2 lemon juiced
1/2 lemon wedged into 4 pieces
1/4 cup olive oil
4-5 tablespoons grape seed oil, for frying
1 cup all purpose flour
Kosher salt
Course black pepper
Crushed oregano
Start Making The How To Cook Rockfish Dinner!
1. After cleaning the rockfish, make two slits, one on each side, into the thickest part of its meat right behind the gill plates. Then, using a paper towel, wipe dry its outside and gut cavity.
2. Now, add salt, brush on olive oil and then sprinkle on a liberal amount of crushed oregano on the entire fish and inside its gut cavity. Normally I never add salt to fish skin because salt draws out moisture from the skin and makes the skin rubbery when cooked. But that principal applies when marinading the skin since it takes time to draw out the moisture. Here, the fish is fried right away.
3. Add 3-4 tablespoons of veggie oil into a frying pan over a medium low heat.
4. While the oil is heating up, add the all purpose flour into a paper or plastic bag. Then add a pinch or two of salt and then shake vigorously. Now add the two fish to the frying pan after its oil begins to shimmer. Cook for 3-4 minutes per side, or when the fish reaches a golden brown color.
5. While the fish if frying, create the tomato avocado salsa by mixing the avocado, tomato, sliced onions, cilantro, lemon juice and salt into a small mixing bowl. Set aside.
6. After frying up both sides of the fish, place each fish onto a plate and then add the tomato avocado salsa on each one. Serve with a couple of lemon wedges and enjoy!
