Black Gill Rockfish In Orange Cream Sauce Food

PAN-SEARED ROCKFISH WITH LEMON BEURRE BLANC

Steps:

• Prepare the lemon beurre blanc sauce by combining the lemon juice, wine and cream in a 1-quart saucepan and simmering on medium heat until reduced by half the volume. Meanwhile, heat canola oil in a large skillet over medium-high heat. Dredge fish fillets in flour and saute in the hot skillet until golden brown. Remove fish from heat and let rest. When the sauce has thickened, slowly whisk in the butter. Place fish on platter, and drizzle sauce around and over the fish to serve.

ROCKFISH WITH CRAB AND OLD BAY CREAM SAUCE

Steps:

• Heat a large skillet on medium hi heat for 3 minutes. Melt 2 tbsp butter in skillet. Season flesh side of fish with 1 1/2 tsp Old Bay seasoning. Place fish skin side up in skillet. Cook 5 minutes, turning fish after 3 minutes. Remove fish from skillet; keep warm. Reduce heat to medium.
• Stir wine into skillet, scraping bottom to loosen browned bits. Add remaining butter and green onion; cook and stil 1 minute. Gradually stir in cream.
• Stir in mustard and remaining Old Bay. Simmer 2 minutes or until slightly thickened. Stir in crabmeat. Return fish to skillet, cover. Cook 3 minutes longer or until fish flakes easily with a fork.

BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
• Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
• Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
• Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
• Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
• Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
• Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.

BLACK GILL ROCKFISH IN ORANGE CREAM SAUCE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Run potatoes under cold water until completely chilled; drain. Remove and discard potato peels. Slice potatoes into 1/2-inch rounds.
• Preheat oven to 300 degrees F (150 degrees C). Lightly grease small casserole dish with oil.
• Arrange potatoes into the prepared casserole dish; top with rockfish. Season rockfish and potatoes with pepper.
• Melt butter with olive oil in a large skillet over low heat. Stir flour, Greek seasoning, paprika, and salt into the butter mixture; cook, stirring occasionally, until fragrant and you have a roux that is beige in color, 5 to 8 minutes.
• Whisk half-and-half into the roux; cook until thickened, 3 to 5 minutes. Stir orange juice, lemon juice, and thyme into the half-and-half mixture; whisk over heat until warmed. Remove from heat and season with salt and pepper to your taste.
• Pour the sauce from the skillet over the potatoes and rockfish; top with the chopped orange.
• Bake in preheated oven until the fish is cooked through, 15 to 20 minutes. Switch oven to Broil and continue cooking until the top is lightly browned, about 10 minutes more. Cool at room temperature for 10 minutes before serving.