Pan-roasted rockfish

October 30, 2008 12:00:00 AM PDT
Pan-roasted rockfish with hickory smoked bacon, roasted butternut squash, braised Swiss chard and BBQ horseradish butter. A delicious recipe from Chef Michael Dunn of Yankee Pier.

Recipe: Pan-roasted rockfish
By Chef Michael Dunn

Ingredients:

  • 4 each 6 ounce filet rockfish
  • 6 each slices Hickory Smoked Bacon, Thick Sliced cooked, cut into 2" pieces
  • 1 each Butternut Squash, roasted and Cubed
  • 12 each Swiss Chard, cleaned and cut into large pieces
  • 1/4 cup Yellow Onion, julienne
  • 1 tsp. Butter
  • 1 each Slice BBQ Horseradish butter
  • 1 tsp. Olive Oil
  • To taste Salt and Pepper

Method:

1) Using your grill or BBQ, season the Rockfish Filet with the olive oil, salt and pepper. Grill to Medium or desired temperature.

2) In a Sauté Pan on medium heat, start with the bacon and let it get crispy, releasing some of the bacon fat into the pan.

3) Add the yellow onions and sauté for 1 minute.

4) Add the Swiss chard and the butter and let cook until the chard starts to wilt.

5) Add the Roasted Butternut squash to the pan and continue to cook until everything is hot and the Chard is fully cooked.

6) Place the cooked vegetable mixture in the center of a bowl and place the cooked Rockfish filet on top of the vegetables.

7) Place a slice of the BBQ Butter on top of the fish.

8) Place the dish under a broiler for 30 seconds to soften the BBQ Butter

BBQ Horseradish Butter

Ingredients:

  • 1 pound Unsalted sweet butter, soft
  • 1 cup BBQ Sauce
  • 1 cup Freshly Grated Horseradish
  • 1 tablespoon Lemon Juice
  • 2 teaspoon Salt
  • 1 teaspoon Fresh Cracked Black Pepper
Method:
Place the Horseradish and the lemon juice together and set aside for 10 minutes. Place all other ingredients in a mixer and blend slowly until everything is well incorporated. Add in the Horseradish and lemon juice mixture. Remove butter from bowl and wrap in parchment and refrigerate till firm. Hold until needed.

Yankee Pier
3593 Mount Diablo Blvd.
in the Lafayette Mercantile Building
Lafayette, CA 94549
Sun-Thurs: 11:30 a.m. to 9:00 p.m.
Fri-Sat: 11:30 a.m. to 10:00 p.m.
(925) 283-4100

Gourmet East Bay: Saturday, November 1, at Broadway Plaza in Walnut Creek.

Tickets are still available at www.gourmeteastbay.com. Proceeds from the event benefit Alameda County Community Food Bank, Food Bank of Contra Costa and Solano, and Project Open Hand. This delicious event features offerings from dozens of restaurants, wineries, and breweries, and dancing to the tunes of Big Bang Beat. So, forget the diet for a good cause! And don't miss Restaurant Week, November 2-9, when top restaurants in the East Bay offer prix fixe meals at bargain prices ($20 for lunch and $30 for dinner).

For more information you can also visit www.diablomag.com.


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