Pan-roasted rockfish

Recipe: Pan-roasted rockfish
By Chef Michael Dunn


  • 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


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


  • 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
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.

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