pacific rockfish aka “snapper”
“Snapper” is sort of generic term for Rockfish. What you have today is Fresh Alaskan Pacific Rockfish. There are more than 70 species of rockfish that live off the West Coast. Technically, there are no actual “snappers” on the U.S. West Coast. This rockfish meets our sustainability standards because it is caught with hook and line by AK day boats. Most rockfish is caught by trawling, which damages seafloor habitats and results in large quantities of bycatch, which is why it has ended up on the Monterey Bay Aquarium’s Red/Avoid List. Almost all “snappers” you’ll find in restaurants or fish markets are not sustainable and therefore extra diligence need to be taken when purchasing or ordering off a menu. Rockfish is so commonly sold in restaurants because of it’s nice flakiness, mild flavor, and versatility. It is delicious as a ceviche, as fish n chips, and our favorite…fish tacos. It is not really grillable unless you are using a grilling “basket” or wrapping it in sealed foil for a steamed effect.
Fish Tacos with Lime-Cilantro Crema **I substituted some ingredients in this recipe, we used plain yogurt instead of mayo and sour cream and substituted big cabbage leaves for tortillas, so fresh and yummy!
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise **
3 tablespoons reduced-fat sour cream **
1 teaspoon grated lime rind
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 pound rockfish fillets
8 (6-inch) corn tortillas **
2 cups shredded cabbage
oven to 425°. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients(through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.
adapted by hr from Lisa Bell, Cooking Light
Spicy Snapper Stew – feeling inspired by this rainy weather I thought this recipe seemed appropriate and delicious!
1 pound rockfish fillets, cut into chunks
2 garlic cloves, crushed
1 tsp ground cumin
1/2 tsp paprika
1-2 cups chopped fresh tomatoes or 1 large can
1 red pepper, cut into chunks
1 handful of coriander, roughly chopped
1 lemon, cut into wedges
Heat oil in a saucepan. Add the garlic, cumin, and paprika and cook for 1 min. Add 1/2 cup water and the tomatoes. Bring to boil then turn down the heat. Add the pepper, simmer for 5 minutes. Add the fish, simmer for another 5 minutes or until done. Serve with coriander and a wedge of lemon.
adapted by hr from Good Food Magazine
Snapper Ceviche **
1 pound rockfish
1/3 cup fresh lime juice
3 tablespoons fresh orange juice
3 tablespoons pineapple juice
1 1/2 tablespoons finely diced serrano pepper
2 tablespoons finely diced yellow bell pepper
2 tablespoons finely diced red bell pepper
1 1/2 tablespoons minced red onion
1 teaspoon minced garlic
2 tablespoons chopped fresh cilantro leaves
1 tablespoon good quality extra-virgin olive oil
1/2 teaspoon kosher salt
Tostada shells **I also like using cabbage leaves or other lettuce for a wrap, even Nori is a favorite of ours and we make ceviche handrolls!
Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche on tostada, in dish, or other wrap.
adapted by hr from Food Network 2005
2 cups halved grape tomatoes
2 tablespoons capers, drained
2 tablespoons fresh lemon juice (about 1 lemon)
2 teaspoons olive oil
1 1/2 teaspoons dried or 1 tablespoon chopped fresh basil
1 teaspoon paprika
2 tablespoons chopped fresh parsley
1 lemon, cut into 4 wedges
1/4 teaspoon salt
1/8 teaspoon crushed red pepper (optional)
1 pound rockfish
Preheat oven to 450º. Combine first 6 ingredients and crushed red pepper, if desired; set aside. Place fish on a broiler pan lined with aluminum foil; coat foil with cooking spray. Sprinkle fish with paprika; coat with cooking spray. Bake at 450º for 10 minutes. Top fish with tomato mixture; bake 5 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, and serve with lemon wedges.
adapted by hr from Cooking Light Superfast Suppers
Show us what you did with your rockfish here.