Perfect for a date night dinner, this Alaskan Rockfish can be made a number of ways. Change up the flavors in your marinade and change up the cooking method and you've got a versatile and easy to cook fish to add to your repertoire.
I’ve never been to Alaska, but if I can get seafood like this Alaskan Rockfish, I may have to put it on my travel plans for this year.
Seriously, Alaska has been on my bucket list for years and I hope I do get to visit soon. I had never heard of Alaskan Rockfish before, but when I saw it in the market I thought I’d give it a try. After reading up on the Rockfish, I decided marinating and grilling the fish would make a delicious entree.
It has a firm, white and meaty flesh, with a higher oil content that makes it perfect for marinades, wood smoking or the addition of other flavors. That being said the Rockfish is a blank canvas that you can take in any flavor direction you choose. There’s so much you can do with this beautiful fish, you’ll never have to serve it the same way twice.
I decided on a marinade with an Asian twist for this dish, using what I had on hand to make the marinade. Tamari sauce and pomegranate molasses made up the base. I could have let it marinate a little longer than I did, but I didn’t want to overwhelm the Rockfish. What I discovered was it really needs the infusion of flavors to give life to this mild white fish.
While the texture of the Rockfish is amazing, it is a little on the bland side so don’t be afraid to give it a good soaking in a tasty marinade, add your favorite flavors to the marinade and whether you grill it, pan sear it or oven roast it, I promise it will be a hit with your family. I think I might even try pan frying it next time, who knows it might make one tasty fish sandwich!
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Perfect for a date night dinner, this Alaskan Rockfish can be made a number of ways. Change up the flavors in your marinade and change up the cooking method and you've got a versatile and easy to cook fish to add to your repertoire.
- 12 ounce Alaskan Rockfish 2 6 ounce filets
- 6 large shrimp shell on
- 1/4 cup tamari sauce
- 1/4 cup pomegranate molasses or cranberry juice concentrate
- 1/4 cup olive oil
- 1 lime juice only
- pinch of crushed red pepper
- 1 tsp sugar
- 1 clove garlic chopped
- 2 green onions chopped
- Mix tamari, pomegranate molasses, olive oil, lime juice, sugar, garlic, and crushed red pepper until well blended and place in small pan to marinate the rockfish. Let marinate for one hour
- Add shrimp into the marinade for about 10 minutes
- Place Rockfish on a very hot grill and allow to sear on one side until the Rockfish gets nice grill marks and good color.
- Turn over Rockfish and cook for 5-7 minutes, placing shrimp on the grill at this time.
Have a wonderful rest of the week my friends, and Have a Happy May Day!
Kim - Liv Life says
I’ve been meaning to purchase Pom Molasses for a long time, I think this recipe has made it a must on my list!! I’ve never had the rockfish, but I like the sounds of it. I’m not much of a “fishy” fish eater, but this sounds mahi mahi-ish crossed with salmon. Perfect!
And Alaska is on my list too… never been, but my parents cruised there a few years back and are still talking about it. One day!!
RavieNomNoms says
Lovely grill marks!!
Curt says
This sounds delicious Dennis. I’m always looking for a new choice of fish for the grill that’s clean tasting. Been grilling flounder lately. Very nice and clean too if you haven’t tried it.
I’ll definitely look for some Alaskan Rockfish.
Scott Borel says
Geez this sounds great. I’m a fish freak! I will be trying this and I can’t wait to get the Pom Molasses. Thanks for sharing.
Roz says
Hi Dennis, Love this recipe for spring; light and refreshing. +’d it for you too.
Ciao,
Roz
Christine says
This is amazing, was just looking through the coming week’s food ads and saw rock fish. Never heard of it. So the timing is perfect and how can I argue with $5.99/lb.? Yum!
Chef Dennis says
thanks Christine, let me know how it turns out! That is so much cheaper than I found it, I’m seriously jealous!
Kayko says
I found Rockfish on sale at the Met Market for $7.99 and wanted to try it out. Turned out wonderful! I’m going to try your marinade on chicken as well.
Anyway, had to give you a shout out and a 5 star rating to thank you for the recipe and lovely photos.
Chef Dennis says
Thank you! I hope you enjoy it as much as we did!
Shari says
Great recipe. I catch a lot of rockfish and ling cod every year and am constantly looking for new recipes. I put it all in a pan to marinate in my chamber vacuum sealer and put on the grill and my friends were absolutely delighted. I have over 80 rockfish fillets in my freezer from this spring and now will use this recipe a couple times a week. Thank you. Oh yah, I catch a lot of spot prawns every year and am happy to find a marinade that works well for those too.
Megan says
I’ve never heard of Rockfish and I’m intrigued about Pom Molasses so this post has me intrigued and ready to try the recipe! I like having fish in the rotation at our home for some healthier meals.
Alina Uzma says
Great recipe. I love Love this recipe. I love to GRILLED ALASKAN ROCKFISH.
Barb says
Hi Dennis,
This recipe sounds amazing. I can’t wait to try it.
My husband and I went on an Alaskan cruise in july 2017 and it was the most amazing time I’ve ever had on any vacation. I would go back in a heartbeat!!!! Make a plan an GO! Uou won’t regret it. When we borded at Ketchikan we ate at a small little place right on the water, where the ship had landed and had the most amazing fish tacos there. I have no idea what kind of fish it was, but it was so good. All the food was so fresh an amazing. The different places we went and all the sites were also very amazing, so if you ever get the chance, go.
Thank you for sharing this recipe. I can’t wait to try it.
Barb T.barb
Chef Dennis Littley says
Alaska is on my bucket list Barb, it sounds like you had an amazing experience! I hope you enjoy the recipe!
Terry says
Been to Alaska many times! I fish the Kenia river and have caught many king salmon. Alaska can be expensive but everything is fresh, no previous frozen.
Mid summer days are very long with sun! Beauty everyturn! Rock fish is very bland and lend to a variety of sauces! Red pepper and garlic sauce was very nice!
Try it in season!
Mike says
I am making this awesome looking recipe now with a Yellow Eye Alaska Rockfish that we catch up here all the time.
Do I need to get the skin off the fillets before I marinate and put it on the grill?
Chef Dennis Littley says
you can leave the skin on, it should come off fairly easily once it’s cooked. Just make sure the flesh side gets the marinade.