Grilled Alaskan Rockfish
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. Updated from Original post-> April 24, 2014
- 12 ounce Alaskan Rockfish 2 - six-ounce filets
- 6 large shrimp shell-on, 21-25 or 16-20 count
- ¼ cup tamari sauce or soy sauce
- ¼ cup pomegranate molasses or cranberry juice concentrate
- ¼ cup olive oil
- 1 lime juice only
- pinch of crushed red pepper
- 1 tsp sugar
- 1 clove garlic chopped
- 2 stalks green onions chopped for garnish
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.
- The Alaskan Rockfish can be left in the marinade for up to two hours, but no longer than that unless you're making ceviche. As for the Shrimp, they should not be left in the marinade for longer than 20 minutes.
- Marinated seafood should be cooked immediately after being removed from the marinade.
Calories: 543kcal | Carbohydrates: 35g | Protein: 35g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 1783mg | Potassium: 785mg | Fiber: 1g | Sugar: 22g | Vitamin A: 145IU | Vitamin C: 12.5mg | Calcium: 49mg | Iron: 1.7mg