Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.

If you’re looking for a delicious, seafood main dish that doesn’t take too much time or effort to make, check out this recipe for Krispy Rockfish Fillets! This recipe can also be used to cook other types of “whitefish”. My husband and I became fans of rockfish several years ago, after the first time we tried it. I made Pan-Seared Rockfish with Fresh Herbs , wrote about that experience and shared the recipe on this blog.

Since that time, I’ve share quite a few recipes featuring rockfish, and we’ve enjoyed each one. I found this particular recipe in a 20 year old food magazine in my collection, made a few changes to suit our taste, and want to share the recipe here today. It’s simple and delicious, and I truly hope you enjoy it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Egg Wash And Crumb Coating For The Fish

Whisk one egg and ¾ cup of milk in a shallow medium-sized bowl. Once combined, set the bowl aside. Place puffed rice cereal (we use Rice Krispies) in a re-sealable plastic bag, and use the flat side of a meat mallet (or a rolling pin) to finely crush the cereal.

In a large re-sealable bag, combine the crushed rice cereal, flour, cornmeal and seasonings (lemon pepper, seasoning salt, onion and garlic powders). Now you should have a bowl of egg/milk mixture AND a large bag containing the seasoning/coating mix. Time to prepare the rockfish for cooking!

Time To Coat the Rockfish With Seasoning

This recipe as written is for 4 rockfish fillets (my photos only show 3), since it was only my husband and I eating this meal (he ate two). Pat the rockfish fillets dry with paper towels, then coat them, one at a time in egg wash on all sides. Let any excess egg mixture drip off back into the bowl, then place the fillet into the bag with the seasoning mix.

Repeat this with remaining fillets. Once all are in the seasoning mixture, seal the bag and shake well to fully cover all sides of each piece of fish with the flour/seasoning mix.

Cooking The Krispy Rockfish Fillets

Pour oil into a large skillet at a depth of about 1/4″. Heat the oil on medium-high heat until very hot, but not smoking. Carefully add the rockfish fillets to the hot oil in a single layer. They should sizzle when they hit the hot oil!

Try not to move the fish once they go into the oil. Let the Krispy rockfish fillets cook for 6-7 minutes, then carefully turn the fish over to the other side. The bottom side should be crispy and golden brown in color. Cook second side an additional 5-6 minutes, until fish is cooked through and flakes easily with a fork. Remove the skillet from the heat, and carefully transfer fish to individual plates for serving.

Time To Eat!

If desired, garnish each of the Krispy rockfish fillets with chopped fresh parsley and a lemon slice. These garnishes are optional, but add color and flavor, especially when the lemon is squeezed over the fish. Serve immediately while hot! 

The fish has a nice coating, good flavor, and should flake easily, if cooked well. We also enjoy the fish served with malt vinegar (drizzle it on the fish), or tartar sauce on the side . YUM!

I hope you have a chance to try this yummy recipe, and trust you’ll enjoy it like we do! Thanks for stopping by, and I hope you come back soon for more family-friendly recipes. Take care, and have a wonderful day, friend.

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice selection of rockfish recipes for you to enjoy, including:

• Grilled Fish Tacos with Baja Sauce
• Garlic Parmesan Rockfish
• Panko Crusted Rockfish

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: “Taste of Home Magazine”, February-March 2002 edition (pages 27-28), published by The Reiman Corporation

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Krispy Rockfish Fillets

Prep Time

10 mins

Cook Time

12 mins

Total Time

22 mins

 

Pan-seared Krispy Rockfish Fillets have a seasoned flour/cornmeal/puffed rice coating, creating an easy, delicious main dish to enjoy.

Category: Main Dish, Seafood

Cuisine: American

Keyword: krispy rockfish fillets

Servings: 4

Calories Per Serving: 285 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 1 medium egg
• ¾ cup milk
• 1 cup puffed rice cereal crushed
• ¼ cup yellow cornmeal
• ¼ cup all purpose flour
• ½ teaspoon seasoning salt
• ¼ teaspoon ground black pepper
• ⅛ teaspoon garlic powder
• ⅛ teaspoon onion powder
• 4 rockfish fillets (approx. 6 ounces each) can sub. other whitefish fillets
• oil for frying (approx. 1/4" deep in skillet)
• lemon slice and parsley (OPTIONAL garnish)

US Customary - Metric

Instructions

1. Whisk egg and milk in medium-sized bowl. Set bowl aside.

2. Place puffed rice cereal in large re-sealable plastic bag and seal; use flat side of meat mallet or rolling pin to finely crush cereal. Add flour, cornmeal and remaining seasonings (lemon pepper, seasoning salt, onion and garlic powders) to bag.

3. Pat fish dry with paper towels. Coat one fillet at a time in egg wash (on all sides). Let excess egg mixture drip back into bowl; place fillet into bag of flour/seasoning. Repeat with other fillets. Once all fillets are in bag with seasoning, seal bag; shake well to fully cover each fillet on all sides with flour/seasoning.

4. Pour oil into a large skillet at a depth of 1/4". Heat oil on medium-high heat until very hot, but not smoking. Carefully add rockfish fillets to hot oil in a single layer. They should sizzle when they hit oil! Try not to move fish once they're in oil. Cook 6-7 minutes; carefully turn fish over. Bottom side should be crispy/golden brown. Cook second side 5-6 minutes, until fish is cooked through, golden brown and flakes easily with a fork. Remove skillet from heat; transfer fish to individual plates for serving. Serve hot.

5. OPTIONAL: Garnish each fillet with chopped fresh parsley and a lemon slice, if desired.

Recipe Notes

NOTE: The oil used for frying the fish is not added into the caloric calculation as the majority of it remains in the skillet and not on the fish.

Nutrition Facts

Krispy Rockfish Fillets

Amount Per Serving (1 fillet)

Calories 285 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 130mg43%

Sodium 491mg21%

Potassium 786mg22%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 3g3%

Protein 36g72%

Vitamin A 596IU12%

Vitamin C 5mg6%

Calcium 86mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

We happen to love salmon in our home. Years ago I didn’t like it… in fact we almost never had it. Then a switch was flipped with my taste buds, and I began to enjoy it. Now for the past 10-15 years we try to eat salmon about once a week, and I LOVE it! Who knew that your taste buds can really change, after all? I even have lots of salmon recipes on my blog now, to prove it!

Today I want to share a really yummy all-in-one meal that features salmon fillets and pearl couscous, topped with a drizzling oil with lemon and chives. Throw in some peas, garlic and shallots for more flavor, and this is a great meal that’s ready to serve in 30 minutes. I found the recipe in one of my beloved cookbooks, and knew I had to share the recipe on my blog. Here’s how to make this delicious 30-minute meal:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

TIP: Before beginning- preheat your oven to 200°F. Place an empty, oven-proof baking dish (large enough for 4 salmon fillets) in the oven (on a middle rack) while it preheats.

NOTE: The recipe (as written in recipe card below) makes 4 servings. My photos reflect only the amounts used for 2 servings, just so you know. 

Cook The Salmon Fillets

Okay… while the oven preheats, prepare the salmon fillets. Pat each one dry using paper towels, and then lightly season the top with salt and pepper. NOTE: The reason to pat the salmon dry is because excess moisture tends to “steam” the salmon. You want them dry so the salmon can be pan-seared and crispy brown.

Heat 1 Tablespoon of the oil in a large non-stick skillet on medium-high heat. When the skillet is really hot, but not smoking, carefully place salmon, seasoned side down into the hot skillet. Cook the salmon (without moving them) in the skillet for about 5 minutes, until the bottom side is nicely browned.

Once the bottom has browned well, transfer the fish into the baking dish that has been heating in the oven, with the browned side of the salmon facing up. Bake the salmon (uncovered) at 200°F. for approx. 15 minutes. When done, the salmon will turn a bit opaque, and will flake easily.

Cook The Pearl Couscous While Salmon Bakes

While the salmon bakes, prepare the couscous. Wipe the skillet (you used for the salmon) clean with paper towels. Put another 1 Tablespoon of oil in the skillet, and heat it on medium-high. Measure the pearl couscous into the hot oil in the skillet. Lightly cook, stirring often, until the couscous turns a light golden brown color. This usually takes only a couple minutes.

Add the lemon zest, minced shallot and garlic to the couscous. Stir and cook for about 30 seconds (don’t burn that garlic!).

Immediately add 3 cups of water to the couscous, and stir to combine. Continue to cook on medium-high heat, stirring often, until the couscous becomes soft, tender to the bite, and the liquid has been absorbed (approx. 11-12 minutes).

Make The Lemon Chive Drizzling Oil While The Couscous Cooks

While the couscous is cooking, make the quick and easy drizzling oil for the finished salmon. Place the remaining 2 Tablespoons of oil in a small bowl, then add 1 Tablespoon of lemon juice and 2 Tablespoons of chopped chives. Whisk well, to fully combine these simple ingredients. Set aside.

Final Steps To Finish This Dish

Now we’re ready for the final steps! As soon as the couscous is tender and the liquid is absorbed, remove the skillet from the heat source. Add frozen peas to the couscous, put a lid on the skillet, and allow to remain undisturbed for 2 minutes. The heat from the couscous will heat the frozen peas through!

After 2 minutes, take off the skillet lid. Stir in the rest of the chopped chives (2 Tablespoons) and lemon juice (1 Tablespoon). Toss gently, to combine these ingredients with the hot couscous. Season to taste with additional salt and pepper, if desired.

Serving The Salmon and Pearl Couscous Bowl

To serve, spoon about one fourth of the couscous into each serving bowl. Carefully place a salmon fillet on top of the couscous, re-stir and then drizzle one fourth of the lemon chive oil over the top of the salmon. Repeat for each serving.

Serve the salmon and pearl couscous bowl while all ingredients are hot, and enjoy this delicious, all-in-one meal! The salmon is nicely browned and should be flaky all the way through. The pearl couscous has a nice light flavor, and the lemon/chive drizzling oil brings it all together in every bite! Hope you enjoy it!

Thank you for stopping by today. I sincerely hope you will come back again soon, to discover more family-friendly recipes to make for those you love. Take care, and have a wonderful day, friends.

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of yummy salmon recipes you can check out, including:

• Sweet Chili &  Garlic Glazed Salmon
• Cedar Plank Grilled Salmon
• Pan-Seared Creole Salmon
• Orange and Rosemary Glazed Salmon

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “The Best 30-Minute Recipe” cookbook, page 129, published in 2006, by the Editors of Cooks Illustrated

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Salmon and Pearl Couscous Bowl

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Looking for quick dinner ideas? Try a delicious Salmon and Pearl Couscous Bowl, with chives, lemon and peas, and on the table in 30 minutes!

Category: Main Dish, Seafood

Cuisine: American

Keyword: salmon pearl couscous bowl

Servings: 4

Calories Per Serving: 551 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 salmon fillets (approx. 4 ounces per fillet) , 1¼" thick, skinless
• salt and pepper , to lightly season salmon
• 4 Tablespoons olive oil , DIVIDED USE
• 1½ cups Israeli pearl couscous , uncooked
• 1 shallot , peeled/finely minced
• 3 garlic cloves , peeled/finely minced
• ½ teaspoon grated lemon zest , = finely grated lemon peel
• 3 cups water
• ¼ cup chopped chives , DIVIDED USE
• 2 Tablespoons fresh lemon juice , DIVIDED USE
• ½ cup frozen peas , frozen, NOT thawed

US Customary - Metric

Instructions

1. TIP: **Before beginning recipe... preheat oven to 200°F. Place an empty, oven-proof baking dish (large enough for salmon fillets) in the oven on the middle rack while the oven preheats.

2. COOK SALMON- Pat salmon dry with paper towels; season top lightly with salt/pepper. Heat 1 Tablespoon oil on medium-high heat in a large, non-stick skillet. When oil is really hot, but not smoking, carefully place salmon, seasoned side down into skillet. Cook (without moving fillets) about 5 minutes, until bottom side is well browned. Transfer salmon into heated baking dish with browned side facing up. Bake salmon (uncovered) at 200°F. for 15 minutes.

3. PREPARE COUSCOUS- While salmon bakes, make the couscous. Wipe salmon skillet clean with paper towels. Add 1 Tablespoon of oil to skillet; heat on medium-high. Measure couscous into skillet. Cook, stirring often, until couscous turns golden brown (2-3 minutes). Add lemon zest, minced shallot and garlic. Stir/cook only about 30 seconds (don't burn garlic!). Immediately add 3 cups of water; stir to combine. Cook on medium-high heat, stirring often, until couscous is tender to the bite, and liquid has been absorbed (approx. 11-12 minutes).

4. MAKE DRIZZLING OIL- While couscous cooks, make drizzling oil. Put remaining 2 Tablespoons oil in small bowl. Add 1 T. of lemon juice and 2 Tablespoons of chopped chives. Whisk well, to fully combine Set aside.

5. TO FINISH- When couscous is tender and liquid absorbed, remove skillet from heat. Add frozen peas; put a lid on skillet; let sit undisturbed for 2 minutes (heat from couscous will heat frozen peas through). After 2 minutes, remove skillet lid. Stir in remaining chives (2 T.) and lemon juice (1 Tablespoon). Toss gently, to combine with couscous. Season to taste with salt and pepper, if desired.

6. TO SERVE- Spoon ¼ of the couscous into each bowl. Carefully place a salmon fillet on top of the couscous. Re-stir lemon/chive/oil mixture; drizzle ¼ of it over top of salmon. Repeat for each serving. Serve hot, and enjoy!

Nutrition Facts

Salmon and Pearl Couscous Bowl

Amount Per Serving (1 (1/4 of total))

Calories 551 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 3g19%

Polyunsaturated Fat 5g

Monounsaturated Fat 13g

Cholesterol 62mg21%

Sodium 68mg3%

Potassium 752mg21%

Carbohydrates 55g18%

Fiber 4g17%

Sugar 2g2%

Protein 32g64%

Vitamin A 294IU6%

Vitamin C 13mg16%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Skillet Grilled Rockfish is an easy, tasty dish that’s ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

A couple of years ago, my husband brought home some rockfish from the grocery store. Since we had never ever had rockfish before, it took a few minutes to come up with a plan on how to fix it. My recipe for pan-seared rockfish with fresh herbs was my first try, and we really loved it! We are big fans of rockfish, and love it’s delicate, mild flavor.

Nowadays we keep a package or two in our freezer, and have found it be be delicious, versatile, perfect for grilling, stovetop cooking or baking, and yummy on fish tacos! This recipe (as printed below) is for two servings, but the recipe can EASILY be doubled or tripled. Let me show you how easy it is to make this version of skillet grilled rockfish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Spice Mix For The Fish

The spice mix for the rockfish is made using several common ingredients. They are flour, cornmeal, onion powder, basil, garlic powder, thyme, cayenne pepper, salt & pepper. You can combine them in a small bowl or place the ingredients directly into a re-sealable plastic bag (and mix them together).

The spice mix gives the fish a nice flavor, but it’s not overpowering AT ALL. The flour and cornmeal help to form a nice crust on the fish after cooking in melted butter (it browns nicely), and the variety of spices make it taste good!

Lightly pat the rockfish fillets semi-dry on paper towels, then place them into a plastic re-sealable bag with the spice mixture inside. Gently shake or flip the bag over several times until the fish has been coated with the spices.

Time To Make Skillet Grilled Rockfish!

Now that the rockfish has been seasoned, it’s time to cook them. Melt butter in a large skillet (preferably cast iron) on medium heat. Once the butter has melted and the skillet is really hot (but not smoking), place the rockfish into the skillet. Let the fish cook for 5-6 minutes, without moving them in the pan. This will allow it time to form a nicely browned crust on the bottom.

Once you can see that the bottom of the fish has a nice browned color to it, carefully turn the fish over to the other side. Continue to cook for another 5-6 minutes.

NOTE: The cooking time may vary a tiny bit, due to varying thicknesses of fish being used. Once done cooking, both sides of the fish should be crusty and browned. The fish should also flake easily with a fork.

Time To Eat The Skillet Grilled Rockfish!

And just like that… the skillet grilled rockfish is done, and ready to eat! See how easy this dish is to make? Transfer the fish to serving plates, and garnish with a lemon wedge, if desired. Serve immediately, and enjoy your easy, delicious seafood dinner!

I really hope you will have the opportunity to make skillet grilled rockfish for yourself or your family. We sure enjoy it, and hope you will, too. Thanks for stopping by, and have a wonderful day.

Looking For More ROCKFISH Recipes?

You can find all of my seafood recipes in the Recipe Index, which is located at the top of the page. I have several recipes featuring rockfish, including:

• Panko Crusted Rockfish
• Grilled Fish Tacos with Baja Sauce
• Garlic Parmesan Rockfish

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: “Taste of Home” magazine, June/July 2005 edition, page 40, published by Reiman Publications, Inc.

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Skillet Grilled Rockfish

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Skillet Grilled Rockfish is an easy, tasty dish that's ready in 15 minutes! Well-seasoned fish fillets are cooked in butter until browned.

Category: Entree-Seafood, Main Dish

Cuisine: American

Keyword: skillet grilled rockfish

Servings: 2

Calories Per Serving: 331 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Mix:

• ⅛ cup all purpose flour
• ⅛ cup cornmeal
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried basil
• ¼ teaspoon dried thyme
• ⅛ teaspoon (EACH) salt and pepper
• ⅛ teaspoon cayenne pepper

For Fish:

• 12 ounces rockfish fillets (two 6 ounce fillets)
• 2 Tablespoons butter
• 2 lemon wedges (for garnish-optional)

US Customary - Metric

Instructions

1. Combine spice mix ingredients in a small bowl OR place directly into a re-sealable plastic bag (and mix them together).

2. Lightly pat fish dry on paper towels; place fish into bag with spice mix. Gently shake/flip bag several times until fish is covered with spices. Tip: only season TWO pieces of fish at a time.

3. Melt butter in large skillet (preferably cast iron) on medium heat. Once melted, and skillet is hot (but not smoking), put rockfish in skillet. Let fish cook for 5-6 minutes, without moving them in the pan. This allows time to form a nicely browned crust on the bottom. When bottom of fish is nicely browned, carefully turn fish to other side. Continue to cook for 5-6 more minutes. NOTE: Cooking time may vary a bit, due to different thicknesses of fish. When done, both sides of fish should be crusty/browned, and should flake easily with a fork.

4. Transfer fish to plates. Serve immediately, with a lemon wedge on top of fish, if desired. Enjoy!

Nutrition Facts

Skillet Grilled Rockfish

Amount Per Serving (1 fillet)

Calories 331 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 115mg38%

Sodium 373mg16%

Potassium 749mg21%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 1g1%

Protein 34g68%

Vitamin A 438IU9%

Vitamin C 10mg12%

Calcium 44mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

I really think you’re gonna love this totally EASY salmon dish. It is so simple to prepare in only a few minutes, and then into the oven it goes.

The end result is a flaky and delicious, baked salmon fillet, covered in a “not too sweet and not too spicy” delicious sauce. YUM! This recipe as written serves two, but can easily be doubled or tripled.

Basically you will lightly season the salmon, cover it with a simple flavorful sauce, bake it, and then put it under the broiler to crisp it before serving. Truly, it could not be any more simple than that!

We love salmon, and love this recipe for it, too, so I wanted to share it with you. Here’s how easy it is to make sweet spicy salmon:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Salmon For Baking

Preheat your oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil. You will want the piece of foil to be much larger than the pan, so the edges can be turned up to “hold the sauce in” later.

Spray the foil lightly with non-stick baking spray. **NOTE: If doubling the recipe, you can use a rimmed cookie sheet to have room for the additional pieces of salmon.

Place skinless salmon fillets in the prepared dish, leaving about an inch between each one. Lightly sprinkle the top of the salmon fillets with salt and black pepper.

 Drain pineapple rings, RESERVING THE JUICE FOR LATER. Slice pineapple rings in half. Place the halved rings around the long sides of the fillets, and in between the pieces.

Pull the foil up to “snuggle” the salmon so that any “runaway” sauce will be “held captive” in the pan, once added. Set the salmon aside while you make the sauce.

Make The Sauce 

The sauce is a cinch to make. Place sweet Thai chili sauce (I use Mae Ploy), rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from the can) in a small bowl. Whisk well, to combine the ingredients.

Spoon or pour the sauce over the top of each piece of salmon, to fully cover the surface of the fish. The foil will help “catch” any runoff sauce. Now the sweet spicy salmon is ready to bake!

Cooking The Sweet Spicy Salmon

BAKE the sweet spicy salmon, uncovered, at 425°F. for 12-15 minutes. This amount of time will vary due to the thickness of the fish YOU use. Check it at 12 minutes. The fish should be easily flaked with a fork when finished baking. Immediately switch your oven to the BROIL setting.

Place the pan under the broiler heating element. Broil the fish for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove the pan from the broiler.

If desired, garnish the salmon with chopped cilantro before transferring to serving plates. I recommend this, as the cilantro not only adds color, but additional flavor to this dish, as well.

Time To Serve The Sweet Spicy Salmon

Carefully transfer the sweet spicy salmon fillets (use a spatula) to serving plates when ready to serve. Place pineapple rings around the edges of the salmon. Spoon some of the sauce from the pan over each piece of salmon.

The salmon will be nice and flaky, and is so yummy I think you will gobble it up! You will also find that the fish (with the sauce) isn’t too spicy, after all.

The first time I made this dish, I thought it would be really spicy… NOPE! It’s perfect, and the sweet/spicy sauce compliments the salmon very well.

I really hope you have the opportunity to try this recipe for sweet spicy salmon. The recipe can be EASILY DOUBLED, and has a wonderful flavor.

Thanks for stopping by today. Have a wonderful day, and I sincerely hope you will come back again soon. Take care, and may God bless you and those you love.

Looking For More SALMON Recipes?

You can find all of my salmon recipes in the Recipe Index, which is located at the top of the page. I have quite a few (we love salmon!), including:

• Orange and Rosemary Glazed Salmon
• Pan-Seared Creole Salmon
• Broiled Salmon with Pineapple Salsa
• Salmon In Spinach Cream Sauce

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Pinterest: The Grateful Girl Cooks!
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Original Recipe Source: Danelle, at: https://letsdishrecipes.com/sweet-and-spicy-pineapple-salmon/

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Sweet Spicy Salmon

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Sweet Spicy Salmon is an easy-to-make, delicious seafood dish! Seasoned fillets are covered with a pineapple/Asian-inspired sauce and baked.

Category: Entree, Main Dish, Seafood

Cuisine: All Cuisines

Keyword: sweet spicy salmon

Servings: 2

Calories Per Serving: 335 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 6 ounce salmon fillets , no skin
• salt/pepper, to season
• 4 canned pineapple rings , cut in half (JUICE RESERVED)
• chopped cilantro (Optional, for garnish)

For Sauce:

• ¼ cup sweet Thai chili sauce (I used Mae Ploy)
• 1 Tablespoon rice vinegar
• ½ Tablespoon low sodium soy sauce
• 2 teaspoons brown sugar
• ⅛ cup reserved pineapple juice (from can)

US Customary - Metric

Instructions

1. Preheat oven to 425° F. Line a baking dish (or small cookie sheet) with a large piece of aluminum foil (larger than pans so edges can be turned. Spray lightly with non-stick baking spray. **NOTE: If doubling recipe, use rimmed cookie sheet to have room for additional pieces.

2. Place salmon in prepared dish; leave 1" between each one. Lightly sprinkle salmon with salt/pepper. Drain pineapple rings, RESERVING JUICE FOR LATER. Slice rings in half. Place halved rings around long edges of fillets, and in between. Pull foil up to "snuggle" salmon so that any "runaway" sauce will be "held captive" in foil, once added. Set aside.

3. Make sauce: Place sweet chili sauce, rice vinegar, soy sauce, brown sugar and pineapple juice (reserved from can) in a small bowl. Whisk well, to combine the ingredients. Spoon or pour sauce over the top of each salmon fillet, to cover surface.

4. BAKE, uncovered, at 425°F. for 12-15 minutes. Cooking time may vary slightly, due to thickness of fillets used. Check it at 12 minutes. The fish should easily flake with a fork when done. Immediately switch oven to the BROIL setting. Broil salmon for 2-3 minutes or just until the top and edges begin to blacken and crisp up slightly. Remove pan from oven. If desired, garnish each piece with chopped cilantro before transferring to serving plates.

5. Carefully transfer salmon (use a spatula) to plates to serve. Place pineapple rings around the edges. Spoon sauce from the pan over each piece. Serve, and enjoy!

Nutrition Facts

Sweet Spicy Salmon

Amount Per Serving (1 fillet)

Calories 335 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 2g13%

Cholesterol 94mg31%

Sodium 529mg23%

Potassium 853mg24%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 21g23%

Protein 34g68%

Vitamin A 68IU1%

Vitamin C 1mg1%

Calcium 20mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You will enjoy these delicious Garlic Parmesan Rockfish fillets, coated in well-seasoned bread crumbs & baked until flaky. Only 10 minutes prep time!

A couple years ago, my husband and I discovered rockfish, also known as Pacific Snapper. My husband brought some fillets home from the fish counter at our local grocery store. Since neither of us had tried rockfish before, I had to figure out WHAT to do with it.

Long story short… I found a great recipe, made it, and we loved it! Since that time, I’ve used this mild tasting fish in several recipes, including a few which are mentioned at the bottom of this post. NOTE: The recipe as written makes 4 servings. I cut the recipe in half (for myself and my hubby), so my photos will reflect that!

The recipe I am sharing today is one I found on the internet, and it does not disappoint! This rockfish recipe is really easy to prepare, and tastes delicious! It’s a perfect meal on a busy day, because it has minimal prep, and then into the oven it goes! Here’s how to make it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Rockfish Fillets

Season the rockfish fillets on both sides with a little bit of salt and pepper. **Don’t forget to preheat your oven to 425° F. at the same time!

Prepare Bread Crumb Coating For Garlic Parmesan Rockfish

The next thing you need to do is prepare the seasoned bread crumb topping that will cover the fish. This step is quick and EASY! I was able to use some of my homemade bread crumbs in this recipe, but any plain bread crumbs will do.

Place grated Parmesan cheese, bread crumbs, minced garlic, and lemon zest, and a pinch or two of salt and pepper onto a large plate. Combine these ingredients well, and then you’ll have seasoned bread crumbs, ready for the rockfish. Spread them out evenly on the plate.

Cover Fish Fillets With The Bread Crumb Coating

Place one fillet at a time on top of the bread crumb topping, and coat the bottom with crumbs, then turn and coat the other side. This is called “dredging” the fish. Use your fingers to help press the bread crumb coating onto the fish.

When done, repeat with the other pieces of fish. If there is any of the bread crumb mixture remaining, press it onto the fish fillets.

Drizzle 2 Tablespoons of olive oil onto a baking sheet. Place the crumb-coated garlic parmesan rockfish onto the oiled surface. Leave a little space between each of the fillets. Drizzle each fillet with the remaining olive oil, and the lemon juice. Once that step is completed, the garlic parmesan rockfish fillets are ready to bake!

Bake The Garlic Parmesan Rockfish

Bake the garlic parmesan rockfish at 425° F. for approximately 20 minutes. When done, the fish should be golden brown, and should flake easily (with a fork). Remove from the oven, and transfer the fish with a spatula to each plate, for serving.

If desired, garnish the fish with parsley and a thin lemon slice, and serve! We enjoyed our garlic parmesan rockfish served on top of rice, with sautéed green beans (from our garden), fresh corn, and a slice of sweet, cold watermelon on the side! YUM!

We really did enjoy this meal, featuring garlic parmesan rockfish. My hope is that maybe you will be inspired to try this simple dish, and make it for those you love! Have a blessed day!

Looking For More ROCKFISH Recipes?

You can find all of my seafood recipes in the Recipe Index, located at the top of the page. A few rockfish recipes you might be interested in include:

• Panko Crusted Rockfish
• Cornmeal Spice-Crusted Rockfish
• Grilled Fish Tacos with Baja Sauce
• Pan-Seared Rockfish with Fresh Herbs

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: https://www.delish.com/cooking/recipe-ideas/a26595710/garlic-parmesan-baked-flounder-recipe/

5 from 9 votes

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Garlic Parmesan Rockfish

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

You will enjoy these delicious Garlic Parmesan Rockfish fillets, coated in well-seasoned bread crumbs & baked until flaky. Only 10 minutes prep time!

Category: Entree-Seafood

Cuisine: American

Keyword: garlic parmesan rockfish

Servings: 4

Calories Per Serving: 303 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• ¼ cup extra virgin olive oil , divided use
• 4 rockfish fillets , approx. 5 ounces each
• salt and pepper , to season fish
• ½ cup grated fresh Parmesan cheese
• ¼ cup bread crumbs
• 4 cloves garlic , minced
• 1 lemon (juice and zest)
• parsley and lemon slices (optional) , for garnish

US Customary - Metric

Instructions

1. Preheat oven to 425° F. Drizzle 2 Tablespoons of olive oil onto a baking sheet, and set aside.

2. Season the rockfish fillets on both sides with a little bit of salt and pepper.

3. Place Parmesan, bread crumbs, garlic, lemon zest, and a pinch or two of salt and pepper onto a large plate. Combine ingredients, and spread them out evenly on the plate. Place one fillet at a time on top of the mixture, and coat the bottom with crumbs, then flip and coat the other side. Use your fingers to help press coating onto fish. When done, repeat with other pieces, using all the crumb mixture.

4. Place rockfish onto oiled baking sheet., leaving space between each fillet. Drizzle each piece with remaining olive oil, and the lemon juice.

5. Bake fish at 425° F. for approx. 20 minutes. When done, the fish should be golden brown, and flake easily with a fork. Remove from oven; transfer fish with a spatula to plates, for serving. Garnish each fillet with parsley and a lemon wedge, if desired. Serve, and enjoy!

Nutrition Facts

Garlic Parmesan Rockfish

Amount Per Serving (1 fillet)

Calories 303 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 4g25%

Cholesterol 65mg22%

Sodium 334mg15%

Potassium 474mg14%

Carbohydrates 7g2%

Fiber 1g4%

Sugar 1g1%

Protein 26g52%

Vitamin A 115IU2%

Vitamin C 4mg5%

Calcium 182mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You’ll enjoy this simple, delicious recipe for panko crusted rockfish! Fish fillets are seasoned, coated with crispy panko crumbs, and pan-seared until done.

Have you ever eaten rockfish before? It is a mild flavored, medium firm fish that my husband and I started buying over the past couple years. The first time my husband bought some fillets at the grocery store, and brought them home, I wasn’t sure WHAT to do with it, since I’d never tasted it before!

Long story short, I wound up creating a recipe we loved, and have been buying and using rockfish fillets in recipes ever since! We’ve enjoyed Cornmeal Spice-Crusted Rockfish, and Pan-Seared Rockfish with Fresh Herbs, to name a couple!

Scroll Down for A Printable Recipe Card At the Bottom Of The Page

How I Came Up With This Simple Recipe

I came up with this super simple recipe for panko crusted rockfish one evening when my husband was invited out for dinner with a friend at the last minute. I had some rockfish already thawed, so I decided to cook a nice meal just for me! Sure beats cold cereal or a peanut butter and jelly sandwich!

The idea of panko coating to make the fish nice and crispy on the outside sounded good. I made a simple seasoning mix to season the fish with, and boom! A delicious seafood dinner was enjoyed by ME. Here’s how easy this seafood dish is to make!

Make The Seasoning For The Fish

In a small bowl, combine the spices used to season the rockfish. These spices are garlic powder, onion powder, salt and pepper, Italian seasoning, paprika and dried parsley. EASY!

Prepare The Rockfish Fillets

Pat the rockfish fillets dry, using paper towels. Sprinkle one side of the fish with the seasoning mix, dividing it equally between the two pieces.

Place the panko crumbs onto a dinner sized plate and spread them out. Place fish, one fillet at a time, onto the panko crumbs. Press down, to cover the bottom with the crumbs. Turn the fillet over and coat the other side with crumbs, as well.

Pat them firmly into the fish with your hands to make the crumbs adhere to the surface as much as possible. Set the fillet aside and repeat with other piece, keeping at it until you get as much of the fillet covered with panko crumbs, as possible.

Pan-Sear The Panko Crusted Rockfish

Heat oil in a large skillet on medium heat until very hot, but not smoking.  Carefully place the fish into the hot oil, SEASONED SIDE DOWN. You should hear it sizzle when the fish goes into the skillet. Do not move the fish after it hits the skillet.

Cook for approximately 4 minutes, until you see the outside bottom edges of the panko crusted rockfish browning and getting crusty. Carefully turn each fillet to the other side, using a spatula. Cook the second side for about 4 minutes, until fish is cooked through and flakes easily.

Time To EAT!

Transfer the finished fish to serving plates, and dig in! I served the panko crusted rockfish with Quick Broccoli in Vinaigrette and a Wild Rice Salad (with pumpkin vinaigrette) on the side. It was a very satisfying and delicious meal!

See how flaky the rockfish is inside? It sure tastes good, too. Trust me, this was SUCH a simple dish to prepare, in under 20 minutes from start to finish!

Hope you enjoy this recipe for crispy panko crusted rockfish!  I sure did. Be sure and check out the Recipe Index, located at the top of the page for a look at ALL of my Seafood recipes! Have a wonderful day.

Looking for More ROCKFISH Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some other rockfish recipes you might want to check out, including:

• Grilled Fish Tacos with Baja Sauce
• Garlic Parmesan Rockfish
• Skillet Grilled Rockfish

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

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Panko Crusted Rockfish

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

 

You'll enjoy this simple, delicious recipe for panko crusted rockfish! Fish fillets are seasoned, coated with crispy panko crumbs, and pan-seared.

Category: Entree-Seafood

Cuisine: American

Keyword: panko crusted rockfish

Servings: 2

Calories Per Serving: 316 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

Seasoning For Fish:

• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried parsley
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• ⅛ teaspoon Italian seasoning
• ⅛ teaspoon paprika

Remainder of Ingredients:

• 2 rockfish fillets (approx. 4-5 ounces each)
• 1 cup Panko bread crumbs (must use panko crumbs for crunchiest crust!)
• 1½ Tablespoons olive oil (or oil of your choice)

US Customary - Metric

Instructions

1. In a small bowl, combine the garlic powder, onion powder, salt, pepper, Italian seasoning, paprika and dried parsley. Pat the rockfish fillets dry, using paper towels. Sprinkle one side of the fish with the seasoning mix, dividing it equally between both pieces of fish.

2. Place panko crumbs onto a dinner sized plate and spread them out. Place fish, one fillet at a time, onto the panko crumbs. Press down, to cover the bottom with the crumbs. Turn the fillet over and coat the other side with crumbs, as well. Pat them into the fish with your hands to make the crumbs adhere to the surface as much as possible. Set fish aside and repeat with other fillet.

3. Heat oil in a large skillet on medium heat until very hot, but not smoking.  Carefully place fish into the hot oil, SEASONED SIDE DOWN. You should hear it sizzle when it goes into the skillet. Do not move the fish after it hits the skillet. Cook for approximately 4 minutes, until you see the outside bottom edges of the rockfish browning. Once well browned and crusty, carefully turn each fillet to the other side, using a spatula. Cook the second side for about 4 minutes, until fish is cooked through and flakes easily. Transfer the fish to serving plate once done, and enjoy!

Nutrition Facts

Panko Crusted Rockfish

Amount Per Serving (1 fillet (4 ounces))

Calories 316 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 2g13%

Cholesterol 57mg19%

Sodium 450mg20%

Potassium 497mg14%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 2g2%

Protein 25g50%

Vitamin A 62IU1%

Calcium 71mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!