ROCKFISH, pan roasted sesame ginger
This is really a recipe for a versatile marinade. Here used with a rock fish, it is also good with chicken, lamb, and vegetables like mushrooms.
2/3 cup soy sauce or tamari (a gluten free soy sauce; check the label for any wheat product in tamari as there are brands that do use small amounts)
- 4 tablespoons fresh lime juice
- 10 garlic cloves, sprout removed
- 2 teaspoons ginger, fresh, minced
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon oregano
- 4 tablespoons expeller cold presses, organic, neutral vegetable oil, such as grape seed oil
- 2 teaspoons sesame oil
4 tablespoons cilantro leaves
1 pound rock fish fillets, deboned, rinsed, patted dry
- 3-4 tablespoons expeller cold pressed grape seed oil for cooking
To make marinade: combine the first 11 ingredients in a blender. Place rock fish flat onto platter or sheet pan lined with parchment. Brush the marinade over each piece, meat side, not skin side up. Refrigerate for 15 minutes to 4 hours before cooking.
At service, place a medium saute pan over medium high heat. Add grape seed oil and bring up to temperature (oil gets a bit hazy). Add the rock fish fillets, seasoned side down and sear about 1 minute, just long enough to create a crust and release from sticking to the bottom of the pan. Remove to parchment lined sheet pan seared side up and place pan into a 400°F oven to finish cooking, 3-5 minutes. Flesh should be firm and read 138°F, which will allow for carry over cooking. Serve immediately.
Chef’s Note: This marinade recipe is most likely more than you will need but it will keep well and may be also used for chicken, meats and vegetables. So carefully remove a small amount when brushing the raw fish, so you don’t contaminate the entire batch. Keep reserved marinade in the refrigerator or freezer.