ROCKFISH with Puttanesca & Aioli over SPAGHETTINI
As seen in our October ’16 Dinner Show, this has been very popular; from the rockfish itself for its fresh sturdy meatiness, to the “al dente” spaghettini pasta for its chew; and topped off with the fresh tomato puttanesca for its umami anchovy essence and caper & olive flavors.
- Marinade: 6 cloves garlic, smashed
- zest of 1 lemon
- juice of 1 lemon
- 1/4 cup EVOO
- 2 teaspoons salt
- 1 teaspoon coriander
- 4-6 fresh cut filet of Pacific White fish such as RED ROCKFISH
Blend Marinade ingredients in blender. Strain out particles. Use only the liquid for the marinade. Place fish and marinade into zip-locking bag and make sure all fish is coated. Refrigerate 2 hours or up to over night.
When ready to sauté, remove fish from marinade. Season one side of each filet with Flavors of Tuscany spice blend or other as preferred; also add salt if your seasoning blend does not have it.
Preheat cast iron skillet or other heavy bottom pan. Add high smoke point oil, such as grape seed, coconut, peanut, canola, etc. to coat pan. Place fish season side down at handle of pan, rotating clockwise around pan until all are in. Allow fish to sear and brown which will also release it from sticking to the bottom. Off load the seared fish, seasoned side up, to oven pan to finish cooking there. When ready to finish cooking the fish, place in 400°F oven for 4 minutes. Check for doneness using all resources. 1)touch–pinch and fish is done when separates with natural demarcation of flesh; 2) temp the center in several pieces to see if it has reached 137°F; 3) timing 4 ounce filet for 4-6 minutes is a good starting place.
When fish is down remove and serve.