Pacific rockfish are the most common near shore fish on North America's West Coast, with more than 70 different varieties of this bass-like fish swimming around the shorelines down to depths of 300 feet or more. While there are different flavour profiles among the varieties, all rockfish — also known as rock cod or Pacific snapper — are a firm, lean, mild-flavoured fish ideally suited to steaming or baking with a light and fragrant Asian-style sauce. This recipe, shamelessly adapted from a well-worn copy of the South Beach Diet cookbook, is low-cal, carb-free yet wonderfully delicious. Served with some steamed broccoli, bok choy, or other fresh seasonal green, eating healthy has never tasted so good.
Rockfish in Ginger Scallion Sauce
Serves 2
1/3 cup dry Vermouth
3 tbsp soy sauce
2 tsp sesame oil
1/4 cup chopped green onion, plus more for garnish
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 Rockfish filets
2 tsp sesame seeds, for garnish
Preheat oven to 400°F. Mix the vermouth, soy sauce, sesame oil, chopped green onions, ginger, and garlic in a small bowl. Place the fish in an ovenproof casserole dish and drizzle the marinade over the fish. Bake for 12-15 minutes, until the fish is cooked through and flakes easily. To serve, place each filet on a warmed dinner plate and spoon the sauce overtop and garnish with the remaining chopped green onions and top with sesame seeds.
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