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Preheat your oven to 400F. Meanwhile, pat rockfish fillets dry with a tea towel or paper towel. Season with salt and pepper and arrange in a single layer on a rimmed baking sheet or baking dish. Lightly coat fillets with oil so that they don't stick, then dress with any sauces or spices. Transfer to oven and set timer for 10 to 12 minutes.
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Preheat skillet over medium-high heat. Meanwhile, pat Pacific Rockfish fillet dry with a tea towel or paper towel. With a sharp knife, make shallow cuts on the darker side of the fillet to score the fish. Season with salt and pepper. Add just enough oil to cover bottom of skillet, then allow to heat up. Once oil begins to shimmer (hot enough to.
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Add the lemon and herbs. In a small bowl, mix the lemon juice with the remaining tablespoon of oil, thyme and paprika. Drizzle this all over the top of the fish. Bake the fish. Place the sheet pan in the preheated 425°F oven and bake just until the fish is cooked through, about 15 minutes.
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Combine the flour, cornstarch, and dried dill in a shallow bowl. Heat the oil in a large sauté pan over medium heat. Season the filets with salt, then dredge them in the flour-cornstarch mixture. Gently tap off excess. Place the filets immediately in the hot oil, and cool for 2 to 3 minutes on each side.
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Season the fish well on both sides with salt and pepper (key!). Mix the flour and paprika on a plate. Coat fish on both sides with flour, pressing down firmly so it adheres, but shake well to remove excess. (Note 2) Heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke.
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8. Bake the rockfish for 4 to 8 minutes. Put the skillet back in the oven and bake the fish for 2 to 4 minutes. Cook the fish for less time if the pieces are thin. Turn the rockfish over and bake the fish for another 2 to 4 minutes. [13] 9. Serve the crispy baked rockfish.
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Season rockfish fillets with garlic powder, ground black pepper, and soy sauce. Sear the fillets for 3-4 minutes on each side until golden brown and flake easily with a fork. Serve with sautéed asparagus and garnish with lemon slices. Panko Crusted Rockfish: Preheat the oven to 375°F.
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Place 2 tablespoons all-purpose flour and 2 tablespoons cornstarch in a pie plate or shallow bowl and stir to combine. Pat 1 pound rockfish fillets dry with paper towels. Cut crosswise into 4-ounce portions if needed. Season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Dredge the fish in the flour mixture.
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Zest and juice lemon the lemon. Combine the flour, salt, and pepper on a shallow plate. Heat 1 of tablespoon butter and the olive oil in a 12-inch nonstick skillet over medium heat. Dredge the.
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Dip the rockfish fillets in the egg mixture until completely coated then transfer to the breadcrumbs and pat the Panko crumbs into the fish filets. Add enough oil to a skillet until it is 1/4 inch deep and heat it over medium-high. Gently place the fillets in the hot oil. Cook until golden brown on each side.
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Instructions. Pat rockfish dry on layers of paper towels. Put taco seasoning mix into large resealable plastic bag. Add fillets, one at a time, shaking until fish is coated with spices. Shake excess spices back into bag. Light beat egg in a shallow bowl. In separate bowl, combine cornmeal and flour.
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If you do decide to microwave, place the fish in a microwave safe container with 1-3 teaspoons of water and cover. Heat the fish in 30 second to 1-minute intervals, as needed. Oven: Preheat the oven to 400°F. Place the cold fish in an oven proof dish with about 1-3 teaspoons of water.
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Preheat oven to 425° F. Drizzle 2 Tablespoons of olive oil onto a baking sheet, and set aside. Season the rockfish fillets on both sides with a little bit of salt and pepper. Place Parmesan, bread crumbs, garlic, lemon zest, and a pinch or two of salt and pepper onto a large plate.
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Melt butter and olive oil in a large skillet on medium heat. Add a couple sprigs of rosemary, thyme and dill to the butter as it melts to help infuse a little bit of the fresh herb flavor. Add the fish, and place the herbs on top of each piece while they cook. It takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color.
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Step 3: Make the Tacos. Remove from heat and flake the fish with a fork. Combine hot sauce, yogurt and avocado in a small bowl. Add fish to each taco, dividing evenly. Add one and a half tablespoons of the hot sauce, yogurt and avocado mix. Top with one tablespoon of salsa and some purple cabbage. Serve and enjoy.
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Fish will be golden on both the top and bottom and opaque all the way through when finished cooking. Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven. Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon.
