|The best f#$%ing angler EVER!!|
While some rockfish is farmed, most of it is wild-caught. Like any other kind of seafood, be sure to know where it comes from and check the population and consumption advisories for that area. Otherwise, your future children may have a few extra heads or arms or something.
Rockfish (also known as striped bass) is mild-flavored, flaky fish. The tangy dijon mustard, nutty pistachios, and sharp Parmesan cheese add just the right punch to this crowd-pleasing dish. The recipe also works well with salmon, halibut, and mahi mahi.
- 1/2 cup unsalted pistachios, shelled
- 1/3 cup panko breadcrumbs
- 2 tablespoons Parmesan cheese, freshly grated
- 1/4 teaspoon salt
- 1-2 tablespoons extra virgin olive oil
- 4 (3 oz) wild rockfish fillets
- 2 tablespoons Dijon mustard
- black pepper to taste
- Preheat oven to 425 degrees F.
- In a food processor, combine nuts, breadcrumbs, cheese, salt, and pepper. Pulse mixture until fine.
- Transfer mixture to a small bowl. Drizzle with olive oil and toss with a fork until crumbs are well moistened.
- Generously spread the Dijon mustard on the top of each fillet.
- Press the mustard-coated side of the fish into the crumb mixture until evenly coated.
- Place the fillets, coating side up, on a greased baking sheet.
- Sprinkle the remaining crumbs over the fillets to form a thick crust.
- Bake for 10-12 minutes.
- Broil for 2-3 additional minutes until the topping is crisp and browned and the fish is cooked through.