Rockfish and Bay Shrimp with Lemon Sauce
Print RecipeServings: 4 servings
Seared Rockfish with a Lemon Pan Sauce & Bay Shrimp to top it off.
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Equipment
- 1 KAMADO JOE - Junior with Soapstone or Cast Iron Pan
- 1 Whisk
- 1 Tongs
- 1 Spatula - to cook fish
Recipe Multiplier
Fish Ingredients
- 4 filets Rockfish
- 1 tbsp Old Bay Seasoning
- 1 tbsp Vegetable Oil
Lemon Sauce with Bay Shrimp Ingredients
- 1 tsp Vegetable Oil
- 3 ea Garlic - minced
- 1 ea Shallots - minced
- 1 cup White WIne
- 3 tbsp Lemon Juice
- ¼ tsp White Pepper
- ¼ tsp Granulated Garlic
- ¼ tsp Granulated Onion
- ½ cup Cream
- 1 tsp Chives - minced
- 1 tbsp Cold Butter
- 1 tbsp Flour
- 1 cup Bay Shrimp - thawed
Instructions
Making the Lemon Sauce with Bay Shrimp
- Heat a pan, add oil.
- Add the shallots and saute until translucent.
- Add the minced garlic and saute until fragrant.
- Add the white wine and reduce by half.
- Squeeze the lemon juice into the pan.
- Season with white pepper, granulated garlic and onion.
- Add the cream and slowly raise the temperature of the cream to avoid breaking the cream. Bring to a rolling simmer.
- Coat the butter pat with flour and add to the pan. Whisk the butter/flour into the sauce as the sauce is simmering.Sauce will slowly thicken. Remove from the heat when desired thickness is reached.
- Add the bay shrimp and minced chives. Adjust seasoning as necessary.
Searing the Rockfish
- Heat your pan, or if using a grill heat the cast iron plate or soapstone.
- Add the oil to the pan or grill attachment and coat surface.
- Season the fish on one side.
- Sear the rockfish season side down.
- Cook until the fish develops a nice crust. Approx 1-2 minutes depending on thickness of the fish.
- Turn the fish over and sear the second side until the fish begins to flake and a crust develops on the second side.
- Remove from the heat and you are ready to plate. Top the fish with bay shrimp and coat with sauce.Enjoy!
