Rockfish with duck-fat and rosemary potatoes and asparagus

Rockfish
Soy Sauce
Mirin
Hot Sauce
Asparagus
Olive Oil
New Potatoes
Mushrooms
Shallots
Rosemary
Salt and Pepper
Mix equal parts soy sauce and mirin with plenty of hot sauce and marinate the rockfish for at least a few hours. Grill the fish in a metal baking dish over medium heat, or bake in a 425 degree oven. It will be done when the fish begins to flake easily or reaches an internal temperature of 145 degrees.
Grill asparagus in a separate pan at the same time, but watch since they may be done earlier. When you take them out, drizzle with a little olive oil and season to taste.
Slice new potatoes about 1/4 inch thick. Separately, slice a handful of mushrooms and a shallot.
Melt duck fat or butter in a cast iron pan over a medium flame.  Cook potatoes in a single layer with a few sprigs of rosemary.  When they brown on the bottom and don’t stick to the pan, flip.  When the second side is done, remove, season, and let drain on a paper towel. Remove the rosemary and discard.
Saute mushrooms and shallots in the same pan with the remaining fat.
To serve, arrange fish, potatoes, and asparagus on a plate. Top with the mushrooms and shallots, and garnish with a fresh sprig of rosemary.
No Comments

Sorry, the comment form is closed at this time.