26 Sep Rockfish with duck-fat and rosemary potatoes and asparagus
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.