Rockfish with Fennel and Grapefruit Salad

Directions

Remove fish from refrigerator 10–15 minutes prior to prep. Pat skin dry and season both sides with dry fish rub. (Smoky Maple Fish Rub is available at the Waterfall Resort General Store.) Carefully press rub into fish.

  1. Over high heat, coat large frying pan with extra virgin olive oil. Generously coat bottom of a smaller sauté pan with olive oil.
  2. Position fillets, skin side down, in larger skillet and place smaller sauté pan on top of fish to create good fish-to-pan contact. This will ensure a crispy outer coating. After 2–3 minutes, remove top pan to allow steam to escape and skin to crisp.
  3. Continue cooking. Fish will turn from translucent to opaque as it cooks. Cook 2/3 of the way onskin side, then flip to finish. The rule is 7–8 minutes per inch of thickness; less if you like your fish rarer.

Salad: Place greens, fennel, and red onions in bowl, dress with olive oil and grapefruit juice, and season with salt. Toss in olive slivers and grapefruit segments. Divide salad onto two plates and sprinkle with feta. Lean a fish fillet on top of the salad.

Find more recipes from the chef at Waterfall Resort.

Ingredients

  • 3 to 6 Tbsp. extra virgin olive oil
  • 2 (6 oz.) black rockfish fillets with skin
  • Smoky Maple Fish Rub (or rub of choice)
  • 2 to 3 cups bitter greens (radicchio, chiffonade, and endive)
  • 1/2 cup diced fennel
  • 1/4 small red onion, thinly sliced
  • 1/4 ruby red grapefruit, juiced
  • 2 Tbsp. pitted kalamata olives, slivered
  • 1 ruby red grapefruit, segmented (fresh or bottled)
  • 1/3 cup crumbled feta cheese