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Espresso Rub Red Banded Rockfish

by Nikolai Nikitenko April 28, 2016

Espresso Rub Red Banded Rockfish

Ingredients

4 RED BANDED ROCKFISH FILLETS (about 4 to 8 oz. each), fresh, thawed or frozen
2 teaspoons sea salt
1 teaspoon instant espresso powder
1 teaspoon packed brown sugar
1/2 teaspoon chipotle chile powder
1/4 teaspoon coarse ground pepper
4 lime wedges

Directions

Rinse any ice glaze from frozen Alaska Rockfish under cold water; pat dry with paper towel.  Mix together sea salt, espresso powder, brown sugar, chile powder and pepper.  Sprinkle/rub seasoning onto both sides of fillets.  

Spray-coat or oil grill/broiler/sauté pan; heat over medium-high heat.  Cook 6 to 8 minutes per side for frozen rockfish or 3 to 5 minutes per side for fresh/thawed fish.  Cook just until fish is opaque throughout.  Squeeze lime wedges over fillets before serving.





Nikolai Nikitenko
Nikolai Nikitenko

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