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
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.
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