Panko Crusted Rockfish with Orange Teriyaki Sauce
Hello, happy Wednesday to you all or whatever day it is when you are reading this. Still turning over those leaves as I’m eating a bit lighter and feeling great.
Tonight’s dinner was hittin’ the spot with great flavor, sweet and salty, and some crispy panko crust. I used a Pacific Rockfish which can be found near the shores on the West Coast. The genus name of rockfish is Sebates which actually comes from Sebastos which is the Greek word which means “magnificent”. The generic name “rockfish” refers to more than 70 species of fish that all belong to the Sebastes genus. Rockfish are one of the longest-living fishes, possibly living to 200 years old in the Gulf of Alaska. I guess if you’ve made it that long you’ve earned the title magnificent.
It’s an excellent fish for quick and easy meals. Its texture is firm, lean, and mild-flavored. It’s a very versatile fish: from fried to grilled and steamed to raw, you have plenty of options for preparing it. Tonight, I was going for an asian theme so I did a panko crust with an orange teriyaki sauce. It was very tasty and super quick, maybe 20 minutes and I was back watching World Cup highlights.
You’ll feel great after eating it too, very light, healthy, very satisfying, ooh that chocolate mouse cake over there looks good, i’ve been good right? Thank you sooo much for reading and have a great new day tomorrow.
- 4 Rockfish filets
- 1/4 cup all-purpose flour
- 1 large egg
- 1 cup Panko breadcrumbs
- 2 Tbsp olive oil
- Salt and pepper to season the panko
Pat the fish dry with a paper towel. Set aside.
Set three dishes side by side on the counter. Fill one with the flour, another with the egg (whisked + splash of water) and the third with the panko breadcrumbs.
Dip each filet into the flour, covering both sides. Next, dip into the egg. Finally, dip into the Panko, making sure both sides get a nice covering.
In a medium skillet, heat the olive oil over medium heat. Add the fish and cook 2-3 minutes per side, until they’re golden and crisp and the fish easily flakes.
Recipe for Orange Teriyaki Sauce
- Mix all but cornstarch and 1/4 cup water in sauce pan and begin heating.
- Mix cornstarch and cold water in a cup and dissolve. Add to sauce pan.
- Heat until sauce thickens to desired thickness
- Add water to thin if it becomes too thick.