Maryland Pecan Rockfish (Striped Bass) Recipe
Ingredients:
- 4 rockfish (striped bass) fillets, about 8 ounces each, skinned
- 1/4 cup Dijon mustard
- 1 cup clarified butter, divided
- 1 cup finely chopped pecans
- 4 slices firm white bread, cut to approximate size of rockfish fillets
- 1/2 cup mayonnaise
- 1/2 teaspoon curry powder
- 1/2 cup sour cream
- 1/4 cup Dijon mustard
How to cook Maryland Pecan Rockfish (Striped Bass):
- In large sauté pan brown bread slices using 1 tablespoon butter and set aside.
- In shallow bowl, mix 1/2 cup melted butter with 1/4 cup Dijon mustard. Heat remaining butter in large sauté pan.
- Dip each rockfish fillet into the cominbed butter and mustard mixture. Cover 1 side of each fillet with the chopped pecans.
- Place fillets immediately in heated sauté pan, plain side down. Sauté for approximately 15 minutes, spooning pan butter over the fillets as they cook.
- In small bowl, combine sauce ingredients. Add to pan and cook another 5 minutes.
- TO SERVE – Place browned bread slices on plate, top with sautéed fish fillets, pecan-side up. Spoon sauce on or around fish.
Note:
The Maryland Pecan Rockfish (Striped Bass) recipe very easy to prepare and so good!
This recipe for Maryland Pecan Rockfish (Striped Bass) serves/makes: 4
Main Ingredient: Bass
Preparation Method: Pan Fried/Sauteed
Cuisine: American