Alaskan Rockfish Recipe, should work with any firm white fish.

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Name: Russeted Rockfish
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 pound Rockfish Fillets; 2 large Russet potatoes; 1/3 cup Celery Chopped; 1/3 cup Bell Pepper Chopped; 1/3 cup Onion Chopped; 2 shoots Green Onion Sliced on Bias; 1/2 pound Mushroom Sliced (Any Variety); 1 pinch Sea Salt; 1 pinch Black Pepper; 1 pinch Tarragon; 1 tablespoon Lemon Juice; 3/4 cup Shredded Mozzarella Cheese Fat-Free

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INGREDIENTS

1 pound Rockfish ; Fillets
2 large Russet potatoes
1/3 cup Celery ; Chopped
1/3 cup Bell Pepper ; Chopped
1/3 cup Onion ; Chopped
2 shoots Green Onion ; Sliced on Bias
1/2 pound Mushroom ; Sliced (Any Variety)
1 pinch Sea Salt
1 pinch Black Pepper
1 pinch Tarragon
1 tablespoon Lemon Juice
3/4 cup Shredded Mozzarella Cheese ; Fat-Free

Servings

INSTRUCTIONS

Thin slice potato and blanch in boiling, well salted water until translucent, do not cook too long. Remove from water and pat dry, and salt/pepper to taste.

Cut rockfish into serving-sized pieces and set aside.

Sauté onion, bell pepper and celery in butter until tender. Add mushrooms, salt, pepper and tarragon, Sauté an addition couple minutes until mushroom have given off their liquid.

Place fish fillets in bottom of buttered shallow baking dish. Spoon mushroom mixture on top. Drizzle with lemon juice; sprinkle with cheese, cover/wrap in potato slices, Bake at 450°F. allowing about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Broil for a minute or two to brown the potato if needed.

NOTES

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Russeted Rockfish

1 pound Rockfish Fillets
2 large Russet potatoes
1/3 cup Celery Chopped
1/3 cup Bell Pepper Chopped
1/3 cup Onion Chopped
2 shoots Green Onion Sliced on Bias
1/2 pound Mushroom Sliced (Any Variety)
1 pinch Sea Salt
1 pinch Black Pepper
1 pinch Tarragon
1 tablespoon Lemon Juice
3/4 cup Shredded Mozzarella Cheese Fat-Free

Thin slice potato and blanch in boiling, well salted water until translucent, do not cook too long. Remove from water and pat dry, and salt/pepper to taste.

Cut rockfish into serving-sized pieces and set aside.

Sauté onion, bell pepper and celery in butter until tender. Add mushrooms, salt, pepper and tarragon, Sauté an addition couple minutes until mushroom have given off their liquid.

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Nutrition

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Serving Size: 1 Serving (1075g)
Recipe Makes: 4 Servings

Calories: 592
Calories from Fat: 56 (9%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 2.9g	14 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 0.9g
Cholesterol 53.1mg		16 %
Sodium 1403.7mg		48 %
Potassium 2459.4mg		65 %
Total Carbohydrate 99.8g		29 %
	Dietary Fiber 14.9g	60 %
	Sugars, other 84.9g
Protein 39.7g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 592

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