14808 Los Angeles Street, Suit G
Irwindale, CA 91706
INGREDIENTS :
-
1 1/2 lbs Rockfish Fillets
-
2 Tbsp Olive Oil
-
1 tsp each: Kosher Salt & Lemon Pepper
-
3/4 tsp each: Paprika & Granulated Garlic
-
1 Tbsp Lemon Brown Butter
-
To make lemon brown butter melt 8 tablespoons of butter in a small sauce pan. Simmer the butter until it foams and turns brown. Stir the brown butter watching closely so it doesn’t burn. Add the brown butter to a bowl with the juice of half a lemon and let cool. Refrigerate.
-
COOKING DIRECTION :
-
In a bowl, combine the salt, lemon pepper, paprika, granulated garlic.
-
Brush the rockfish fillets with olive oil and sprinkle with the herb seasoning mixture. Flip the fish over and repeat on the other side.
-
Grill the fish over medium-high heat for 4-5 minutes. Flip the fish over and grill for another 4-5 minutes until the fish is cooked through.
-
While the fish is grilling, melt the lemon brown butter over medium-low heat in a sauté pan.
-
Season with salt and pepper.
​
​
