There’s no feeling like that fish-in-the-box feeling, especially when striped bass are on the menu. You know what I’m talking about. After waking up at the crack of dawn, falling in the water at the boat ramp, and breaking off your favorite lure on a fish that got wrapped up in a piling, you finally made the magic happen. Nothing matters now but the smile on your face, the wind in your hair, and that slot rockfish in the cooler.

slot rockfish for dinner
Slot rockfish are tough to beat at the dinner table.

And now, it’s time for dinner. Here are three delicious recipes that showcase different cooking methods for our beloved and tasty Chesapeake Bay rockfish.

Baked Rockfish

This one is a classic. It’s the way my grandfather served me my very first taste of rockfish. The best part about this recipe is how easy it is, not to mention delicious. There is also lots of room for you to put your own creative spin on things and adjust ingredients and flavors as you please. One note, however—while the other two recipes you’ll read today can be applied to fileted or whole fish, this recipe calls for your fish to be kept whole. Not only does this make for a beautiful presentation, but also a more robust flavor. Seasoned to perfection and served over a bed of hearty vegetables, baked rockfish is sure to excite your taste buds.

baked rockfish for dinner
A classic, whole baked rockfish looks as beautiful as it does tasty.

Baked Rockfish Ingredients

  • 1 slot rockfish, whole (cleaned and scaled)
  • 3 TBSP olive oil
  • 1 large yellow onion, cut into 1/8ths
  • 2 russet potatoes, cut into cubes
  • 2 celery stalks, cut into inch-long pieces
  • 2 carrots, cut into inch-long pieces
  • ⅓ cup of white wine
  • ¼ cup of lemon juice
  • 2 garlic cloves, minced
  • 3 TBSP butter, cut into thin slices
  • 1 TBSP salt (or to taste)
  • 1 TSP pepper
  • 2 TBSP dried oregano
  • 1 TBSP dried basil
  • 2 TBSP paprika
  1. Preheat the oven to 350 degrees. Set the rack in the top third of the oven.
  2. Line a 9” by 13” baking pan with heavy duty aluminum foil. Coat the entire surface with 1½ TBSP of the olive oil.
  3. Place your fish in the pan. Rub some of the olive oil from the pan on the fish and coat evenly. Surround the fish with the vegetables.
  4. Pour the wine and lemon juice into the pan.
  5. Sprinkle garlic over the fish. Lay butter slices on top of the fish. Drizzle the remaining 1½ TBSP of olive oil over the fish and vegetables.
  6. Season the fish and vegetables with salt, pepper, dried oregano, dried basil, and paprika.
  7. Place the fish in the oven and bake for about 30 to 40 minutes. The fish should flake with a fork, and the potatoes should be tender.
  8. Plate the vegetables, put the fish on top, and pour the remaining juices over everything. Time to dig in!

 

Flame-Grilled Rockfish

There’s something special about that charred, smokey goodness a grill imparts on any meat, fish included. Despite using similar seasonings to the baked fish, this grilled rockfish takes on a whole new flavor profile. Try it for yourself!

grilled rockfish recipe
That fresh fish flavor combined with some char from the grill is hard to beat.

Grilled Rockfish Ingredients

  • 1 slot rockfish, whole (cleaned and scaled) or fileted with the skin still on
  • 2 TBSP olive oil
  • 1 TBSP salt (or to taste)
  • 2 TSP pepper
  • 2 TBSP dried oregano
  • 2 TBSP dried basil
  • 1 TSP garlic powder
  • 1 lemon, for serving

First, cover the grill grates with heavy duty aluminum foil. Coat the foil with 1 TBSP of olive oil. Punch some small holes in the foil by inserting the tip of a knife and twisting. Fire up the grill at medium-high heat, or 400 degrees. Prepare the fish for the grill by cutting a few shallow slits in the skin. This will prevent the skin from curling. Coat the fish in the remaining 1 TBSP of olive oil.

For a whole fish

  1. Season one side of the fish with ½ TBSP salt, 1 TSP pepper, 1 TBSP dried oregano, 1 TBSP dried basil, and ½ TSP garlic powder.
  2. Place the fish with the seasoning side down on the grill and cook for about 10 minutes.
  3. Sprinkle remaining ½ TBSP salt, 1 TSP pepper, 1 TBSP dried oregano, 1 TBSP dried basil, ½ TSP garlic powder on the side of the fish facing up, then flip it and cook for another seven minutes.

For filets

  1. Season both sides of the fish with salt, pepper, dried oregano, dried basil, and garlic powder.
  2. Place the fish skin side down on the grill and cook for seven to 10 minutes.
  3. Remove from the grill, squeeze some lemon on top, and enjoy!

Steamed Rockfish

This is my favorite way to eat rockfish. We use a classic French base called a court-bouillon for the cooking liquid, and the steam that it produces results in juicy white meat packed with flavor. Not only is this recipe delicious, but it’s pretty difficult to mess up. As long as there is liquid in the steaming pot or pan the fish won’t dry out as quickly if over-cooked. With room for error and potential for some of the best fish you’ve ever had, give steamed rockfish a try.

Steamed Rockfish Ingredients

  • 1 slot rockfish, whole (cleaned and scaled) or fileted
  • ¼ cup olive oil
  • ⅓ cup water
  • ⅓ cup white wine
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 2 TBSP dried oregano
  • 1 TBSP dried basil
  • 1 TBSP salt (or to taste)
  • 1 TSP pepper
  •  
  1. Choose a steaming pot, pan, or large pot that has a rack to keep the fish about an inch above the bottom of your cooking vessel, and a tight-fitting lid. If you’ve kept your fish whole and it’s on the higher end of the slot limit, you may need to cut it in half to fit it in the pot or pan.
  2. Prepare a court-bouillon before setting the rack in the pot or pan. This will be the liquid in which the fish is steamed. Pour olive oil, water, and white wine into the pot or pan and bring to a boil on the stove. Add the garlic, carrot, celery, onion, dried oregano, dried basil, salt, and pepper, and turn the heat to low. Cover and simmer until the carrots are soft.
  3. Place the rack in the pot or pan and ensure that it is not submerged in the court-bouillon. If the liquid does come over top of the rack, keep cooking the court-bouillon uncovered until enough liquid steams off. The liquid should be just under the rack, but not touching the fish.
  4. Bring the liquid back to a boil. Once boiling, place the fish on the rack, cover, and turn heat down to medium-low.
  5. Check the fish periodically to ensure that there is still enough liquid in the bottom and that steam is being produced. If needed, add more water.
  6. Filets should take about 10 minutes to steam, and a whole fish will take closer to 20 minutes. Check doneness with a fork; if it flakes, it’s ready.
  7. Plate the fish, and pour the remaining court-bouillon on top. Enjoy!

- By Adam Greenberg