Maryland Rockfish with Sautéed Brussels Sprout Leaves

11:41 AM, May 30, 2012   |    comments
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Before you begin: Wash your hands, properly sanitize your cutting board, your work station, and sanitize your knife and equipment. Have your ingredients measured and ready to use.


Rockfish Fillet --   8 oz
Brussels Sprouts -- 4-6 depending on size
Bacon (sliced) -- 3-4 strips
Yellow Onion (diced) -- 1/4 cup
Parmesan (shredded) -- 1/4 cup
Olive Oil -- 3 oz
Parsley (chopped) -- 1 oz
Salt & Pepper -- To Taste


  1. Remove the cores of the Brussels sprouts using a melon baller or pairing knife. 
  2. Separate the leaves and reserve for later. 
  3. Cook the bacon in a 400 degree oven for 10-15 minutes (depending on thickness) 
  4. Allow the bacon to cool on paper towels to remove excess fat. 
  5. Once cooled, cut bacon into 1/2 inch pieces and set aside.
  6. Liberally season the rockfish on both sides with salt and pepper
  7. In a hot pan, add just enough olive oil to coat the bottom making sure the pan does not get overly hot 
  8. (if the oil starts to smoke, it will give the fish an astringent flavor) 
  9. Sear the fish on both sides until nicely caramelized and cooked throughout 
  10. (5-7 minutes a side depending on thickness) 
  11. In a separate pan sweat the onions in olive oil until translucent 
  12. Add the bacon and Brussels sprouts. 
  13. Sautee for about one minute making sure the bacon and onions do not 
  14. burn 
  15. Remove from heat and add the parsley, parmesan and salt and pepper. 
  16. The heat from the sprouts will slightly melt the parmesan 
  17. Place the fish on top of the sprout mixture, finish with a bit of olive oil and enjoy! 

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