Virginia Grilled Rockfish Fillet Plate
Chesapeake Bay tradition reading a rockfish (striped bass) fillet grilled hard with Old Bay and a paprika-butter baste, plated with grilled asparagus and a quick lemon parsley couscous for the Tidewater Virginia weeknight grill plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat rockfish dry. Trim woody ends from asparagus. Mince garlic and shallot. Finely chop parsley. Zest lemons then halve. Measure couscous, stock, butter, oils, and all seasonings.
Simmer
Bring vegetable stock to boil in medium saucepan over high heat 2 minutes. Stir in couscous, shallot, and 0.5 tsp salt. Cover, remove from heat, rest 8 minutes undisturbed.
Build
Melt butter with garlic, Old Bay, paprika, cayenne, and lemon zest in small pan over low heat 2 minutes until fragrant and emulsified.
Char
Heat large grill pan over medium-high 4 minutes until smoking. Toss asparagus with 2 tbsp oil and 0.5 tsp salt. Grill 4–5 minutes turning once until charred and crisp-tender.
Sear
Brush rockfish flesh-side with half paprika butter, season with 0.5 tsp salt and black pepper. Lay skin-side down on grill pan 4 minutes undisturbed until skin crisps. Flip, grill 90 seconds until flesh flakes easily.
Finish and plate
Fluff couscous with fork, stir in remaining 2 tbsp oil, half parsley, and juice from 1 lemon. Divide couscous between two plates, lay rockfish over, drape asparagus alongside, drizzle remaining paprika butter, scatter remaining parsley, rest lemon half on each plate rim.
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