Grilled Rockfish with Herbs

Rockfish is in the category of ‘firm white fish’ which includes snapper, tile fish, grouper, mahi mahi, and Chilean sea bass, and is best cooked grilled without having been marinade.  The delicate flavor will be overwhelmed by the usual marinades that are used for salmon, bluefish, and other more oily fish.  For rockfish and other fish of this categories, I make a rough paste of fresh basil, parsley, onion, garlic, olive oil, salt and pepper, and rub it over the fish for a few hours before grilling; then I leave it on while grilling.  The result is a crispy, high-flavor crust on the top of the fish, and a perfectly done meaty fish underneath. 

Grilled Rockfish with Herbs

* 1 1/2 lbs. rockfish (this is the right amount for two fish-lovers; but you can prepare with less fish)

* 1 medium bunch of fresh basil, coarsely chopped

* 1 medium bunch of fresh parsley, also coarsely chopped

* 1/2 medium onion, chopped (use regular onions, not the Vidalia or other sweet onions – you want the sharp onion taste for this dish)

* 2 Tbsp. olive oil

* 2-3 lg. cloves garlic, finely chopped

* salt, ground pepper

- Put the herbs, onion, garlic, salt, pepper, olive oil in a small mixing bowl, mix well

- Put the rockfish (or any other white firm fish) on a large plate and slather it with the mixture, making sure that all exposed surfaces on the top (non-skin side) are well-covered

- Let sit for at least two hours

- Take a small roasting pan and place a small wire grill over it. I cover the wire grill with tinfoil which has been perforated to let whatever oil in the fish drop to the pan

- Place the fish on the wire grill/roasting pan under the oven grill.  The ‘broil’ function will brown/blacken the herbs and the heat will cook the fish. 

- Broil for about ten minutes until the top mixture is browned well, and the fish is done.  The fish should be a bit rare, but should easily come apart when you put in a fork to test.  Do not overcook!

- Garnish with a drizzle of olive oil and serve.