Chef Tee’s Rockfish with Asparagus & Onions
Serves 4 to 6
Prep time: 5 minutes; cooking time: 10 minutes
Ingredients

  • 4 (4 oz.) Rockfish fillets w/skin
  • Salt & Pepper to taste
  • ¼ cup canola oil
  • ½ cup onions, sliced
  • ½ cup asparagus, cut into 1-inch pieces
  • Garnishes — juice, zest from ½ lemon, chopped basil

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Score fish skin; season skin w/Salt & Pepper; add to heated pan skin-side down; cook until skin is golden brown (about 2 minutes).
  3. Flip over fish; add onions, asparagus; cook until fish is done (about 2-to-3 minutes).
  4. Garnish w/lemon juice, zest, basil.
  5. Serve.