Oregon Rock Fish Fillets - Skin-Off - Limited
Wild Oregon Rock Fish Fillets - skin off - Flown in weekly - Limited
Pacific varieties of Rock Fish are recognized by Monterey Bay Aquarium Seafood Watch as a Green Best Choice for sustainability; and many Pacific varieties are also Marine Stewardship Council certified.
Oregon Rock Fish is similar in taste to Cod, with slightly more nuttiness. The texture is meaty and firm. Rock Fish is versatile and may be grilled, seared, or added to stews. We especially love it in the traditional Greek dish – Psari Plaki! Perfect for Lent!
The Oregon Rock Fish fillets are sold by the pound. Select however many pounds you would like from the Quantity box in check-out.
Pick-up at the Douglass Loop Farmer's Market on Saturday from 10 - 2.
Our Suggested Recipe:
1.5 – 2 lbs. Rock Fish cut into thick fillets
5 tomatoes peeled and chopped or 2 14 oz cans. Organic chopped tomatoes with juice
3 onions sliced thin
2 leeks white part and tender greens only
3 gloves garlic crushed
¼ cup chopped parsley
¼ cup olive oil
1.5 teaspoon Greek oregano
½ cup red wine
Saute onion, leeks, and garlic in a dutch oven until lightly caramelized. Add tomatoes, red wine, spices and parsley. Simmer for 10 minutes. Gently place Rock Fish into the sauce and cover with the sauce. Bake for 30 minutes at 375 degrees. Sprinkle feta over top if so desired. Opa!