Our friend Angie went for a fishing trip and caught us some black rockfish out of Neah Bay. We’d never had this firm-fleshed white fish before. It’s reminiscent of red snapper in flavor and texture – which means it’s delicious. Thank you, Angie. We hope you have another successful fishing trip soon.
Take tarragon stems, cut them to 2″ spears and stab them into a white fish of your choice – we used black rockfish. Drizzle the fish with olive oil and sprinkle with salt and pepper.
Grill on the bbq over medium heat for 5 minutes. Then flip it and look for the fish to start flaking as your cue that it’s done – probably another 5-ish minutes depending on the thickness of your fillet.
Put the fish on a dish under a little tent of foil and let it sit and rest for 5 minutes. Then serve. We enjoyed ours with some grilled carrots fresh from the garden.
- fillet of firm white fish (we used blackfish – cod or red snapper would also work)
- olive oil
- sprigs of tarragon
- salt and pepper