Grilled Black Rockfish with Tarragon


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.

Grilled Black Rockfish with Tarragon
Grilled Black Rockfish with Tarragon

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.

Tarragon-ing the Rockfish
Tarragon-ing the Rockfish

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.

Grilled Black Rockfish with Tarragon
Grilled Black Rockfish with Tarragon

Ingredients

  • fillet of firm white fish (we used blackfish – cod or red snapper would also work)
  • olive oil
  • sprigs of tarragon
  • salt and pepper

Published by

Seattle Foodshed

Gardening, foraging, exploring and cooking. Time for a delicious adventure.

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