Cut fillets into 8-oz. portions and trim off the dark meat. If the fillets are exceptionally thick, you might consider cutting it width wise as the thinner pieces cook more evenly. Place pieces of fish in an ample-sized mixing bowl. Douse with olive oil and a desired amount of Old Bay and ground black pepper. Rub meat until spices and oil are evenly distributed.

*FOR GRILLING* Place portions on individual pieces of aluminum foil, large enough to cover portion after adding diced celery, chopped purple onions and a little more olive oil so the fish doesn’t stick to the foil. You may wish to add a squeeze from a lemon wedge, but don’t put the wedge in the packet. Close it up and place on a hot grill. Because heat on a grill varies, as well as the thickness of the fillets, you’ll need to check up on them. It should take something on the order of 8-12 minutes. When the meat is white and flaky all the way through, get ready for an incredibly delicious treat.

*FOR THE OVEN* Preheat to 425. Cover a cookie sheet with foil and place portions evenly spaced on the sheet. Put it in the oven and the tasty main course should be ready in 10-12 minutes. Once again, check and make sure the meat is white and flaky all the way through before serving.

If serving fresh rockfish to guests, be prepared to serve seconds, because everyone will love it. This might mean you need to book two trips to ensure plenty of fish for everyone!

My favorite sides to have with rockfish are whole grain pasta with olive oil, ground pepper and Parmesan cheese, along with a baby spinach salad with cucumber, tomato, apple and avocado.

Ms. Britta’s Rockfish

1 filet

1/4 cup mayo
1 teaspoon lemon juice
1/2 teaspoon of dried dill
cracked pepper to taste
1/4 cup of small crumbled feta cheese

Mix all together except the feta, add feta at the end.
Pat filet dry
Put fish on non-stick pan or foil
Pour sauce on top and fully coat
Bake at 350 at 10-15 minutes
Check after 10 minutes

Bon Apetit!