Pan-Seared Rockfish with Oyster Sauce Recipe

Name: Pan-Seared Rockfish with Oyster Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; Four 5- to 6-ounce rockfish or red snapper fillets with skin; Kosher salt; Pepper; 1 medium shallot, minced; 1/2 cup dry white wine; 1/2 cup heavy cream; 12 freshly shucked oysters with their liquor; 1 tablespoon snipped chives, plus more for garnish; 1 tablespoon chopped tarragon, plus more for garnish; Braised Tuscan Kale, for serving

Servings: persons

3 tablespoons extra-virgin olive oil
Four 5- to 6-ounce rockfish or red snapper fillets with skin
Kosher salt
Pepper
1 medium shallot, minced
1/2 cup dry white wine
1/2 cup heavy cream
12 freshly shucked oysters with their liquor
1 tablespoon snipped chives, plus more for garnish
1 tablespoon chopped tarragon, plus more for garnish
Braised Tuscan Kale, for serving

1
In a large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering.
2
Season the rockfish with salt and pepper and add it to the skillet skin side down.
3
Cook over moderately high heat, pressing gently with a spatula, until the skin is browned and crisp, about 3 minutes.
4
Flip the fillets and cook until flaky and white throughout, 3 to 4 minutes longer; transfer to a plate and keep warm.
5
Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon of olive oil until shimmering.
6
Add the shallot and cook over moderate heat, stirring, until just softened, about 1 minute.
7
Add the wine and simmer until nearly evaporated, about 3 minutes.
8
Reduce the heat to moderately low, add the heavy cream and simmer until thickened, about 3 minutes.
9
Add the oysters with their liquor and bring just to a boil.
10
Simmer over moderately low heat until the oysters are just cooked, about 2 minutes.
11
Stir in the 1 tablespoon each of chives and tarragon and season the sauce with salt and pepper.
12
Transfer the rockfish to shallow bowls and spoon the oyster sauce on top.
13
Garnish with chives and tarragon and serve right away with braised kale.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, Four 5- to 6-ounce rockfish or red snapper fillets with skin, Kosher salt, Pepper, and more.

Yes, Pan-Seared Rockfish with Oyster Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Rockfish with Oyster Sauce

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