Easy Grilled Rockfish Recipe with Brown Butter Wilted Spinach

Nutrition: 306 Calories | 2.2g Net Carbs | 44.7g Protein | 14.2g Total Fat

An effortless grilled rockfish recipe with a savory herb crust and lemony wilted spinach on the side. A quick and easy meal any day of the week.

This summer, while on vacation, my family went deep sea fishing on a chartered boat off the coast of Washington. The captain and first mate were great, and they made sure everyone caught their limit. We caught mostly rockfish and some ling cod too. It was so much fun. On the ride back, the first mate filleted all the fish for us too. So, we came home with about 45 pounds of fish fillets. That evening we had fresh fish and chips. It was incredible. There really is nothing better than fresh fish, right off the boat. We portioned out and froze the rest of the fish to enjoy later.

Make the Herb Crust Seasoning

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This grilled rockfish recipe is one of our favorites. Of course, if you’re not going fishing soon, you can pick up rockfish at the grocery store (also called sea bass). Preparing the rockfish takes no time at all. First, make the herb crust seasoning. In a bowl combine salt, lemon pepper, paprika, granulated garlic, dried basil, dried tarragon, dried parsley and crushed rosemary. Depending on how much fish you’re making, you’ll probably have enough seasoning for two meals. So, save the extra fish seasoning for another time.

Season and Grill the Rockfish

Brush the thawed fish fillets with olive oil, and sprinkle with the herb mixture. Flip the fish over, and repeat so they are coated on both sides. Heat up your grill to medium-high heat. You can use a grill pan too. Grill the rockfish 4-5 minutes depending on the thickness of the fillets. When the fish has a nice crust, flip the filets over and repeat on the other side. The fish is ready when it flakes easily with a fork.

Wilt the Spinach on the Stove

Wilting spinach is really easy and makes a delicious side too. All you do is heat the spinach on the stove with some butter or oil, until the leaves wilt. This time I used lemon brown butter I had saved from another meal. To make lemon brown butter, melt 8 tablespoons of butter in a small sauce pan. Simmer the butter until it foams and turns brown, about 5 minutes. Stir the butter and watch it so it doesn’t burn. Then, add the brown butter to a bowl with the juice of half a lemon and let cool. Keep the extra in the refrigerator to add extra nutty flavor to other meals.

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I love this white non stick pan. It is ceramic and metal with a metal handle so it is oven save up to 600F. For me the white is great for pictures, and the non-stick makes it easy to clean for both frying and backing.

If you don’t want to make brown butter, simply melt butter in a pan over medium heat. Add baby spinach leaves and stir until the leaves wilt. Continue adding leaves and stirring until they are all wilted. Finish with salt and pepper and a squeeze of fresh lemon. Enjoy your grilled rockfish with wilted spinach on the side. Yum.

Looking for more fish recipes? You’ll enjoy these too: Grilled Mahi Fish Tacos, Salmon Meunière, and Baked Tilapia in Foil.

Easy Grilled Rockfish Recipe with Brown Butter Wilted Spinach

An effortless grilled rockfish recipe with a savory herb crust and lemony wilted spinach on the side. A quick and easy meal any day of the week.

Total Time: 20 min
Prep Time: 5 min
Cook Time: 15 min

Ingredients

• 1 1/2 lbs Rockfish Fillets
• 2 Tbsp Olive Oil
• 1 tsp each: Kosher Salt & Lemon Pepper
• 3/4 tsp each: Paprika & Granulated Garlic
• 1/2 tsp Each: Dried Basil, Dried Tarragon, Dried Parsley, and Crushed Rosemary
• 10 oz Baby Spinach
• 1 Tbsp Lemon Brown Butter
  • To make lemon brown butter melt 8 tablespoons of butter in a small sauce pan. Simmer the butter until it foams and turns brown. Stir the brown butter watching closely so it doesn’t burn. Add the brown butter to a bowl with the juice of half a lemon and let cool. Refrigerate.

Directions

1. In a bowl, combine the salt, lemon pepper, paprika, granulated garlic, basil, tarragon, parsley and rosemary. Brush the rockfish fillets with olive oil and sprinkle with the herb seasoning mixture. Flip the fish over and repeat on the other side.
2. Grill the fish over medium-high heat for 4-5 minutes. Flip the fish over and grill for another 4-5 minutes until the fish is cooked through. 
3. While the fish is grilling, melt the lemon brown butter over medium-low heat in a sauté pan. Once melted, add the spinach to the pan. Toss in the butter and continue tossing until all the spinach is wilted. Season with salt and pepper. Serve the grilled rockfish with the wilted spinach.  Enjoy.

Nutrition: 

Yield: 4 servings, Serving Size: 6 oz Fish with 1/4 cup Spinach

Amount Per Serving:  Calories: 306,  Total Fat: 14.2g, Saturated Fat: 2.8g,  Cholesterol: 88.8mg, Sodium: 758.7mg, Carbohydrates: 3.9g, Fiber 1.7g, Sugars: 0.4g, Protein 44.7g

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