Recipe of the week: Greek Salmon Phyllo Wrap
Let’s begin by gathering our ingredients for Rockfish Sticks:
Ingredients:
Vegetable oil cooking spray
2 cups buttermilk
1 pound rockfish, cut into 3-inch strips
1 1/4 cups finely grated Parmesan
3/4 cup Italian-style seasoned bread crumbs
1 teaspoon salt
Olive oil, for drizzling
2 cups marinara sauce
Preheat the oven to 500º F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside.
Cut rockfish into small, 3-inch strips. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes.
In a medium bowl, stir together 1 1/4 cup Parmesan, 3/4 cups bread crumbs and 1 teaspoon salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere.
Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14-16 minutes. Cool slightly and arrange on a serving platter. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce.
Plate to serve, enjoy!
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Rockfish Sticks
Recipe of the week: Rockfish Sticks - Better than your average fish sticks, these finger snacks dipped in marinara will have you falling in love with this versatile fish.
Ingredients:
- Vegetable oil cooking spray
- 2 cups buttermilk
- 1 pound rockfish, cut into 3-inch strips
- 1 1/4 cups finely grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
- 1 teaspoon kosher salt
- Olive oil, for drizzling
- 2 cups marinara sauce
Instructions:
Preheat the oven to 500º F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside. Cut rockfish into small, 3-inch strips. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes. In a medium bowl, stir together 1 1/4 cup Parmesan, 3/4 cups bread crumbs and 1 teaspoon salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce. Plate to serve, enjoy!
Preheat the oven to 500º F. Spray a heavy baking sheet liberally with vegetable oil cooking spray. Set aside. Cut rockfish into small, 3-inch strips. Put the buttermilk into a large bowl. Add the fish strips, stir to coat, and let stand for 15 minutes. In a medium bowl, stir together 1 1/4 cup Parmesan, 3/4 cups bread crumbs and 1 teaspoon salt. Remove the fish from the buttermilk, allowing the excess to drip back into the bowl, and dredge in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated fish in a single layer on the prepared baking sheet. Lightly drizzle with olive oil and bake until golden and crispy, about 14 minutes. Cool slightly and arrange on a serving platter. In a small saucepan, heat the marinara sauce over medium-heat until warm. Transfer to a small serving bowl. Serve the marinara alongside the fish sticks as a dipping sauce. Plate to serve, enjoy!
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