Sautéed Rockfish with Shrimp and Tomato-Saffron Sauce

by Chef Paul Wernsdorfer

(Serves 4)

• 4 fillets 6 to 8 oz.skinned rockfish 

• 8 oz. rock shrimp

• 1/2 cup white wheat flour 

• 1/4 cup olive oil

• 1 tsp chopped fresh garlic

• 1 bunch scallions

Steep Together

• 1/4 cup white wine

• 1/4 cup clam juice

• 1/2 tsp. saffron threads

Add Last

• 1 cup diced, seeded tomatoes

• 1 bunch chopped fresh parsley

• 2 tbl. softened butter

•  

Heat white wine, clam juice and saffron in sauce pan and let steep for at least 1/2 hour before preparing remainder of dish.
In skillet heat olive oil, place floured fillets skin side up in pan and sauté until sides of fish turn opaque.  Turn over fish and continue to sauté until fish is cooked all the way through.
Remove fish to platter and hold warm.  In same skillet sauté garlic, scallions and rock shrimp, when garlic starts to brown immediately pour saffron - white wine mixture into pan.  Let reduce by half then add tomatoes, parsley and butter.
Note: Sauce should become visibly thicker when butter is added
Immediately pour finished sauce over rockfish and serve.

Fisherman's Village

Fisherman's Inn - (410)827-8807
Fisherman's Crab Deck - (410)827-6666
Fisherman's Seafood Market - (410)827-7323
3116 Main Street
Grasonville, MD 21638 
Kent Narrows
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