We enjoyed last night's salmon so much that we wanted seafood again for dinner tonight. So, for day 25, we had rockfish grilled in our Grapevine & Applewood blend.
Making this delicious fish couldn't be easier:
- We marinated the rockfish in salt, pepper, olive oil and garlic (our regular "spog" marinade). You can marinade it for just a few hours or overnight. We marinaded it overnight.
- We then grilled it in our Grapevine & Applewood blend for grills. (There is also a Grapevine & Applewood blend for smokers.)
And that's it. All that flavor without a lot of steps to follow or ingredients to add!
Here's the beautiful rockfish on the grill:
Chef's Tip: Make sure to oil your grill before cooking the rockfish on it. This prevents the delicate fish from sticking to the grill grates, helping to keep the fillets intact when flipping. Rockfish has a lean, flaky texture that tends to adhere to metal surfaces, so a light coating of oil creates a protective barrier and allows for easier release. Additionally, oiling the grill can help achieve even browning and a better flavor on the fish’s surface.
And here it is plated, served with rice and grilled vegetables. Delicious!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
