Lemon Pepper Rockfish with Spicy Corn

IMG_5155 I always buy fish when it’s on sale then I decide what the heck to do with it once I get it home.  And while lemons seem to be suffering this year, I managed to get enough juice out of one to make a lovely dish! Paired with spicy corn, this made a delicious dinner.


rockfish filets – this made enough for two

2 tbs butter

juice of 1 lemon

pepper – to taste

For corn:

1/2 12 oz can kernel corn – or more if you want

1 jalapeno – seeded and chopped

cherry tomatoes – cut in half

olive oil

2 garlic cloves – chopped


In a small skillet, heat a little drizzle of olive oil.  Add the garlic and saute for 1 minute, or until fragrant.  Add the corn, jalapeno, and tomatoes.  Toss in a little pepper, if you like.  Allow to saute on low to medium heat while you cook the fish.

Coat the fish with pepper, as much as you prefer, but it’s not lemon pepper rockfish without the pepper!  In a separate skillet, melt 1 tbs of butter. Add the juice of half the lemon and then the fish.  Cook for 3 to 4 minutes on each side, adding the other tbs of butter and the juice of the other lemon half when you flip the fish.  If you want to retain a little lemon juice to garnish with, go for it!

Serve the fish alongside the corn and enjoy!

I randomly had a bottle of Tawney port open when I ate this and while port generally isn’t a wine for fish, it went pretty good!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s