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
1/2 12 oz can kernel corn – or more if you want
1 jalapeno – seeded and chopped
cherry tomatoes – cut in half
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!