Every spring Chesapeake Bay anglers look forward to trophy rockfish season, allowing them to land rockfish (striped bass) over 28 inches. Why? Not only do rockfish make great sport, they are also great for dinner. We were gifted two beautiful skinless fillets by one such fisherman ( Thank you Randy). The fillets are more delicate without skin so instead of grilling the fish we opted to poach them in lemon butter with shallots and chives. This method will work with most any white fish.
Butter Poaching Liquid (depending on size- enough for 1 large fillet)
- Stick of salted butter
- Juice of 1 lemon
- 1 shallot, chopped
- bunch of chives, chopped
Saute the shallot in a bit of the butter over medium heat. Once translucent add 1/2 of the lemon juice to the pan. Once it boils cut the heat and whisk in the remaining butter one tablespoon at a time. Once incorporated add the remaining lemon juice and the chives.