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Featured Recipes

Rockfish with Date Vinaigrette

From Chef Trevor Knotts

Richmond Restaurant Group, Richmond, VA

rockfish recipe

Ingredients

Date Vinaigrette

  • Yield – about 40 fl. oz
  • 1 cup lemon juice
  • 1 cup white vinegar
  • 1 cup sugar
  • 1 cup pitted dates
  • 1 tsp salt
  • 1 Tbsp Dijon mustard
  • 3 cup 51-49® Extra Virgin Olive Oil & Canola Oil Blend

Fish

  • rockfish (can substitute with snapper, bass, etc...)
  • La Padella® Saute Oil
  • salt and pepper

Salad

  • Yield – 1 order
  • 2 oz arugula
  • 2 oz radicchio, shaved thin
  • 1 oz asparagus, blanched and cut thin on a bias
  • 1 oz prosciutto, shaved thin
  • 1 oz Parmigiano Reggiano, shaved
  • 2 Tbsp dates, pitted and sliced
  • 1 Tbsp lemon juice
  • 2 Tbsp TRULY® 100% Extra Virgin Olive Oil
  • pinch Maldon salt

Plate

  • Yield – 1 order
  • 1 portion fish
  • arugula, radicchio and asparagus salad
  • 3 Tbsp date vinaigrette
  • Maldon or Gray salt
  • pink peppercorns
  • TRULY® 100% Extra Virgin Olive Oil

Directions

Date Vinaigrette

Add all ingredients except oil to a blender and blend until smooth. Slowly add oil to emulsify. Transfer to storage container and set aside.

Fish

Scale, filet, trim, and portion fish to 6 oz pieces, retaining the skin. Coat the bottom of a pan with La Padella® and heat. Season the fish well with salt and pepper on both sides. Once the oil is shimmering gently place fish in flesh side down. Allow to cook without touching for 3 minutes or so to get a nice sear on the flesh. Flip the fish and gently press to get the skin to make full contact with the pan. Put in a convection oven preheated to 450 degrees to finish cooking. Should take about 4-5 more minutes depending on the size and shape of your fish. Remove from oven when done and immediately flip; the skin should be golden and very crispy. Prepare to plate.

Arugula, Radicchio and Asparagus Salad 

Toss all ingredients together in a small mixing bowl. Set aside to plate.

Plate Up

Dress the plate with a couple tablespoons of the vinaigrette. Nest the salad off center on the plate. Lean the fish partially on the salad skin up. Dress the fish with another tablespoon of vinaigrette. To finish, sprinkle a pinch of the finishing salt and pink peppercorns on the fish and plate, then drizzle with TRULY® 100% Extra Virgin Olive Oil.

Ingredients matter. You can’t hide what you put on a plate.

- Chef Trevor Knotts