Monterey Rockfish Crudo

Recipe Courtesy of Klaus Georis of Maligne

Following an incredible Get Hooked Dinner event at Maligne on May 5th, we’re still raving and not ready to let the flavors leave our palate! So we asked chef and owner, Klaus Georis, to share his favorite way to prepare Monterey’s seafood staple: Rockfish. Here is Klaus’s recipe for Monterey Rockfish Crudo (to serve two people). Check our Local Catch Guide to find the best local fish markets to purchase fresh Monterey Bay rockfish.

INGREDIENTS

2 6oz filet of skin off rock fish (any flakey white fish, you could also use Monterey ling cod or black cod)

8 spears asparagus

1 Meyer lemon- cut the lemon in thin slices, you’ll want 16 slices

12 halved cherry tomatos

4 fingerlin potatoes- thinly sliced

1/2 stick of butter room temperature 

4 tablespoons chopped parsley

2 minced garlic cloves

PREPARATION

1. Mix 2 tablespoons of chopped parsley and your minced garlic with your room temperature butter

2. Tear off 2 squares of parchment paper at least 12 inches on each side. Lay the sheet flat on your work surface.

3. Place 4 slices of lemon down the same size as the filet of fish, place your thinly sliced potato down, followed by 4 asparagus spears. Put a small spoon full of butter onto of the asparagus.

4. Place your filet of rock fish on top of the asparagus followed by another generous spoon full of your butter. Top the butter with the remaining 4 slices of Meyer lemon. Scatter 12 halved tomatoes around the fish filet.

5. Fold the parchment paper- lift the right and left side of the parchment paper up towards the center, directly above the fish. Touch the two sides together and roll them tightly down towards the fish until it touches the filet. Crimp the parchment. Now roll and crimp the other sides of the parchment to create a sealed packet and tuck the ends underneath.  ( you don’t want the package to open while it bakes) Place the packets on a tray and place into an oven at 415 degrees and bake for 12-15 minutes until the fish is cooked through and flakey.

6. Pull the fish out and let it rest for a couple minutes before opening so you don’t burn yourself with the steam. Open up and serve with a slice of lemon and parsley if desired!

7. Open a bottle of your favorite white wine and enjoy! A nice Sancerre or chablis would work well for this.