ROCKFISH, pan roasted sesame ginger


This is really a recipe for a versatile marinade. Here used with a rock fish, it is also good with chicken, lamb, and vegetables like mushrooms.


  • 2/3 cup soy sauce or tamari (a gluten free soy sauce; check the label for any wheat product in tamari as there are brands that do use small amounts)

  • 4 tablespoons fresh lime juice
  • 10 garlic cloves, sprout removed
  • 2 teaspoons ginger, fresh, minced
  • 2 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon oregano
  • 4 tablespoons expeller cold presses, organic, neutral vegetable oil, such as grape seed oil
  • 2 teaspoons sesame oil
  • 4 tablespoons cilantro leaves

    1 pound rock fish fillets, deboned, rinsed, patted dry

  • 3-4 tablespoons expeller cold pressed grape seed oil for cooking


To make marinade: combine the first 11 ingredients in a blender. Place rock fish flat onto platter or sheet pan lined with parchment. Brush the marinade over each piece, meat side, not skin side up. Refrigerate for 15 minutes to 4 hours before cooking.

At service, place a medium saute pan over medium high heat. Add grape seed oil and bring up to temperature (oil gets a bit hazy). Add the rock fish fillets, seasoned side down and sear about 1 minute, just long enough to create a crust and release from sticking to the bottom of the pan. Remove to parchment lined sheet pan seared side up and place pan into a 400°F oven to finish cooking, 3-5 minutes. Flesh should be firm and read 138°F, which will allow for carry over cooking. Serve immediately.

Chef’s Note: This marinade recipe is most likely more than you will need but it will keep well and may be also used for chicken, meats and vegetables. So carefully remove a small amount when brushing the raw fish, so you don’t contaminate the entire batch. Keep reserved marinade in the refrigerator or freezer.


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