YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Rockfish with Fresh Mizuna Salad
Savor the delicate flavor of perfectly pan-seared rockfish paired with a vibrant fresh mizuna salad. The light yet crispy fish, kissed with a hint of golden olive oil and citrus, contrasts beautifully with the peppery greens, juicy cherry tomatoes, and crunchy cucumber. Each bite is a balance of textures and flavors that’s both refreshing and satisfying.
INGREDIENTS
6 ounces Rockfish Fillet
2 cups Mizuna Greens
1/2 cup Cherry Tomatoes
1/2 cup Cucumber
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Salt & Pepper to taste
PREPARATION
Pat the rockfish fillet dry with paper towels and season both sides with salt and pepper.
Heat a non-stick skillet over medium-high heat and add half the olive oil.
Place the rockfish in the skillet skin-side down (if applicable) and sear for about 3-4 minutes until the edges become crispy.
Flip the fillet and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove the fish from the pan and set aside.
In a bowl, combine the mizuna greens, cherry tomatoes, and cucumber slices.
Drizzle the remaining olive oil and lemon juice over the salad. Toss gently to coat the ingredients evenly and season with a pinch of salt and pepper.
Plate the crispy rockfish alongside the fresh salad. Serve immediately, enjoying the balance of crispy texture and bright, refreshing flavors.