Rockfish Burrito

Today, I made a delicious Rockfish Burrito and I thought I'd share it with the world! It began with a sale on these Rockfish Fillets at the local grocery store. They were absolutely stunning and I decided I had to try it. So, I bought two because I'm a gambling man. My wife doesn't eat fish, so if I didn't find anything to do with them, they'd just become a waste. The great thing about Rockfish is that they don't smell (or taste) really fishy. This makes it an excellent substitute for oilier fish, like Salmon, which can really smell up the whole house and make my wife really pissed off at me.

Anyway, to accompany a light fish, you need light ingredients. I decided on a simple combination of chili peppers, onion, garlic, guacamole and lime -- simple, fresh, and classic (not to mention cheap and healthy). The preparation of the fish itself was just a light pan fry with a super thin dredging in seasoned flour.

If you think this sounds interesting... continue to the recipe!

Ingredients	Cal	Carbs	Fat	Protein
Cabo Loco - Flour Tortilla - 10" Gordita, 1 tortilla	180	29	8	5
Northwest Seafood Wild Caught - Rockfish Fillet 0.5lb	220	0	4	42
Onions - Raw, 0.2 cup, chopped	13	3	0	0
Garlic - Raw, 2 clove	9	2	0	0
Generic - Poblano Pepper, 1 pepper	13	3	0	1
Oil - Olive, 2 tablespoon	239	0	27	0
Butter - Unsalted, 0.5 tbsp	51	0	6	0
Tomatoes - 1 medium whole	22	5	0	1
New Seasons Market - Guacamole, 0.0333333 rd container	25	2	2	0
Tillamook - Cheese, Pepper Jack, 0.3 oz	33	0	3	2
Total:	805	44	50	51

 Also: Black Pepper, Cayenne, Salt, juice of 1/2 a lime

Preheat the oven to 400 degrees F.

1.) Get out your fillet of Rockfish and clean it. Rinse it with some cold running water and pick out any bones left in it. Mine only had 3 small bones. You can find them by running your bare hand over both sides of the fish.

2.) Mix a dredge. I used some flour, a dash of cayenne, some black pepper, and salt. Mix it up and set it near your stove.

3.) Roughly chop up some onion and get out two cloves of garlic. If you're making one burrito, you probably don't need as much onion as I used, but ehh... I like onion and peppers. Pop off the top of your poblano and take out all the seeds. Shake it out to make sure there are none left at the bottom of the interior. You can leave this whole. Put them on a baking sheet on top of some aluminum foil, drizzle some olive oil and toss everything in the oil. (You'll reuse this foil for the tortilla, by the way).

 4.) Chop up one tomato. This is probably enough for 2 burritos. Toss this with the juice of 1/2 a lime.

 5.) Bake your onion, garlic and poblano pepper at 400 degrees.

6.) After about 10 minutes, they should be lightly brown and the skin of the pepper should be a little wrinkly. Remove them from the foil and put them on your cutting board to cool.

7.) Reduce the temperature of the oven to 215.

8.) Wrap your tortilla in the foil from the onions into a little sealed roll. Place it into the oven before you begin prepping the fish. Remove it from the oven just before you take the fish off the stove.

 

9.) Heat up some olive oil and 1/2 a Tbsp of butter in a non-stick saute pan, on medium heat.

 10.) Lightly dredge your clean, de-boned fillet of Rockfish in the seasoned flour.

11.) Gently place it into the pan and allow it to cook approximately 2-3 minutes on the first side and 1 minute on the other side. It should end up lightly golden brown and the meat should be flaky.

Like this...

 12.) Place your cooked fillet on the warmed tortilla on the plate. Dice your poblano, onion and garlic. Place this mixture on top of your fillet with some tomato and guacamole. I also added 1/2 an ounce of shredded Tillamook Pepper Jack Cheese. I'd definitely add more next time. The creamy, savory flavor was perfect with the other spicy, citrus-y, savory components.

13.) Wrap it up and go! I wouldn't suggest making it so pretty. It was a huge burrito, so
you want to get some fish, onion, pepper, cheese and guac in every bite. I just thought this looked nice for the photo. =P

Add caption

 It ended up being really great! The bites with the little pockets of cheese were spectacular, and I'd definitely add more cheese next time. The fish was flaky, light, and the dredge was savory, spicy and the perfect level of spice! I didn't measure the amounts, but you have a lot of lee-way because it's just a dredge. If you like your fish salty, add 2 dashes of salt instead of 1 -- for example, and if you like it spicy, add a lot of pepper and cayenne (like two dashes each)... maybe even some chipotle chili powder or Mexican chili powder to complicate things. This is where you can really get the fish tasting just how you like it. Just don't over do it -- it's a really light fish.

The calorie count ended up being pretty high because I used such a huge piece of fish, and I baked the veggies in olive oil. I'd probably knock off 100 cal for the leftover olive oil in the pan and tin foil... so, 700 calories is a perfect meal -- and it's pretty healthy for the most part! I'd suggest using less fish for most dinners, probably 0.25 - 0.4 pounds per serving. I was absolutely stuffed with my 1/2 lb fillet -- a case of my eyes being bigger than my stomach, I guess.