3 Tbsp extra virgin olive oil
four 5-6oz rockfish fillets with skin
kosher salt and pepper
1 medium shallot, minced
½ cup dry white wine
½ heavy cream
12 freshly shucked oysters with their liquid
1 tbsp snipped chives, plus more for garnish
1 tbsp chopped tarragon, plus more for garnish
In a large skillet, heat 2 tbsp of the olive oil until shimmering. Season the rockfish with salt and pepper and add to skillet, skin side down. Cook over moderate high heat, pressing gently with spatula, until the skin is crisp, about 3 minutes. Flip the filets and cook until flakey, 3-4 minutes longer; transfer to a plate and keep warm.
In a medium saucepan, heat the remaining 1 tbsp of olive oil. Add the shallot and cook over medium heat, stirring until softened, 1 minute. Add the wine and simmer until nearly evaporated, 3 minutes. Reduce heat to moderately low, add the cream and simmer until thickened, 3 minutes. Add the oysters along with their liquid and simmer over moderately low heat until the oysters are just cooked, 2 minutes. Stir in the 1 tbsp each of tarragon, chives, and season with salt and pepper.
Transfer the rockfish to shallow bowls and spoon the oyster sauce on top. Garnish with chives and tarragon and serve.
© 2023 - 910 Media Group