Bloody Mary Rockfish
It’s just spicy enough and a little tomatoey. Serve on a bed of rice, wrapped up in a warm flour tortilla or crispy corn tortilla for fish tacos. In a pinch, you can use prepared bloody Mary mix and olive oil.
Bloody Mary Rockfish
Servings: 4 to 6 servings
Ingredients
- 1 1/2 pounds rockfish fillets
- fresh lime wedges
- Italian parsley sprigs
Marinade
- 1 cup tomato juice
- 1/4 cup vodka the cheaper, the better
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 tablespoon lime juice
- 2 teaspoons Worcestershire sauce
- dash or two hot sauce
- 1/4 cup olive oil
Instructions
- Whisk together marinade ingredients except olive oil. While continuing to whisk, drizzle in olive oil in a thin stream until emulsified.
- Reserve 1/4 cup of the marinade for basting fish while cooking. Place fish in a zipper lock bag and pour marinade over. Refrigerate for 1 to 2 hours. Place on a well-lubricated, hot grill or skillet and cook until lightly browned. Just before removing from the pan, baste with reserved marinade. Garnish with lime and parsley.