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

Prep Time10 minutes
Cook Time10 minutes
Servings: 4 to 6 servings


  • 1 1/2 pounds rockfish fillets
  • fresh lime wedges
  • Italian parsley sprigs


  • 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


  • 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.

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