(The rockfish for this recipe was provided by Whole Foods Market. This recipe was featured in the promotional post, 4 Sustainable Seafood Recipes and Whole Foods Gift Card Giveaway.)

When you want a moist, flakey, quick seafood dinner with a kick, and are short on time, Steam-Braised Rockfish with Coriander and Honey-Chile-Ponzu Sauce is your go-to recipe.

Steam-Braised Rockfish w Honey-Chile-Ponzu Sauce Maureen C. Berry

The steam-braised technique is a brilliant idea. Not mine, but rather an idea I got from The River Cottage Fish Book by Hugh Fearnley-Whittingstall.

The technique gives the fish a crisp, seared-like texture (think caramel-like flavor) on the outside, leaving the center flakey and moist, all within a few minutes.

For this cooking technique, you need a large skillet with a fitted lid, a long spatula and a little dexterity to flip the fish without breaking the delicate filet apart.

Serving suggestions: To round out this fish dish, serve a green vegetable liked steamed edamame or broccoli, or a simple mixed greens salad to create a refreshing light and easy meal.

As with all seafood recipes, prepare your sauce, salads, and vegetables ahead. This technique takes less than ten minutes (depending on the thickness of your filet, per the 10-minute per-inch fish-cooking rule).

And don’t forget to light the candles and open the wine beforehand too.

Note about Sriracha Sauce: if you can’t find it at the grocery, several DIY recipes are popping up online. Here is one DIY Sriracha recipe from the Los Angeles Times.

Steam-Braised Rockfish with Coriander and Honey-Chile-Ponzu Sauce

Serves 2

Honey-Chile-Ponzu Sauce

A little of this sweet and spicy sauce goes a long way. Make sauce ahead up to two days, cover and store in refrigerator. Remove from refrigerator and up to an hour before serving. Stir before spooning over fish.

  • 2 teaspoons honey
  • 1 teaspoon chile-garlic sauce (I use Sriracha)
  • 1 teaspoon of Ponzu sauce
  • Splash of fish oil

In a small bowl, whisk all ingredients together until smooth about one minute. If making ahead, transfer to a covered container and refrigerate until one hour ahead of cook time.

Rockfish

Work in batches if you don’t have a large skillet. When you crowd the fish in the skillet, the fish will steam, and you won’t get the nice sear that makes this cooking technique so appetizing. If you prefer steamed fish, use a steaming basket instead.

  • 4 to 5 ounces per person, boneless skinless rockfish, (good subs are cod, halibut or grouper)
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 1 tablespoon water
  • 1 tablespoon of white wine, I used chardonnay. (Note: If you won’t drink it, don’t cook with it.)
  • Lemon juice and zest from a quarter lemon
  • ½ teaspoon coriander seeds, crushed
  • ½ bay leaf or one small whole leaf

Rinse and pat dry the fish. Sprinkle sea salt and fresh ground pepper on the fillets.

Heat skillet on medium-high heat for several minutes.

Add the butter, oil, water, wine, lemon juice and zest, coriander seeds and the bay leaf. Cover and simmer.

Reduce heat to medium. Add fish, cover, and sear about three minutes.

Use a long spatula and your fingers to turn the fish in the skillet, careful not to break apart the fish. Spoon the cooking juices over the fish and sear three to four minutes, or more depending on the thickness of the filet.

Remove from heat. Plate and spoon the Honey-Chile-Ponzu Sauce over the fish or serve on the side.

Serve immediately.

Appetite required.