Type what you have

Ingredients

• ✓ rockfish
• cooking spray
• butter
• pecan
• panko bread crumb
• seafood seasoning

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil or parchment paper, then grease with cooking spray.
2. 2 Place frozen rockfish on the prepared baking sheet and pour melted butter over fish.
3. 3 Mix together pecans, bread crumbs, and seafood seasoning in a medium bowl until well combined. Sprinkle evenly over fish, pressing gently into the top.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Turn on the oven's broiler. Broil for 1 to 2 minutes, making sure not to burn crust. Serve hot.

By thedailygourmet

Ingredients

• ✓ rockfish
• ranch dressing
• seafood seasoning
• hard taco shell
• coleslaw mix
• sour cream
• cilantro
• lime juice
• cumin
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix ranch dressing and seafood seasoning together. Place rockfish on a rimmed baking sheet and brush fish with ranch mixture.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, about 25 minutes.
4. 4 Meanwhile, mix coleslaw mix, sour cream, cilantro, lime juice, cumin, salt, and pepper together in a bowl. Refrigerate until ready to serve.
5. 5 Reduce oven temperature to 325 degrees F (165 degrees C). Arrange taco shells on a baking sheet and bake until crisp, 6 to 7 minutes.
6. 6 Separate cooked rockfish into 1- to 2-inch pieces. Place slaw inside taco shells and top with rockfish pieces. Serve immediately.

By thedailygourmet

Ingredients

• ✓ rockfish
• lime
• cilantro
• jalapeno pepper
• radish
• olive oil
• flour tortilla
• oregano
• lime juice
• salt
• green cabbage
• chili powder
• chipotle pepper
• cumin
• kosher salt
• olive oil
• lime juice
• hot sauce
• salt
• chipotle pepper
• mayonnaise
• sour cream

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sour cream, mayonnaise, chipotle powder, salt, hot sauce, and lime juice for sauce in a bowl until smooth. Taste and adjust as needed. Refrigerate until needed.
3. 3 Cut fish into eight 1 ½-inch pieces.
4. 4 Transfer fish to a bowl; add olive oil, salt, cumin, chipotle pepper, and chili powder. Toss with tongs, thoroughly but gently, until coated. Let fish marinate in the refrigerator for 15 minutes.
5. 5 Meanwhile, preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper. Toss cabbage, salt, lime juice, and dried oregano together in a bowl with your hands until coated.
6. 6 Place 2 tortillas on the prepared baking sheet and coat lightly on both sides with some olive oil. Place 3 ounces of sliced fish on each tortilla, on only one side so that you can fold the tacos after baking.
7. 7 Bake in the center of the preheated oven until fish flakes easily with a fork and tortillas are browned and puffy, 7 to 8 minutes.
8. 8 Fold tacos in the center of each tortilla to crease. Top with cabbage, followed by jalapenos, radishes, and sauce. Sprinkle with cilantro and serve with lime wedges to squeeze over. Repeat for remaining 2 tacos.
9. 9 Serve and enjoy!

By John Mitzewich