Greenbook: A Local Guide to Chesapeake Living - Issue 8 | Page 27

PAN ROASTED ROCKFISH WITH
JALAPEÑO CUCUMBER MINT SALAD
AND ROSE VINAIGRETTE

Rockfish:
Heat a heavy sauté pan over medium high heat
until almost smoking. Season snapper with salt and
black pepper. Sear skin side down pressing the fish
firmly to evenly sear. Once the fish starts to cook and
relax turn the flame down to a med low. Allow fish to
cook all the way through. Add 1 tbsp unsalted butter.
Baste fish until the butter browns. Remove from pan.
Set aside on paper towels.

Salad:
1 Carrot
1 Jalapeño
1 Cucumber

8 Mint leaves
1/4 cup Scallions

Method:
Use arugula or spring mix.
Peel carr