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Blackened Rockfish with Pepper Jam and Braised Fennel

Photo: Cedric Angeles

Hands-on time 50 mins
Total time 2 hrs, 10 mins

Makes 6 servings

This sophisticated seafood entree features rockfish, a firm-fleshed, mild flavored fish also often called rock cod or pacific snapper. Its delicate flavor and hearty texture make rockfish an ideal candidate for blackening. Sweet licoricey fennel along with a savory mixed pepper jam are the perfect flavor partners to the spiced, seared fish fillets. If you have trouble finding rockfish, you can also use catfish, grouper, or swordfish in this recipe. 


  • 1 tablespoon smoked paprika
  • 1 tablespoon tomato powder
  • 1 tablespoon chili powder
  • 2 1/2 teaspoons kosher salt, divided
  • 6 (5-ounce) rockfish fillets
  • 2 tablespoons olive oil
  • Pepper Jam
  • Braised Fennel
  • 2 tablespoons chopped fresh cilantro

How to Make It

  1. Combine first 3 ingredients and 2 teaspoons salt in a small bowl. Sprinkle both sides of fillets generously with spice mixture.

  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Place 3 fillets in skillet; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a plate, and sprinkle evenly with 1/4 teaspoon salt. Repeat with remaining 1 tablespoon oil, remaining 3 fillets, and remaining 1/4 teaspoon salt. Serve fish with Pepper Jam and Braised Fennel. Sprinkle evenly with cilantro.

Marcus', Hamilton Princess, Bermuda