Our sustainable seafood dining series, Fresh Thoughts, not only offers a delicious dinner and a fun evening out, it’s also a way to increase your understanding of sustainable seafood practices to help you make informed choices. As part of the Aquarium’s mission to inspire conservation of the world’s aquatic treasures, we provide the community a venue to better understand what sustainable seafood choices are available locally and how this larger movement can help protect many species from overfishing!
In anticipation of our upcoming Fresh Thoughts sustainable seafood dinner, our featured chef Matt Siegmund of the Oregon Grille is sharing his delicious rockfish recipe!
Recipe for Cinnamon Butter Poached Rockfish (Serves 4)
- 12 oz. rockfish (skin off, cut into four 3-oz. pieces)
- 4 vanilla beans (cut in half with seeds and dried overnight)
- 1/2 cup blended oil
- 4 cinnamon sticks
- 1 pound of butter
- 1 acorn squash
- 2 tablespoons pure maple syrup
- 2 tablespoons of whole butter
- salt and pepper
- Blend oil with vanilla beans.
- Clarify 1 pound of butter with cinnamon sticks until aromatic.
- Cut the acorn squash in half with skin on; season with salt, pepper and maple syrup.
- Roast the squash in the oven at 350 degrees for 30 minutes (or until semi-firm).
- When the squash is cool, peel away skin and cut into 1/2-inch cubes; set aside.
- Season fish with salt and pepper.
- Heat cinnamon butter in a saucepan until hot (not boiling).
- Place fish in butter, turning occasionally until cooked through.
- In a separate pan, melt 2 tablespoons of whole butter, then add squash, salt and pepper and cook until golden brown.
- Place squash in center of plate; top with poached rockfish and drizzle vanilla oil over top.
Want to learn more great sustainable seafood recipes? Join us for our next Fresh Thoughts dinner!