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Grilled Pacific Rockfish in a Bean and Roasted Elote Tomato Broth

Grilled Pacific Rockfish in a Bean and Roasted Elote Tomato Broth

The Custom Culinary® Chefs demonstrate how to create our Grilled Pacific Rockfish in a Bean and Roasted Elote Tomato Broth, featuring Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate.

What You'll Need

1 Tbsp Olive oil
4 ea Rockfish filets, 6 oz each (Pacific Snapper or Halibut also work well)
¼ Salt
¼ Black pepper
2 tsp Garlic, minced
1 ea Bay leaf
2 cups Roma or on-the-vine tomatoes, chopped
2 Tbsp Capers
1½ cup Broth, made with Custom Culinary® True Foundations™ Liquid Vegetable Stock Concentrate
½ cup 1/2 cup dry white wine
14 oz black beans, (one can) drained and rinsed
½ Fresh rosemary, chopped
PREPARATION

  1. Heat olive oil in a large non-stick skillet over medium-high heat until hot.
  2. Sprinkle filets evenly, on both sides, with salt and black pepper.
  3. Add filets to pan and cook 5 minutes on each side or until fish flakes easily when tested with a fork.
  4. Remove filets from pan, cover and keep warm.
  5. Add minced garlic and bay leaf to the pan and cook for 30 seconds until fragrant, stirring constantly and loosening browned bits in the pan.
  6. Stir in the tomato, capers, broth, white wine, and beans; bring to a boil.
  7. Reduce heat and simmer 5 minutes. Remove from heat; stir in rosemary.
  8. Serve tomato-rosemary broth in shallow bowls, topped with fish filets.

VIDEO DEMO