Wednesday, September 3, 2008

Roasted Glazed Rockfish with Peas and Carrots | Great American Seafood Cook Off

Food is not only a means of survival, but also, if enough effort, creativity, and skill is put into it, fod is something to look forward to each day. Even if your day didn't turn the way you wanted it to, having something to look forward to when you get home is really a plus. With this, let me show you an exquisite recipe.

The following is a recipe by Chef Tafari Campbell from Maryland. It's called Roasted Glazed Rockfish with Peas and Carrots. This recipe serves up to eight people. This is a recipe enterred in the cook off contest, which hosted by

Here's how to prepare the food!


3 pounds Rockfish
Salt & Pepper, to taste
1 Tablespoon Thyme
8 ounces Crab or Shrimp
Butter, as needed

Cut the Rockfish into 16 two ounce portions. Season Rockfish with salt, pepper and chopped thyme. Season crab or shrimp with salt and red pepper. Sauté in butter. Sauté Rockfish over medium heat on one side remove from sauté pan. Remove excess grease from saute pan. Over high heat add fish and sauce. Reduce and cook until fish is done.


8 each Bread, sliced
2 Tablespoons Butter
1/3 cup stewed tomatoes
Red Pepper, to taste
Salt, to taste

Slice bread thinly and cut with a small cookie cutter. Brush bread with seasoned butter. Bake at 350 degrees for 10 minutes.

Pea Puree

1 small Onion, thinly sliced
4 cups Frozen Sweet Peas
¼ cup heavy cream
8 Tablespoons Butter
Salt & Pepper, to taste

Over medium heat sweat the onion until translucent remove and reserve. Place the peas into a pot of salted boiling water until done. Place the peas and onions into a blender. Add heavy cream and butter. Blend until you have the consistency of mash potatoes.

Peas & Carrots

24 each Baby Carrots
8 ounces Fresh Peas or Frozen8 Tablespoons Butter
2 cloves Garlic, sliced
2 each Oyster or Regular Mushroom
2 each Shallots, sliced
Salt & Pepper, to taste

Sauté the peas & carrots in brown butter season with salt and pepper. Sauté the mushroom with the garlic and shallots. Re-season to taste.


4 ounces Prepared Veal Stock (can be found in Specialty Store)
2 bottles Shock Top beer
1 each Onion, rough chopped
6 ounces Mushroom, rough chopped
1 each Bay Leaf
4 each Peppercorn

Place a spoonful of the pea purée in the center of the plate top purée with Rockfish. Randomly place the peas and carrots around the purée. Finish with sauce. Serve immediately."

That's it! I chose this recipe because it looks Del...icious!!! Just thinking of the ingredients and the preparation makes my mouth water. I realized that cooking is really an art and isn't just a simple thing to do. It requires dedication, creativeness, and experience. I'd love to try this recipe sometime, but I'm still wondering where to get some of the ingredients.

Join the contest! Win a trip to New Orleans!

There are four other good recipes from the Great American Seafood. You may vote for your favorite recipe among the five and get a chance to win the "Trip to New Orleans" prize package including two Southwest Airline roundtrip tickets, hotel accommodations, dining experiences and more!

Domestic seafood!

Using domestic seafood is a good choice, as it is sustainable and you're sure you won't have much trouble getting the right ingredients. It also means that you can get fresh ingredients, as well as help promote the local economy.

Check out their website here! The Great American Seafood Cook Off

Sponsored by Lousiana Seafood

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