Eating locally Santa Rosa Seafood


A recent AP article says “Americans have come to expect they can get blueberries even when they are not in season in the US.”

Seafood is another category where imported fish is growing dramatically.

Eating locally is really a guide to eating seasonally. It is the best way to guarantee food that is not only good for you but truly tastes wonderful.
If you follow the seasons in purchasing seafood you will open yourself to many new
kinds of fish. Right now Santa Rosa Seafood has rosefish.

Rosefish – This important commercial fish is a member of the rockfish group. Also known as “ocean perch,” although it is not a true perch.

rosefish (red fish) Saltwater fish with red flesh, Sebastes marinus, sometimes called ocean perch. Recipes from Yahoo Answers

BAKED OCEAN PERCH

1 lemon, sliced thin
1 med. onion, sliced thin
Salt & pepper to taste
1 1/2 lb. fillets of ocean perch
1 c. sour cream
1/8 tsp. salt
1/4 tsp. paprika
1 tsp. mustard

Set oven for 400 degrees. Cover bottom of baking dish with lemon and onion slices. Sprinkle lightly with salt and pepper. Lay fillets on top. Cover. Bake 20 minutes. Remove cover; combine remaining ingredients; spread over top. Broil 3″ below heat until browned.

OCEAN PERCH FILLETS WITH DIABLO SAUCE

1 (16 oz.) pkg. frozen perch fillets
1 tsp. seasoned salt
1/4 tsp. seasoned pepper
2 tbsp. butter
1 slice dry white bread, crumbled
1/3 c. chili sauce
1 1/2 tsp. lemon juice
1/2 tsp. Worcestershire sauce

Preheat oven to 350 degrees. Grease shallow baking dish; arrange fillets in dish and sprinkle with seasoned salt and pepper.

In small skillet over medium heat, melt butter. Stir in bread crumbs; sprinkle over fish. Bake 15 minutes or until fish flakes easily when tested with a fork.

SAUCE:

In a cup, combine chili sauce, lemon juice and Worcestershire sauce. Serve with fillets. Makes 3 servings.

PERCH BAKE, ITALIAN STYLE
Makes 6 servings.

2 lbs. fresh ocean perch
3 c. sliced onions
2 tbsp. butter or cooking oil
1 tsp. salt
1/2 c. mayonnaise or salad dressing
1/4 c. grated Parmesan cheese
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1/2 tsp. paprika
Oregano or chopped parsley

Preheat oven to 350 degrees. Cook onion slowly in butter or cooking oil until limp, not brown. Spread onions over bottom of shallow, 2 quart baking dish. Cover with fish fillets. Combine mayonnaise or salad dressing, cheese, lemon juice, Worcestershire sauce and paprika; mix well.

Spread evenly over fish. Bake for about 25 minutes or until fish flakes easily when tested with a fork. Sprinkle with oregano or chopped parsley as desired, just before serving.

hope this helps. good luck and enjoy.