Here on Delmarva we are known for seafood.
We have many chefs stop by the DelmarvaLife kitchen and make tasty oysters and delicious crab cakes. But as you may know, there are different seasons for fresh seafood. And next month begins rockfish season, so let’s get an early taste.
Chef Thomas O’Neill with Suicide Bridge Restaurant in Hurlock joins us. We are making pan-seared rockfish with a french twist.
Pan Seared Rockfish With Lemon Beurre Blanc
For the fish:
- Vegetable oil
For the beurre blanc:
- Shallot x 1
- Lemons x 2
- White wine x 1 quart
- Butter x 1 lb