Local Ocean’s Classic
TIME: 30 minutes
SERVING SIZE: 1 sandwich per person
IN THE BOX
FROM YOUR PANTRY
2 tbsp oil for cooking fries
Salt + pepper for seasoning
1. Prepare the fish - Marinate the fish with the chili garlic sauce in a ziplock bag and refrigerate. Let marinate for 30 minutes.
2. Cook the fries: Pre-heat oven to 450 degrees. Toss the fries in a little cooking oil and spread them out on a thin baking pan in a single layer. Use multiple baking pans if necessary. When oven is ready, bake fries for 15 minutes. Stir well, then bake another 10-15 minutes until crispy and golden.
3. Cooking the fish: you can grill or pan-sear. At the restaurant, we grill it.
- To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking the fish – the grill marks are great flavor! Drizzle with a little olive oil on both sides. Add to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the fish when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side. You want to cook the fish all the way through. A minute or two before removing the fish from the grill, sprinkle the mozzarella on top of the fish and let it melt.
- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil (3 tbsp for 4 portions). You may need more oil if your pan is not seasoned fully or if you are not using a nonstick pan. When the oil is shimmering but not smoking, add the fish portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. You want to cook the fish all the way through. A minute or two before removing the fish from the stove, sprinkle the mozzarella on top of the fish and let it melt.
4. Toast the hoagie bun – open each hoagie bun spread a generous amount of herb butter on both of the cut sides. In the skillet or on the grill, toast each half to a golden-brown color.
5. To make the sandwiches, spread 1 tablespoon salsa verde on one (or both!) sides of the bun. Add a layer of the tartar-slaw salad and top with the rockfish and melted mozzarella. Cut the sandwiches in half and serve with fries. Enjoy!
ABOUT THIS RECIPE
Sea bass. Rock cod. Rockfish. Snapper. Why so many names? All are marketing terms for the fish with a big identity crisis. Generally, snapper is a term used for fishes of the Atlantic and Gulf Coast, although I tend to hear it on the Canadian West coast too. At Local Ocean, we prefer the term rockfish, but with more than 70 rockfish species of the genus Sebastes, it's no wonder we have confusion. The main difference between species is texture and color of the skin. Deepwater fish from colder water are generally larger and have more fat and flavor. Nearshore fish are smaller and more delicate. No matter what you call it, this recipe is fun mix of culinary ideas: it's what happens when you take a Fish & Chip, spice it like a taco, and put it in a sandwich. It’s the best of all possible worlds!
Updated December 8th, 2020