If your skillet isn’t big enough to hold the fish in a single layer, you might have to bake the rockfish in 2 batches or use 2 skillets.
You can refrigerate leftover rockfish in an airtight container for 3 to 4 days, but it will become soft as it’s stored.
If you’re using large pieces of rockfish, cut them in half so they cook evenly.
It can help to tilt the pan a little so you can spoon up the melting butter. The rockfish will sauté for a total of about 5 minutes.
You can refrigerate leftover rockfish in an airtight container for 3 to 4 days.
1 tablespoon (7 g) paprika 1 teaspoon (2 g) cayenne pepper ½ teaspoon (1 g) garlic powder 1 teaspoon (2 g) dried thyme leaves 1 teaspoon (2 g) dried oregano leaves ½ teaspoon (3 g) salt ½ teaspoon (0. 5 g) ground black pepper
If the fish isn’t cooked enough, broil it for another 2 to 4 minutes.
Store the leftover rockfish in an airtight container in the refrigerator for 3 to 4 days.
