This grilled brown butter rockfish is jam-packed with flavors. The fresh herbs, lemon juice, and amazing browned butter all come together for this fast (under 15 minutes) cast iron skillet recipe that will impress the family!
This is another Pikes Place Market find we snagged in our Goldbelly order. There are local fish markets here in DC that we could drive to pick it out but this was great to have it delivered to my doorstep and start grilling the next day.
🐟 Ingredients
Pacific Rockfish | This is a firm white fish with a sweet flavor. I chose the tail end of the fillet where the fish was thinner as it lends itself to the cast iron skillet just perfectly.
Brown Butter | Melting butter turns to brown butter as the fish cooks. The grill and the cast iron skillet heat evenly and allow the butter to darken and gain that complex nutty flavor that complements the fish.
Fresh Herbs & Spices | I had some fresh thyme and rosemary in the herb garden and grabbed a few sprigs of each. Chop these very fine. And of course, the essential flavors used in cooking: Kosher salt and some freshly ground black pepper.
⏲️ Equipment and Tools
✅ Grill | I am a loyal user of the Big Green Egg – a great Kamado-style charcoal grill and smoker. However, feel free to use whatever grill you have: electric grills, pellet grills, and gas grills are perfect for this recipe too.
✅ Cast Iron Skillet | The cast iron skillet is an excellent heat conductor and naturally non-stick so it will allow you to gently cook the fish as the butter browns for a fantastic meal!
🔥 Instructions
Step 1: Bring the grill up to 375°F on direct heat. As we’ll be using the cast iron skillet, it will create an evenly heated surface to cook the fish on.
Step 2: Add a couple of tablespoons of olive oil to the skillet.
Note: The grill is ready for the fish when you drop a couple of drops of water in the skillet and it sizzles. You want to see it quickly start bubbling.
Step 3: Sprinkle a little bit of salt and pepper on the rockfish fillet and lay it in the cast iron. Let it cook for 3 minutes then flip it.
Step 4: Pour melted butter into the skillet. It will quickly start to bubble. Use a tablespoon to scoop the butter over the fish. The butter will start to brown and take on a nutty flavor.
Step 5: After another 3-4 minutes, the fish will be thoroughly cooked and the butter will be browned. Sprinkle the fresh herbs on the fillet and drizzle it with lemon juice.
Make sure the internal temperature has reached 145°F. I used a wireless meat thermometer to verify.
❗ Expert Tips
👍Preheat Your Skillet | Don’t rush the heating process. The skillet must come fully up to temperature before you add the fish. I always add a drop of water to make sure it is sizzling right away.
Use Seasoned Cast Iron | A well-seasoned cast iron skillet is naturally non-stick. This prevents you from ending up with a broken fillet or grilling this delicate fish directly on the grill grates where it has even more chances to stick.
👍Continuous Basting | Keep ladling the butter over the fish. It will separate and within about three minutes, you’ll see the butter darken substantially. That will create an intense flavor.
👍Pre-melt the Butter for Browning | Fish cooks so fast that I decided to pre-melt the butter but allow it to “brown” in the cast iron. If you’ve ever made brown butter, you know that you melt and heat up butter until it starts to smell a little nutty.
It is right before it smells like it does for caramel corn. Stir and scoop the butter over the fish, allow it to drizzle off, and do that 10-15 times. You can smell the spoon to check the butter if you aren’t smelling much. It’s a good way to test it.
👍Experiment with Brown Butter | Use the herbed brown butter on any of your other fish like the Grilled Steelhead or Lingcod.
👍Embrace Versatility | Alternatively, you could grill it like the grilled Branzino and make the Caribbean salsa on top since this is such a versatile fish.
🍱 Storage
Any leftover grilled Rockfish can be a fantastic meal for when you’re short on time.
❄️ Fridge | For fridge storage, allow the Rockfish to cool to room temperature. Then, place it in an airtight container. To maintain its moisture, you might also wrap it gently in parchment paper before placing it in the container.
Properly stored, the grilled rockfish can last in the refrigerator 3-4 days, according to USDA’s guidelines. It’s best to consume it within this timeframe to enjoy its freshness and optimal flavor.
🧊 Freezer | To freeze grilled rockfish, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag or an airtight container.
Keep in mind that while frozen fish stays safe indefinitely, quality loss loss will occur. For the best taste and texture, consume the leftover grilled rockfish within 3 months.
Additions & Substitutions
⚡Herb Varieties | This mild-tasting fish pairs well with a variety of fresh herbs. I used thyme and oregano from my herb garden this time but parsley, cilantro, dill, and basil can also offer a fresh twist and complement the rockfish flavor.
⚡Butter Alternatives | For those avoiding dairy, high-quality olive oil or avocado oil can serve as excellent substitutes for butter, keeping the dish rich and flavorful.
⚡Fish Selection | If Pacific Rockfish is unavailable, you can substitute other firm white fish. Grilled sea bass, grilled halibut, and grilled cod are just as appetizing and have resembling mild flavor profiles. Make sure to adjust the cooking times based on the thickness of the fillets.
⚡Citrus Twists | While lemon is a classic choice, experimenting with lime or orange juice can lend a unique flavor profile to the dish, adding a novel twist to the traditional recipe.
🍽️ Serving Suggestions for Grilled Rockfish
Grilled rockfish, with its delicate flavors and flaky texture, pairs beautifully with a variety of sides that complement its taste without overshadowing it.
And when you’re not in a rush the smoked Pacific rockfish is a must-try! It’s ready in about 2 hours, so it’s a quick smoker recipe and the added smoky flavor is worth the wait.
For a unique twist, try the smoked potato salad, offering a creamy texture and rich flavors, or grilled baby potato skewers for a lighter savory side.
When I’m having guests and I need a super easy veggie side, I often make grilled roasted root vegetables or grilled balsamic carrots . They’re easy to scale but no matter how much I make they always disappear like magic!
A refreshing creamy cucumber salad, is another way I keep a fish main light. The subtle flavors of rockfish pair wonderfully with the tangy crunch of fresh salads.
Recipe FAQ
It is a firm white fish with a very low oil content. It has a slightly sweet flavor and is not overly “fishy.”
It has firm, white, and fairly large fillets that lend it well to grilling. It is similar in size and texture to Striped Sea Bass or Cod.
Brown butter is also known as beurre noisette. This is created through a process of heating the butter until all the water evaporates and the solids darken into a brownish color. This creates an intense flavor that is reminiscent of nuts.
Yes, rockfish can easily be overcooked. The ideal internal temperature for fish is 145 °F (62.8 °C), as per USDA’s guidelines. The problem with delicate fish such as rockfish is that even 5 degrees above can lead to dried-out meat so it is less forgiving than pork, chicken, or beef.
Overcooked rockfish will still be flaky but drier and with a more rubbery texture. Use a quick-read meat thermometer to get an accurate reading of the internal temperature and remove the fish from heat as soon as it reaches 145 °F to avoid overcooking it.
Rockfish and halibut have unique flavors and textures. Rockfish is known for its sweet, mild flavor and tender texture, while halibut is more firm and meaty with a clean and slightly sweet taste. Both are white fish but their flavors are not identical, reflecting their different habitats and diets.
Related Recipes
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Grilled Brown Butter Pacific Rockfish {15 Minutes}
Equipment
- Grill
- Cast Iron Skillet
Ingredients
- 1 lb Pacific Rockfish
- ¼ cup Butter melted
- 1 tbsp Fresh Herbs finely chopped
- 1 tsp Lemon Juice
- Kosher Salt to taste
- Black Pepper to taste
Instructions
- Bring the grill up to 375°F on direct heat. As we'll be using the cast iron skillet, it will create an evenly heated surface to cook the fish on.
- Add a couple of tablespoons of olive oil to the skillet.
- Sprinkle a little bit of salt and pepper on the fillet and lay it in the cast iron. Let it cook for 3 minutes and turn it over.
- Pour melted butter into the skillet. It will quickly start to bubble. Use a tablespoon to scoop the butter over the fish. You will see the butter start to brown and take on a nutty flavor.
- After another 3-4 minutes, the fish will be thoroughly cooked and the butter will be browned. Sprinkle the fresh herbs on the fillet and drizzle it with lemon juice.
- Make sure the internal temperature has reached 145°F. I used a wireless meat thermometer to verify.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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