Rockfish Bruschetta with Old Bay Aioli
Servings
2
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 1/3 cup mayonnaise
- 1 teaspoon Old Bay
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 2 8 ounce skinless Rockfish (Striped Bass) fillets
- 3 tablespoons olive oil (plus 1 tablespoon for the pan)
- 2 tablespoons lemon juice
- 1 clove garlic (peeled and smashed)
- kosher salt (to taste)
- 2 1/3 inch slices of rustic white bread, cut in half
- 1/4 cup olive oil
- 1 clove garlic (peeled and smashed)
- kosher salt and black pepper (to taste)
- 1/2 cup baby arugula
- 2 tablespoons chopped basil
- 1/2 teaspoon lemon zest (from 1 lemon)
- 2 tablespoon finely chopped roasted red peppers or piquillo peppers
For The Aioli:
For The Bruschetta:
To Assemble:
Instructions
- For the aioli, in a small bowl whisk together the mayonnaise, Old Bay, dijon, and lemon juice. Refrigerate until ready to serve.
- Heat oven to 425 degrees F.
- For the fish, combine the olive oil, lemon juice, garlic, and salt in a bowl. Add the fish filets and let fish marinate for 30 minutes.
- Meanwhile ,combine olive oil, garlic, salt and pepper in a small bowl. Brush the slices of bread with the olive oil mixture. Place them on a rimmed baking sheet and bake for 7 minutes or until golden brown.
- Heat a the remaining olive oil in a nonstick skillet over medium high heat. Remove rockfish from the marinade dry well. Cook for ~3 minutes per side, depending on the thickness.
- To assemble, spread a tablespoon of the Old Bay aioli on each half slice of bread. Place a few leaves of arugula on top of the Old Bay aioli. Divide fish fillets in half and top the arugula with a few flakes of the rockfish. Sprinkle some fresh cut basil, lemon zest and peppers and serve!
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