Rockfish Bruschetta with Old Bay Aioli
This recipe was the winner of our Baltimore-inspired recipe contest for GDL Italian, by Alexandra B!
Rockfish Bruschetta with Old Bay Aioli
Serves:
2
Cooking Level:
Prep Time
15 minutes
Cook Time
15 minutes
Inactive Time
30 minutes
Total Time
1 hour
INGREDIENTS:
For The Aioli:
- 1/3 cup mayonnaise
- 1 teaspoon Old Bay
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
For The Fish:
- 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
For The Bruschetta:
- 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
To Assemble:
- 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
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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