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This recipe was the winner of our Baltimore-inspired recipe contest for GDL Italian, by Alexandra B!  Rockfish Bruschetta with Old Bay Aioli For The Aioli:1/3 cup mayonnaise1 teaspoon Old Bay1 teaspoon Dijon mustard1 teaspoon fresh lemon juiceFor The Fish:2 8 ounce skinless Rockfish (Striped Bass) fillets3 tablespoons olive oil (plus 1 tablespoon... giadzy.com

Rockfish Bruschetta with Old Bay Aioli

Serves 2

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!

Note: you can also make this recipe with Chesapeake Bay fried oysters or blue crab instead!

Rockfish Bruschetta with Old Bay Aioli

Photo of alexandrabwinner

Recipe by Alexandra B Read More

Winner of the Baltimore recipe contest!

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!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Rockfish Bruschetta with Old Bay Aioli

Photo Credit: Elizabeth Newman

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!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Have extra old bay? Try these recipes:

Crab Salad Sandwich with Old Bay Dressing

By: Giada De Laurentiis

Jul 29, 2015 | Total time: minutes

Rockfish Bruschetta with Old Bay Aioli

By: Alexandra B

May 25, 2018 | Total time: minutes