Ocean Perch and Pine Nuts [or oven]
From: Ray, California, USA
Comments: Preparation + cooking time: 30 minutes.
Ocean perch is also called rockfish, rosefish. Ocean perch may be separated into two categories: the Pacific ocean perch and the Atlantic ocean perch.
There are more than 65 species of Pacific ocean perch, which inhabit the waters from Alaska to Mexico. They are distinguished by their short bodies, large, broad heads and spined fins. Averaging 1 pound [454 g] and ranging in length from 8 to 16 inches [20 to 40 cm] they vary in color from black to yellow and bright red.
Primarily, ocean perch is marketed fresh or frozen as fillets. Plan to purchase 1/3 pound [150 g] per serving, and look for ocean perch that smells fresh and mild.
Pacific ocean perch has firm, white flesh and a delicate flavor.
Atlantic ocean perch has a slightly more distinctive flavor and a firm, light-colored flesh with pink tints.
Both provide excellent table fare and may be cooked by virtually any method.
Servings: 4
  • 1/4 cup [60 mL] pine nuts
  • 1/4 cup [60 g] lowfat margarine
  • 2 tablespoons [30 mL] chives, chopped
  • 1 1/2 pounds [680 g] ocean perch fillets
  • 2 lemons
  • Onto a baking sheet, place the pine nuts into a single layer; toast into a preheated 350°F [180°C] oven for about 10 minutes, watching closely until they turn brown.
  • Melt margarine over medium heat; add toasted pine nuts and chopped chives.
  • Stir until nuts are well coated, then transfer into a serving bowl; reserve.
  • Slice lemons; arrange slice onto a hot grill.
  • Arrange fillets on top of lemon slices; grill for approximately 3 to 4 minutes.
  • Do not turn; fillets will turn opaque when done.
  • Carefully remove fillets from the grill and serve, topped with pine nuts mixture.