Ocean Perch Fillets and Pine Nuts
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: Pacific Ocean perch and Atlantic Ocean perch.
There are more than 65 species 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] chopped chives
  • 1 1/2 pounds [680 g] ocean perch fillets
  • 2 lemons
  • Preheat barbecue until hot, or oven to 350°F [180°C].
  • Sprinkle pine nuts into a single layer onto a baking sheet; brown into preheated oven for about 10 minutes, watching closely.
  • Into a saucepan, melt margarine over medium heat.
  • Stir in toasted pine nuts and chives until nuts are well coated, then transfer into a serving bowl; keep warm.
  • Slice lemons; arrange onto hot barbecue rack.
  • Arrange fish fillets on top of lemon slices; barbecue for approximately 3 to 4 minutes.
  • Do not turn; fish fillets will turn opaque when they are done.
  • Carefully remove fish fillets from barbecue rack and serve, coated with pine nut sauce.