Rockfish with Peppers and Onions

Rockfish Filets with Peppers and Onions

Rockfish with Peppers and Onions

Rockfish is a seriously underrated species that offers a mild flavor and firm flakey flesh with a lobster-like texture. We think you'll love it in this new super simple, one-pan dish that comes together in under 15 minutes. 

No Rockfish? Any of our Wild Alaskan Whitefish work here!


  • 4 pieces of Rockfish, thawed and patted dry
  • 2 T avocado oil, divided (olive oil or coconut oil work, also)
  • 2 Cubanelle peppers, seeded and sliced (substitute Yellow Bell or Hungarian Wax Peppers)
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, minced
  • 14 oz. can diced tomatoes with juices
  • 2 T red wine
  • 2 T capers
  • Pinch of sugar for depth (about 1/4 tsp)
  • 1 tsp cumin
  • Cayenne pepper to taste (start with 1/4 tsp if you prefer a mild heat)
  • Salt to taste
  • Lemon and basil for garnish


  1. Heat 1 T avocado oil in a large skillet over medium-high heat.  Salt the Rockfish filets and sear on one side for about 2 minutes until just starting to brown.
  2. Remove the fish from the skillet and set aside (it will finish cooking in the sauce).
  3. Add the remaining 1 T avocado oil to the skillet and reduce heat to medium. Sauté the peppers, onion, and garlic for about 4 minutes until they start to become tender.
  4. Stir in the tomatoes with their juices, red wine, capers, sugar, cumin and cayenne.  Salt to taste.
  5. Make 4 wells in the sauce. Place a fish filet into each well.  Cover the skillet and cook 5 minutes until tomatoes are bubbling and the fish is flakey.
  6. Remove from the heat, garnish with torn basil and a squeeze of fresh lemon juice, and serve.  

Enjoy & Best Fishes!

Thank you to Shannon at @HoldMyGlutenFreeBeer for this beautiful recipe!

Older Post Newer Post

Leave a comment

Please note, comments must be approved before they are published