New recipes

Asian Pomegranate Grilled Alaskan Rockfish


Whether you grill, roast, or pan-sear your Alaskan rockfish, don't forget the marinade. This one includes tamari sauce...

Whether you grill, roast, or pan-sear your Alaskan rockfish, don't forget the marinade. This one includes tamari sauce and pomegranate molasses. The oily nature of Alaskan rockfish makes it perfect for marinating.

Ingredients

  • 1/4 Cup tamari sauce
  • 1/4 Cup pomegranate molasses
  • 1/4 Cup olive oil
  • Juice of one lime
  • 1 Teaspoon sugar
  • 1 clove of garlic, chopped
  • Pinch of crushed red pepper
  • 2 six-ounce Alaskan rockfish fillets
  • 6 large shrimp, shell on

Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Moroccan-Spiced Rockfish With Couscous Salad

My first taste of Morocco was courtesy of Disney’s Epcot World Showcase a few years ago.

I don’t want to reduce a culture down to a theme park exhibit, but the experience was deliciously eye opening and it encouraged me to dive deeper into Moroccan cuisine, quickly becoming enamored by Morocco’s way of blending warm spices with refreshing mint—not to mention the contrast of sweet dried fruits and briny olives.

So, we’ll consider my time at the exhibit as a stepping stone a glorious and magical stepping stone that temporarily transported me to Morocco while a little day drunk. Because Epcot.

Being from a small and uncultured town, I never had access to North African or Middle Eastern cuisine. Not that I’d known of, anyway. But once I moved to Raleigh, my husband introduced me to a handful of amazing restaurants that treated me to a taste of these distinctive cuisines.

Finally, I’m bringing some Moroccan inspiration to the blog.

For this recipe, I’ve partnered up with my sustainable fish-loving friends over at Orca Bay Seafoods, and I’ve put their wild-caught rockfish to use. These lean, firm, and versatile fillets are caught off the Oregon Coast. Like so many other fish, rockfish provide essential fats, vitamins, and minerals to contribute to a heart healthy diet.

If mild-flavored fish is your jam, you’re definitely going to want to add rockfish to your grocery list. Because of it’s clean flavor, you can pair it with just about anything.

My personal favorite right now (while trying to be unbiased) is this Moroccan-Spiced Rockfish With Couscous Salad.



A few weeks ago, I posted this indulgent Cumin Beer Battered Fish With Jalapeño Tartar Sauce featuring Orca Bay’s flaky halibut. I figured I’d balance things out by bringing you a light and wholesome fish dish this time.

In this recipe I bake my fillets in the oven, but you could also give them a quick turn on the grill. Especially if you’re eating outside! Depending on where you live, that might be an option in March.

The fresh flavors in this dish make it the perfect meal to serve out on the patio to dine al fresco. And! This marinated fish tastes great cold, so you can create a nutritious lunch with your leftovers by tossing cold flaked rockfish + the couscous salad with some leafy greens, followed by a drizzle of the minty yogurt sauce included in this recipe.

Also! Your coworkers will thank you for not stinking up the lunchroom by reheating fish everybody wins.

Get 15% off of Orca Bay products by purchasing online. Use perk code “KillingThyme” at checkout. Please note: Rockfish isn’t yet available at Orca Bay Direct, but we’re happy to hook you up! Simply send an e-mail to [email protected] letting them know you’d like to put in an order.

If you make this dish, snap a photo and tag me on the Insta @killing__thyme! I love seeing your creations.


Watch the video: Most EXPENSIVE Fruits In The World! (January 2022).