Recipe: Chesapeake Bay Rockfish

PORTSMOUTH, Va. - Sometimes we get in a cooking rut, making the same meal over and over again.

Well, the holidays are here, and you may be welcoming guests into your home -- so now is the time to kick it up a notch.

This recipe from award-winning restaurant Todd Jurich's Bistro, in downtown Norfolk, will certainly impress anyone who comes over.

Chesapeake Bay Rockfish with Littleneck
Clams, Roasted Pineapple & Bacon
Miso Broth
Serves 6

Ingredients:
6 - 8oz Rockfish
5 each Little Neck Clams
1 cup Pineapple peeled, cooked and cut into rounds
1/2 cup White Marble Farms Pork Belly(house cured) diced, rendered & crispy
2 cups Clam Juice or Dashi
1 tbls Miso-Fermented Soy Bean Paste
3 each Birds Beak Chiles
1 tbsp Maple Syrup (per serving)
2 each Sprouts of Scallions – tops & bottoms removed per serving

Directions:
1. Season Rockfish Filet with Salt & Pepper
2. Score the Rockfish skin with sharp knife. Sear skin side down in hot skillet(non-stick works well) until skin is crispy(about 2 minutes on med-high).
3. In sauce pan and miso paste, clam juice or water, bring to a simmer
4. Add clams and cover until clams open, add chilies and keep warm.
5. In other skillet cook bacon until crisp and reserve. In same skillet caramelize pineapple with maple syrup.
6. Serve Rockfish in shallow bowl on top of the pineapple with miso broth and scallions.