Rockfish Imperial Posted in Rockfish Print Recipe Rockfish Imperial Servings: 6 people Author: John Shields’ recipe adapted from Chesapeake Bay Cooking with John Shields Ingredients6 6-7 oz rockfish fillets skin removedSalt and pepperOlive oil for searingOne batch Crab Imperial (recipe follows)Imperial Topping (recipe follows)Crab Imperial 4 tbsp butter2 tbsp green bell pepper diced 2 tbsp red bell pepper or pimiento diced 1/2 cup mushrooms chopped 3/4 cup mayonnaise1 tbsp Dijon mustard1 tbsp Worcestershire sauce1/4 tsp Tabasco sauce1 tsp capers drained and chopped1/4 tsp freshly ground pepper1 tsp Old Bay1 lb jumbo – or lump- crabmeat picked over for shellsImperial Topping1 egg beaten1/4 cup mayonnaisePinch paprika1 tbsp parsley chopped InstructionsSeason both sides of the rockfish fillets with salt and pepper. Lightly coat the bottom of awell-heated ovenproof skillet with olive oil. Place fillets flesh side down into very hotskillet and sear for 1 minute. Turn the fish over and sear the other side for 1 minute.Remove pan from heat and flip fish over once again. Divide the crab imperial evenly ontothe top each of the fillets. Place the skillet back into the oven and bake for about 18 to 20 minutes. Remove skilletor pan from oven and top the imperial with the imperial sauce. Increase the oventemperature to 400 degrees. Return the skillet to the oven and brown the fillets for about3 to 5 minutes, or until lightly browned. Remove from oven and serve immediately Crabmeat ImperialMelt the butter in a small skillet and sauté the bell peppers and mushrooms until soft. Setaside. Combine the mayonnaise, mustard, Worcestershire, Tabasco, capers, pepper, and OldBay in a small bowl and mix well. Add the sautéed peppers and mushrooms.Place the crabmeat in a mixing bowl and pour the mixture over it. Toss gently.Refrigerate until ready to use. Imperial Topping (Makes 1/3 cup)Combine all the ingredients in a small bowl and mix well.