By Duane Pemberton
- 2 tablespoons of bacon drippings
- 1-3lbs of fresh rock fish fillets
- kosher salt
- fresh-cracked pepper
- dried dill
- fresh lemon
- 1-bunch of fresh parsley
- wild-grain rice
Prepare rice per package instructions, season with salt/pepper and butter – when it’s done, mix in the fresh-chopped parsley.
Season well, each side of the rock-fish fillets with kosher salt, pepper and dill. Add bacon drippings to pan and on medium-high heat add 2-3 fillets at a time (depending on the diameter of your pan). Sear on each side 3-minutes, only flipping once. After removing from heat, squeeze lemon juice on them.
Serve with your choice of fresh vegetable side – I used green beans from our garden.
Wine pairing suggestions: