Look for rockfish that smells fresh like the ocean and has clear, bright eyes, clean gills, and moist, shiny, tightly adhering scales.
Remove packaging, rinse fish under cold water, and pat dry with paper towels. Refrigerate rockfish covered with crushed ice and cling wrap for up to two days.
The secret to delicious rockfish is to not overcook it; cook just until its flesh becomes opaque but is still moist.
Brush rockfish with melted butter, season with salt and pepper, wrap with foil, and place in a baking dish. Bake in a preheated 450°F (230°C) oven until firm.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.