Tortilla Crusted Stuffed Rockfish with Mini Scalloped Potatoes

A fun and easy dinner using our rockfish (or substitute sablefish or any white fish), is stuffed with Monterey jack cheese and asparagus then rolled up and coated in your favourite flavoured tortilla chips.

By adding the optional mini scalloped potatoes as the base, it makes a complete meal. Although the recipe instructions utilize a gas grill/bbq it can easily be done in the oven!

Ingredients

• 4 x 4.5 oz rockfish fillets (or sub sablefish/lingcod etc) – skin removed
• 1 cup crushed flavoured tortilla chips
• 12 asparagus spears
• 4 slices Monterey jack cheese
• 2 Tbsp mayonnaise 
• 6 mini potatoes – thinly sliced
• 1 Tbsp olive oil
• Salt & pepper

Directions

1. Preheat BBQ to 400 F for indirect cooking (optional preheat oven to 400 F on the middle rack)
2. Coat the thinly sliced mini potatoes with a little olive oil, salt and pepper.
3. Lay out the fish fillets skin side down, remove skin, and then lightly season the inside surface with salt and pepper.
4. Place 1 slice of Monterey jack on each inside surface of each fillet. Trim the cheese to size as needed. Then place 3 asparagus spears on top of the cheese and roll up. If the fish won’t stay rolled up use some kitchen string to hold it together.
5. Lightly coat the outside of the fish roll with a little mayonnaise then coat with the crushed tortilla chips.
6. Line a baking sheet with parchment paper or aluminum foil ,and place the potato slices in a single layer with a little overlap, creating 4 separate squares. One square for each piece of fish.
7. Place the fish roll in the center of each potato squared section, and grill or bake for about 15 or 20 minutes until the center of the fish is cooked through and cheese starts to melt.

Servings: 4 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram