Captain Andy Martin from Brookings Fishing Charters brings us this one. To catch a limit of rockfish to make Rockfish Puttanesca and other tasty seafood recipes, book a trip with any of the Brookings Fishing Charters charter boats. Learn more at www.brookingsfishing.com
2 to 6 rockfish fillets. Smaller fillets work best.
1/3 cup olive oil
5-6 cloves minced garlic
1/2 to 3/4 teaspoon crushed red pepper flakes
1 flat anchovy fillets (2 ounces)
2 14.5-ounce cans crushed tomatoes (finely diced tomatoes will can be substituted)
1/2 cup kalamata olives, pitted
1/4 cup capers
1 bunch chopped parsley
salt, garlic salt and pepper to taste
1 package (14-16 ounces) spaghetti
Finely chop the garlic and parsley and set aside. Rinse rockfish fillets.
In a large skillet, heat oil over medium heat. Cook garlic for 1 minute, then add crushed red pepper and anchovy fillets. The anchovy fillets will break up. Cook for 1 more minute, and add olives, capers, parsley and crushed tomatoes. Add salt, pepper and garlic salt to taste. Bring to a boil, add rockfish fillets, cover and simmer for 15 minutes.
Just after adding rockfish fillets and covering, bring a pot of water to a boil and cook spaghetti for 9-10 minutes. By the time the spaghetti is cooked and drained, the sauce will be finished. Removed cooked rockfish from sauce and place on a separate dish, then combine sauce and spaghetti and mix well.
Add a rockfish fillet to each serving of the puttanesca. Serve with grated parmesan cheese.