Entree: United States – Mid-Atlantic United States (Maryland) – Rockfish (Striped Bass)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 4 rockfish (striped bass) fillets, skin-on, approx. 6 oz (170 g) each
- 2 tsp (4 g) Old Bay seasoning
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 3 tbsp (45 ml) olive oil, divided

Lemon-Butter Sauce
- 6 tbsp (84 g) unsalted butter
- 2 tbsp (30 ml) fresh lemon juice (from about 1 lemon)
- 1 tsp (5 ml) lemon zest
- 1 tbsp (15 ml) finely chopped fresh parsley
- 1/4 tsp (1 g) Old Bay seasoning
- Pinch of salt and pepper

Roasted Baby Potatoes
- 1.5 lb (680 g) baby or fingerling potatoes, halved if large
- 2 tbsp (30 ml) olive oil
- 1 tsp (2 g) Old Bay seasoning
- 1/2 tsp (2.5 g) kosher salt
- 1/4 tsp (0.5 g) black pepper
- 1 tbsp (15 ml) chopped fresh thyme or 1 tsp dried thyme

Maryland-Style Corn Succotash
- 3 cups (450 g) fresh corn kernels (about 4–5 ears) or thawed frozen
- 1 cup (150 g) frozen lima beans, thawed (or shelled fresh lima beans when available)
- 1 medium red bell pepper, diced (approx. 120 g)
- 3 scallions (green onions), thinly sliced (white and green parts), approx. 3 oz (85 g)
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (2 g) kosher salt
- 1/4 tsp (0.5 g) black pepper
- 1 tbsp (15 ml) chopped fresh parsley
- 1/2 tsp (1 g) sugar (optional, to balance corn if not very sweet)
- 1 tbsp (15 ml) fresh lemon juice (optional, to brighten)

Garnish
- Lemon wedges
- Extra chopped parsley

Instructions

Short Description:
Grilled rockfish fillets seasoned with Old Bay and served with a bright lemon-butter sauce, roasted baby potatoes, and a Maryland-style corn succotash for a complete Mid-Atlantic main course. The dish highlights simple seafood seasoning and sweet summer corn paired with a starchy vegetable to stand alone as a meal.

Regional Notes:
This Maryland/Mid-Atlantic version uses Old Bay seasoning and a lemon-butter finishing sauce, both regional hallmarks for seafood here. The accompaniment of sweet corn succotash (corn with lima beans and bell pepper) and roasted new potatoes reflects local summer produce and the hearty sides commonly served with rockfish in the region.

1. Preheat the oven to 425°F (220°C). Toss the baby potatoes with 2 tbsp (30 ml) olive oil, 1 tsp (2 g) Old Bay, 1/2 tsp (2.5 g) kosher salt, 1/4 tsp (0.5 g) black pepper, and thyme on a rimmed baking sheet. Spread in a single layer and roast until tender and golden, 25–30 minutes, tossing once halfway through.

2. While potatoes roast, season the rockfish fillets on both sides with 2 tsp (4 g) Old Bay, 1 tsp (5 g) kosher salt, and 1/2 tsp (1.5 g) black pepper. Let rest at room temperature for 10 minutes.

3. Make the lemon-butter sauce: in a small saucepan over low heat, melt 6 tbsp (84 g) butter. Stir in 2 tbsp (30 ml) lemon juice, 1 tsp (5 ml) lemon zest, 1 tbsp (15 ml) chopped parsley, and 1/4 tsp (1 g) Old Bay. Keep warm on the lowest heat setting (do not boil).

4. Prepare the succotash: heat 1 tbsp (15 ml) olive oil and 2 tbsp (28 g) butter in a large skillet over medium heat. Add the diced red bell pepper and the white parts of the scallions; cook 3–4 minutes until softened. Add corn kernels and lima beans; cook 4–6 minutes until corn is tender-crisp. Stir in 1/2 tsp (2 g) kosher salt, 1/4 tsp (0.5 g) black pepper, 1 tbsp (15 ml) chopped parsley, and 1/2 tsp (1 g) sugar if using. If desired, finish with 1 tbsp (15 ml) lemon juice. Keep warm and cover.

5. Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If you do not have a grill, preheat the oven broiler and position a rack 6 inches (15 cm) from the heat source and oil a broiler pan.

6. Oil the grill grates or the broiler pan (use remaining 2 tbsp / 30 ml olive oil). Place the rockfish fillets skin-side down on the grill or broiler pan. Grill or broil until the skin is crisp and the flesh is opaque and flakes easily, about 4–6 minutes per side depending on thickness; target an internal temperature of 145°F (63°C). If the fillets are thick, close the grill lid for the first side and flip once. Watch closely under the broiler to avoid burning.

7. Transfer cooked fillets to a warm platter. Spoon some warm lemon-butter sauce over each fillet, reserving a little sauce for the table. Sprinkle with chopped parsley and serve with lemon wedges.

8. Plate by dividing roasted baby potatoes and corn succotash among 4 plates, top each with a rockfish fillet, and finish with extra lemon-butter and parsley. Serve immediately.