Recipes
Crab-Crusted Rockfish

Crab-Crusted Rockfish

From: Executive Chef Josean Rosado, Brightons Restaurant, InterContinental Baltimore. Yield: 1 serving.

Crab-Crusted Rockfish:

2 oz. Phillips Colossal Crab Meat

6 oz. rockfish fillet

3 oz. corn, shallot and pepper

salpicon

1 oz. fava beans

3 oz. grilled tomato jus

1 oz. crispy leeks

Grilled Tom

Register to view the full article

Register to view this article