Sweet and Sour Marinated Rockfish Recipe

Discover Our Family-Friendly Sweet and Sour Rockfish Recipe

Inspired by our customer Vanessa L.'s delightful experience with a sweet and sour marinated Rockfish recipe from Yotam Ottolenghi's "Jerusalem," we've crafted our own unique version featuring this sustainable finfish from Pacific Coast Waters. While Vanessa's review and photo (pictured above) sparked the idea, this recipe has been tailored with our own twist to bring out the best in these fresh ingredients.

Perfect for a flavorful dinner, this dish combines the rich, tangy marinade with tender rockfish, creating a culinary experience that's both vibrant and delicious. Enjoy this special recipe that pays homage to Vanessa's inspiration while adding our signature touch.

Sustainably Sourced Rockfish from the Pacific Coast

Our Rockfish is caught from West Coast waters, earning this fish a "Best Choice" ranking from Monterey Bay Seafood Watch. It is a sustainable choice when caught from California, Alaska, Oregon, and Washington waters. We source our Rockfish from local fishermen, mainly from Northern California and Oregon. It is always caught from the West Coast unless specified otherwise on our website.



For the fish:

  • 2 pounds rockfish fillets
  • Salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil

For the marinade:

  • 1 large onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 3 garlic cloves, minced
  • 1 tablespoon coriander seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 cup canned crushed tomatoes
  • 1/2 cup water
  • Salt and pepper to taste

For the garnish:

  • Fresh cilantro, chopped
  • Fresh parsley, chopped


  1. Prepare the fish:

    • Season the rockfish fillets with salt and pepper.
    • Dredge the fillets in flour, shaking off any excess.
    • Heat olive oil in a large pan over medium-high heat. Fry the fillets until golden brown on both sides, about 3-4 minutes per side. Remove and set aside.
  2. Make the marinade:

    • In the same pan, add the sliced onions and bell peppers. Sauté until softened, about 5 minutes.
    • Add the minced garlic, coriander seeds, cumin, and smoked paprika. Cook for another minute until fragrant.
    • Pour in the apple cider vinegar and sugar, stirring until the sugar dissolves.
    • Add the crushed tomatoes and water, bringing the mixture to a simmer. Season with salt and pepper to taste.
    • Simmer for about 10 minutes, allowing the flavors to meld together.
  3. Combine and cook:

    • Place the fried rockfish fillets back into the pan with the marinade. Spoon the sauce over the fish to coat.
    • Cover the pan and let the fish simmer in the sauce for another 10-15 minutes, until the fish is fully cooked and has absorbed the flavors.
  4. Serve:

    • Garnish with freshly chopped cilantro and parsley before serving.
    • Serve hot with your favorite side dish, such as rice, couscous, or crusty bread.

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