Pan-fried blackbelly rosefish is lightly dredged in flour, cooked until golden, and basted with lemon garlic butter. The thin fillets cook quickly and have firm, succulent white flesh with a mild, slightly sweet flavor.
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Fork-in-the-Pan Good!
Rosefish is a prized fish here in the Florida Keys. When you see it at the fish market, pick up a few pounds and taste it for yourself. When you catch it fresh, you are in for a real treat.
The fillets are small. One fillet per person should be enough when serving the fish with sides. For a meal centered mostly around the fish, plan on two fillets per person.
This fish was so good that we were eating pieces right from the pan.
Some people compare rosefish to lobster. To me, it tastes more like a cross between grouper and snapper. The flesh is firm, succulent, and slightly sweet.
You know how much I love fresh fish, and this was hands down one of the best fish we have eaten in a long time.
What Is Blackbelly Rosefish?
Blackbelly rosefish, often called rosies, is a deep-water fish that you will not often find at the fish market. It is usually caught as bycatch while fishermen are targeting larger deep-water fish.
Rosefish is caught along deep drop-offs from the Florida Keys up the East Coast, as well as across the Atlantic and into the Mediterranean.
It is a striking fish with bright red-orange skin and large yellow eyes. Rosies are related to rockfish and scorpionfish and cook in much the same way.
Once filleted, the flesh is snowy white, firm, and succulent, with a mild, slightly sweet flavor. Some people compare it to lobster, although I think it tastes more like grouper or snapper.
Its firm texture makes it especially good for pan-searing.
Ingredients
See the recipe card below for exact amounts.
- Blackbelly rosefish fillets
- Kosher salt and black pepper
- All-purpose flour for dredging, or rice flour for gluten-free
- Olive oil or other cooking oil
- Butter
- Garlic
- Fresh lemon juice
- Fresh parsley
- Lemon wedges
How To Cook Rosefish
- Take the fish out of the refrigerator 15 minutes before cooking.
- Pat the rosefish fillets dry. Pat the rosefish fillets dry.
- Run your fingers over the flesh and remove any pin bones with a small knife.
- Season both sides with salt and pepper.
- Scatter flour in a shallow bowl or on a plate. Lightly dredge each fillet in the flour, shaking off the excess.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the fish in a single layer.
- Cook for about 3 minutes on the first side. During the first minute, gently press the fillets down with a spatula to prevent them from curling. Continue cooking until the bottoms are golden and the fish releases easily from the pan.
- Flip the fish and cook for another 1 to 2 minutes.
- Add the butter, garlic, and a squeeze of fresh lemon juice to the skillet. As the butter melts, tilt the pan slightly and spoon the lemon garlic butter over the fish several times.
- Remove to a plate and sprinkle with parsley. Serve with lemon wedges.
Serving and Sides
Serve blackbelly rosefish with simple sides such as steamed green beans, roasted asparagus, steamed broccoli and carrots, or steamed spinach.
For a more filling meal, add lemon asparagus rice, roasted baby potatoes, garlic mashed potatoes, or cauliflower rice.
Garlic bread, baked potatoes, or French fries are also good choices, especially with the garlic butter and lemon sauce.
Storage and Reheating
Store leftover fish in an airtight container in the refrigerator for up to 3 days.
To reheat, place the fish in a covered skillet over low heat with a small amount of butter or water. Heat gently for a few minutes, just until warmed through.
Pan-Fried Blackbelly Rosefish Recipe
Ingredients
- 1 pound blackbelly rosefish fillets
- Kosher salt and black pepper
- All-purpose flour for dredging, or rice flour for gluten-free
- 3 tablespoons olive oil or other cooking oil
- 2 tablespoons butter
- 1 minced garlic clove
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley for serving
- Lemon wedges for serving
Instructions
- Take the fish out of the refrigerator 15 minutes before cooking. Run your fingers over the flesh and remove any pin bones with a small knife.
- Pat it dry with paper towels, then season both sides with salt and pepper.
- Scatter flour in a shallow bowl or on a plate. Lightly dredge each fillet in the flour, shaking off the excess.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the fish in a single layer.
- Cook for about 3 minutes on the first side. During the first minute, gently press the fillets down with a spatula to keep them from curling. Continue cooking until the bottoms are golden and the fish releases easily from the pan.
- Flip the fish and cook for another 1 to 2 minutes.
- Add the butter, garlic, and lemon juice to the skillet. As the butter melts, tilt the pan slightly and spoon the lemon garlic butter over the fish several times.
- Continue cooking until the fish is opaque and flakes easily with a fork.
- Sprinkle with parsley and serve with lemon wedges.
Notes
Nutrition
More Florida Keys Fish Recipes
FAQ
Mild and slightly sweet, with firm white flesh and a succulent texture. Some people compare it to lobster. It's closer to snapper or grouper than to anything strong-tasting like mackerel.
Pan-searing, baking, or broiling. The fillets are thin, so they cook fast, often in two to three minutes per side in a hot pan.
Yes. Rosefish are very good to eat. The flesh is white, firm, succulent, and slightly sweet. Some people compare the texture to lobster. It is especially good for pan-frying, baking, or grilling.
No. They're related, but ocean perch is a different fish. Blackbelly rosefish is also sold simply as "rosefish" or "rosies."
Fishermen usually catch it alongside larger deep-water species rather than targeting it, so supply is irregular. When you see it at the market, buy it.
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