CREAM OF ROCKFISH SOUP

½ tsp. minced garlic

¼ c. unsalted butter

1 bunch green onions, chopped using almost all of stems

2 Tbs. finely chopped carrots

2 Tbs. flour

2 c. chicken broth

2 c. whipping cream

1 tsp. Worcestershire sauce

1 tsp. salt

Cayenne pepper to taste

¼ c. sherry

1½ to 2 c. finely shredded cooked rockfish

Melt butter in soup pot; add garlic and cook briefly before stirring in flour until well incorporated. Whisk in broth and cream. Continue to cook on medium heat. Stirring frequently, until mixture thickens. Add Worcestershire sauce, salt, cayenne and sherry. Then add rockfish. Simmer for 20 minutes. Before serving garnish with fresh parsley and paprika.

Foil-Steamed Fillets

Rockfish Preparation: Remove skin and all dark meat, and then place fillets in foil packet. Drizzle with fresh lemon juice. Lightly salt and pepper. Place 10-12 fresh chive stems over fillets. Seal packet tightly. Cook at 425°F. for ab...