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Crispy Rockfish & Grape-Butter Sauce

with Green Beans & Corn

Limited Quantity
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label
MasterChef

Tonight’s recipe is based on the team challenge-winning dish from the September 6 episode of MasterChef Season 8 on FOX. We’re cooking flaky rockfish fillets Francese-style—lightly coating them with flour and egg for a rich crust that crisps up perfectly in the pan. Equally exciting is the sauce, which features whole grapes and verjus (the juice of young wine grapes) seasoned with espelette pepper. On the side, a late-summer sauté of green beans, corn, and shallot rounds out the meal.

fresh
ingredients
tried-and-true
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Peel and thinly slice the shallot. Pick the grapes off the stems; discard the stems. Quarter and deseed the lemon.

Cook the rice:
2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the corn and shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a serving dish; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

Flour the rockfish:
4 Flour the rockfish:

While the vegetables cook, crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Set aside. Place the flour on a large plate; season with salt and pepper. Pat the rockfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess); transfer to a separate plate.

Coat & cook the rockfish:
5 Coat & cook the rockfish:

While the rice continues to cook, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, coat the floured rockfish fillets in the beaten eggs (letting any excess drip off). Add the coated fillets directly to the pan and cook 3 to 4 minutes per side, or until browned and cooked through. (If the pan seems dry, add 1 tablespoon of olive oil between batches.) Leaving any browned bits (or fond) in the pan, transfer the cooked fillets to a paper towel-lined plate.

Make the sauce & serve your dish:
6 Make the sauce & serve your dish:

To the pan of reserved fond, add the butter, grapes, ground espelette pepper, verjus, the juice of all 4 lemon wedges, and ½ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 4 minutes, or until the grapes begin to break down. Turn off the heat; season with salt and pepper to taste. Transfer the cooked rice to a serving dish; top with the cooked rockfish fillets and sauce. Served with the cooked vegetables on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Wash and dry the fresh produce. Cut off and discard the stem ends of the green beans. Remove and discard the corn husks and silks. Cut the corn kernels off the cobs; discard the cobs. Peel and thinly slice the shallot. Pick the grapes off the stems; discard the stems. Quarter and deseed the lemon.

2 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.

Cook the rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the corn and shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to a serving dish; season with salt and pepper to taste. Set aside in a warm place. Wipe out the pan.

4 Flour the rockfish:

While the vegetables cook, crack the eggs into a large bowl; season with salt and pepper and beat until smooth. Set aside. Place the flour on a large plate; season with salt and pepper. Pat the rockfish fillets dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned fillets in the flour (tapping off any excess); transfer to a separate plate.

Flour the rockfish:
Coat & cook the rockfish:
5 Coat & cook the rockfish:

While the rice continues to cook, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, coat the floured rockfish fillets in the beaten eggs (letting any excess drip off). Add the coated fillets directly to the pan and cook 3 to 4 minutes per side, or until browned and cooked through. (If the pan seems dry, add 1 tablespoon of olive oil between batches.) Leaving any browned bits (or fond) in the pan, transfer the cooked fillets to a paper towel-lined plate.

6 Make the sauce & serve your dish:

To the pan of reserved fond, add the butter, grapes, ground espelette pepper, verjus, the juice of all 4 lemon wedges, and ½ cup of water (be careful, as the liquid may splatter); season with salt and pepper. Cook on medium-high, stirring frequently and scraping up any fond, 2 to 4 minutes, or until the grapes begin to break down. Turn off the heat; season with salt and pepper to taste. Transfer the cooked rice to a serving dish; top with the cooked rockfish fillets and sauce. Served with the cooked vegetables on the side. Enjoy!

Make the sauce & serve your dish: