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Seared Rockfish by Chef William Dickey

Feb 28, 2011 06:54PM ● By Ashley West

How did your culinary career begin?

I became interested in food at a young age while helping my mother and grandmother in the kitchen. My first job working in a restaurant was 30 years ago.

Describe the culinary influence present in your dishes.

My dishes are mainly influenced by Italian and French cuisine. I like to use local ingredients whenever possible.

What do you like most about your job?

It’s a beautiful location, and there are a wide variety of fresh, local ingredients are available

What makes this dish special to you?

The use of local ingredients with a French influence

Are there any special cooking techniques/ingredients/utensils/cookware used for this dish?

A nonstick pan helps. You will also need a fish.

Is there a particular wine/drink that goes well with this dish?

Blackstone Sauvignon Blanc

Seared rockfish with a mushroom crab beurre blanc

By Chef William Dickey

Makes 4 servings

Four 7-ounce rockfish fillets
Salt and pepper
1 tablespoon olive oil
3 ounces white wine
4 ounces sliced button mushrooms
2 ounces chopped shallots
4 ounces lump crabmeat
2 ounces whole butter

Sear fish on both sides. Deglaze pan with wine and cook until fish is done. Remove fish from pan, and then sauté mushrooms, shallots, salt and pepper. Add crabmeat. Slowly stir in butter. Plate the fish and top it with the crab and mushroom sauce. 


Seared Rockfish Tilghman Island Grassini's Bridge Restaurant William Dickey Recipe