Broiled Vermilion Rockfish with Blistered Peppers
Recipes
Broiled Vermilion Rockfish with Blistered Peppers
November 3rd, 2025
Vilda Gonzalez
Let us not forget the almighty broiler! A power tool in your arsenal, so long as you keep a keen eye and stay focused. Here, we’re leaning on the broiler to quickly cook a couple beautiful filets of Seremoni Grade Vermilion Rockfish and also to blister some sweet peppers. This recipe calls for Jimmy Nardellos, an Italian heirloom pepper known for their rich sweetness. They are perfectly unfussy, as they can pleasantly be eaten whole - skin, seeds, and all. If you can’t get your hands on them, you can use a regular red bell pepper in their place–-they’ll need to cook a bit longer, and depending on your sensitivity to pepper skins stuck between your teeth, you might also want to peel them off before proceeding with marinating. The dish is pulled together with a gratuitous dollop of homemade olive-oil-rich aioli. If you’re short on time, you can make a cheat’s version by microplaning some garlic into store bought mayo, so long as you promise you’ll find the time next time…
Ingredients
For the marinated peppers
- 10 oz Jimmy Nardello peppers
- 2 garlic cloves
- 1 Tbsp sherry vinegar
- Pinch fine sea salt
- Pinch red chili flakes
- 2 Tbsp olive oil
For the aioli
- 2 garlic cloves
- 1 Tbsp lemon juice
- 1 egg yolk
- 1 tsp dijon mustard
- ½ tsp fine sea salt
- ⅔ cup olive oil
For the broiled fish
- 2 6 oz skin-on filets Seremoni Grade Vermilion Rockfish
- 1 tsp fine sea salt
- Drizzle olive oil
Preheat your broiler. Line a quarter sheet tray with aluminum foil.
Begin by making the marinade for the peppers. Microplane the garlic cloves into a medium mixing bowl and submerge in the vinegar. Set aside for at least 5 minutes to macerate. This time helps to mellow the sharpness of the raw garlic. Whisk in the salt, chili flakes, and olive oil.
Spread the peppers out on the prepared tray, and place them under your broiled for about 5 minutes, until soft, bubbling and blistered. Every broiler is different, so keep a keen eye and adjust the timing accordingly.
Transfer the still warm blistered peppers into the marinade and use tongs to coat them thoroughly in the marinade. Set aside. Keep the aluminum lined sheet tray on stand by too, as you’ll reuse it for cooking the fish.
To make the aioli, begin by microplaning the garlic into a small mixing bowl. Submerge in the lemon juice and set aside for 5 minutes to macerate.
In a heavy bottomed mixing bowl, add the egg yolk, dijon mustard, and salt. Whisk to combine. Drop by drop start adding the olive oil, as you whisk constantly with your free hand. It’s important to take it slow in the beginning, as to not risk breaking the emulsion.
As the mayo begins to emulsify, it will begin to look buoyant and glossy. You can now add the olive oil in a steady stream, stirring all the while, until the mayo is quite thick and has guzzled up all of the oil. Add the lemon macerated garlic and whisk well to incorporate. Taste for seasoning, and adjust with a pinch of salt if needed.
To cook the fish, season both sides of each filet with salt, about ¼ teaspoon per side. Place the filets skin side up on the aluminum-lined baking sheet. Brush the skin with a drizzle of olive oil. Place under the broiler for about 3 minutes, until the flesh is opaque and the skin is crispy and charred around the edges.
Serve the broiled vermilion rockfish on a bed of the marinated peppers, and top with a big dollop of aioli.