Honey-Mustard Broiled Rockfish

Rockfish, also called Pacific snapper or rock cod, is a flaky, mild-flavored white fish that loves a bold glaze. Mahi-mahi, halibut, or cod will sub in just as well if your market doesn’t carry it.

The glaze is a classic four-ingredient honey-mustard with a hit of lime juice for acid and dried dill for that briny, herbal note. Mayonnaise might sound off but it’s the binder, holding the honey and mustard against the fish so the glaze doesn’t slide off under the broiler. The high-fat coating also keeps the fish from drying out under direct heat.

Panko crumbs are not a substitute for Italian breadcrumbs here. They’re a different texture entirely, dry, jagged, and large, and they crisp into a crunchy, almost tempura-like crust under the broiler. Standard breadcrumbs turn pasty.

Five inches from the heat is the sweet spot. Closer and the panko burns before the fish cooks through. Farther and the crust never crisps. Use the rule of 12 minutes per inch of thickness, and pull when the internal temperature hits 140°F (60°C). The fish keeps cooking off the heat and lands at the perfect 145°F (63°C) by serving time.

Kitchen Tips

• Pat the rockfish dry with paper towels before glazing. Wet fish lets the glaze pool instead of cling.
• Watch the broiler the whole time. Panko goes from golden to charcoal in about 30 seconds.
• Serve with lime wedges for squeezing right before eating, the citrus brightens the rich glaze.
• A side of rice pilaf or simple roasted asparagus rounds out the plate.

Variations

• Swap dill for fresh tarragon or chopped chives.
• Use grainy Dijon mustard for a more textured glaze with mustard seed pop.
• Replace lime juice with lemon and add 1 teaspoon capers to the glaze for a brighter, briny version.