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Cut rockfish into serving-sized pieces. Combine water, lemon and salt in skillet; bring to boil. Add rockfish. (if necessary, add boiling water to cover fish.) Reduce heat and simmer about 10 minutes cooking time per inch of thickness measured at its thickest part or until rockfish flakes easily when tested with a fork. Transfer to serving dish. Keep warm. Reserve 2/3 cup poaching liquid for Dill Sauce. Serve rockfish hot with Dill Sauce. Makes 4 or 5 servings.
Sauté 1-1/2 teaspoons finely chopped onion in 1 tablespoon butter or margarine. Stir in 1 tablespoon flour, 1/4 to 1/2 teaspoon salt, 1/4 teaspoon crushed dill weed and dash pepper; cook until bubbly. Gradually add 2/3 cup reserved poaching liquid and 1-1/2 teaspoons lemon juice; cook and stir until thickened. Stir half of mixture into 1 slightly beaten egg yolk; return to hot mixture in pan. Cook and stir 2 minutes longer. Makes about 2/3 cup.
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If you have any questions about Alaska seafood write to ASMI at:Info@AlaskaSeafood.org