1 medium shallot (diced)
1/2 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon Old Bay Seasoning
4 tablespoons pickled jalapenos (chopped)
1 medium tomato (chopped)-summer tomatoes are the yummiest
16 oz Bleu Cheese Salad Dressing (Naturally Fresh found in the Produce Dept. is our favorite)
1/4 cup whipped cream cheese
3/4 cup cooked rockfish (finely shredded)
Rockfish Preparation (Foil Steamed):
Remove skin and all dark meat, then place filets in foil packet
Drizzle with fresh lemon juice
Lightly salt and pepper
Sprinkle 1 tablespoon of dried parsley over filets
Seal packet tightly-cook 425 degrees for about 20 minutes.
Cooking time will vary with thickness of filets. Fish should flake easily.
In medium bowl, combine bleu cheese dressing and cream cheese. Fold in cream cheese, being careful not to break up bleu cheese chunks. Add seasonings, then shallots, tomatoes and jalapenos. Finally, fold in shredded rockfish.
Don't be afraid to add or delete ingredients according to your taste preference.
Suggested dippers are fresh vegetables, crackers, corn chips and bread sticks.