The Maryland Rockfish, also called striped bass, is a challenge to catch and a delight to eat. There are many ways I have cooked this tasty fleshy fish but this is one of my favorites, cut into cutlets, grilled and serve with Orzo (κριθαρακι) with lemony Greek flavor!!

Ingredients (4-6 portions)

Rockfish (about 6lb)

Olive oil

For the brine

Water 3lt

Salt 1/3cup

For the Orzo

Orzo 3cups (I used Greek Kritharaki MIsko the thick one) with 8cups water

Celery chopped ½ cup

Carrots diced 2

White onion 1 big one chopped

Salt and black pepper

Fresh rosemary chopped

Red bell pepper 1/2cup finely diced

For the emulsion

Lemon juice 1/2cup

Dijon mustard 2tsp

Olive oil 1cup

Fresh dill chopped 1/3cup


  1. Cut the fish to cutlets and wash pieces (see video)
  2. Immerse the fish in cold brine for at least 1 hour, strain and dry.
  3. Brush fish cutlets with olive oil and grill, keep warm in very low oven
  4. Prepare the vegetables for the orzo
  5. In heavy bottom pot add olive oil and sauté the mirepoix (onion, carrots, celery)
  6. Add the water and bring to a boil
  7. Add the Orzo and stir for about 2 minutes continually
  8. Season with salt and pepper
  9. Add fresh chopped rosemary, cover the pot and turn off the heat completely but let the pot in the same position for 20 minutes.
  10. Make the emulsion with 1/2cup lemon juice, 2tsp Dijon mustard, 1cup olive oil, 1/2tsp salt and 1/3cups chopped fresh dill
  11. After 20 minutes past stir the Orzo and add half of the lemon mustard emulsion and the diced red pepper. Close with the lid and wait another 5 minutes
  12. Serve fish over Orzo and top with the rest of lemon and mustard emulsion

Recipe and photos chef Tony Kavalieros

watch the video here