During the 2008 Fifth Annual Great American Seafood Cook-Off competition, Campbell of Maryland cooked and presented this great Pan Roasted Glazed Rockfish with Peas and Carrots recipe, which is a favorite of mine. Check out its ingredients and cooking procedures below. It serves 8.

Rockfish - 3 pounds Rockfish; Salt & Pepper, to taste; 1 Tablespoon Thyme; 8 ounces Crab or Shrimp; Butter, as needed. Cut the Rockfish into 16 two ounce portions. Season Rockfish with salt, pepper and chopped thyme. Season crab or shrimp with salt and red pepper. Sauté in butter. Sauté Rockfish over medium heat on one side remove from sauté pan. Remove excess grease from saute pan. Over high heat add fish and sauce. Reduce and cook until fish is done.

Taco - 8 each Bread, sliced; 2 Tablespoons Butter; 1/3 cup stewed tomatoes; Red Pepper, to taste; Salt, to taste. Slice bread thinly and cut with a small cookie cutter. Brush bread with seasoned butter. Bake at 350 degrees for 10 minutes.

Pea Puree - 1 small Onion, thinly sliced; 4 cups Frozen Sweet Peas; ¼ cup heavy cream; 8 Tablespoons Butter; Salt & Pepper, to taste. Over medium heat sweat the onion until translucent remove and reserve. Place the peas into a pot of salted boiling water until done. Place the peas and onions into a blender. Add heavy cream and butter. Blend until you have the consistency of mash potatoes.

Peas & Carrots - 24 each Baby Carrots; 8 ounces Fresh Peas or Frozen; 8 Tablespoons Butter; 2 cloves Garlic, sliced; 2 each Oyster or Regular Mushroom; 2 each Shallots, sliced; Salt & Pepper, to taste. Sauté the peas & carrots in brown butter season with salt and pepper. Sauté the mushroom with the garlic and shallots. Re-season to taste.

Sauce - 4 ounces Prepared Veal Stock (can be found in Specialty Store); 2 bottles Shock Top beer; 1 each Onion, rough chopped; 6 ounces Mushroom, rough chopped; 1 each Bay Leaf; 4 each Peppercorn.

Assembly: Place a spoonful of the pea purée in the center of the plate top purée with Rockfish. Randomly place the peas and carrots around the purée. Finish with sauce. Serve immediately.
*Source: http://greatamericanseafoodcookoff.com/GASCO2008/_contest/campbell.html.