Rockfish Seafood & Grill serves fresh, popular seafood dishes and more

The cobb salad ($8.50) contains diced avocado, tomatoes, blue cheese crumbles, eggs and a house remoulade. Customers can also add their choice of protein: chicken, shrimp, ahi tuna or salmon ($3-$6). (Renee Yan/Community Impact Newspaper)
The cobb salad ($8.50) contains diced avocado, tomatoes, blue cheese crumbles, eggs and a house remoulade. Customers can also add their choice of protein: chicken, shrimp, ahi tuna or salmon ($3-$6). (Renee Yan/Community Impact Newspaper)

The cobb salad ($8.50) contains diced avocado, tomatoes, blue cheese crumbles, eggs and a house remoulade. Customers can also add their choice of protein: chicken, shrimp, ahi tuna or salmon ($3-$6). (Renee Yan/Community Impact Newspaper)

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Mark Maddock has worked at Rockfish for 17 years, starting as a general manager and financial partner before becoming vice president of operations.
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The Louisiana gumbo ($5-$7) is a signature dish at Rockfish, said Mark Maddock, vice president of operations for the restaurant. (Renee Yan/Community Impact Newspaper)
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One of the most popular desserts is the homemade bread pudding ($6), which is served with a bourbon butter sauce. (Renee Yan/Community Impact Newspaper)
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One of the most popular dessert dishes is the homemade bread pudding ($6), which is served with a bourbon butter sauce. (Renee Yan/Community Impact Newspaper)
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The island mahi ($20) sits on a bed of white rice and is served with sauteed broccoli and two large coconut-crusted shrimp. (Renee Yan/Community Impact Newspaper)
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One of the most popular dessert dishes is the homemade bread pudding ($6), which is served with a bourbon butter sauce. (Renee Yan/Community Impact Newspaper)
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The island mahi ($20) sits on a bed of white rice and is served with sauteed broccoli and two large coconut-crusted shrimp. (Renee Yan/Community Impact Newspaper)
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The crab and artichoke stuffed salmon ($18.50) features grilled Atlantic salmon, artichoke hearts, fresh spinach, crab and spinach. It is served with orzo pasta and asparagus, dressed in a lemon basil butter. (Renee Yan/Community Impact Newspaper)
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The crab and artichoke stuffed salmon ($18.50) features grilled Atlantic salmon, artichoke hearts, fresh spinach, crab and spinach. It is served with orzo pasta and asparagus, dressed in a lemon basil butter. (Renee Yan/Community Impact Newspaper)
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The crab and artichoke stuffed salmon ($18.50) features grilled Atlantic salmon, artichoke hearts, fresh spinach, crab and spinach. It is served with orzo pasta and asparagus, dressed in a lemon basil butter. (Renee Yan/Community Impact Newspaper)
Rockfish Seafood & Grill in Frisco has been around since 2015. Frisco is the most recent location for the company, which now has 10 restaurants in the Dallas and Houston areas.

“What hasn’t changed at all is the food quality,” said Mark Maddock, the company’s longtime vice president of operations.

Seafood—as the restaurant’s name suggests—stars in many of Rockfish’s dishes. The menu features salmon, shrimp, mahi, trout and more served in various cooking styles, Maddock said. But there are also several non-seafood items, such as pasta, barbecued ribs and steak.

“Rockfish was founded as a chef-driven concept,” he said. “There are people that have started those recipes originally, and most of those recipes are still in place at Rockfish.”

One such recipe is the eatery’s signature gumbo, Maddock said.

“That recipe hasn’t changed in 20-something years,” he said. “It has a specific roux from Louisiana that we use as the starting point. ... After working here for 17 years, it’s something I still eat every day.”

Rockfish also features a full bar and a dessert menu. One of the most popular desserts is the bread pudding, Maddock said. It starts with French croissants and a baguette. Eggs, sugar, heavy cream and vanilla are added, and the end result resembles a dense cake doused with a bourbon-butter sauce. Nearly everything is cooked from scratch. The restaurant also promotes seasonal recipes showcasing the kitchen’s culinary creativity.

“We have a lot of regulars at Rockfish—a lot of people that come literally two times a week, three times a week,” he said. “So, when we change our menu up a little bit or bring in new items, they get very excited.”

Cooking all these from-scratch dishes can be a labor-intensive process, but customers really appreciate the quality, he said.
“It is the norm for somebody to drop their fork, look at [me] and say, ‘This is amazing. This is fantastic. How do you do this? That’s why I come here because I can’t duplicate this at home,’” Maddock said.


William C. Wadsack contributed to this story.


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