Rockfish Seafood & Grill in Lewisville serves fresh seafood dishes popular throughout the region
Louisiana okra ($5 to $7) is a signature dish at Rockfish, said Mark Maddock, vice president of operations at Rockfish. The recipe has not changed for twenty years. (Renee Yan/Community Impact Journal)
Rockfish Seafood & Grill in Lewisville has been around since 2014. The Lewisville location is one of the company’s two newest locations in North Texas. There are now 10 Rockfish restaurants in the Dallas and Houston areas.
“What hasn’t changed at all is food quality,” said Mark Maddock, the company’s longtime vice president of operations.
Seafood, as the restaurant’s name suggests, features prominently in many of Rockfish’s dishes. The menu includes salmon, shrimp, mahi, trout and more served in different cooking styles, Maddock said.
But there are also several non-seafood products, such as pasta, barbecued ribs and steak.
“Rockfish was founded as a chef-led concept,” he said. “There are people who started these recipes originally, and most of these recipes are still in place at Rockfish.”
One such recipe is the restaurant’s signature okra, Maddock said.
“This recipe hasn’t changed in about 20 years,” he said. “He has a specific Louisiana roux that we use as a starting point. … After working here for 17 years, it’s something I still eat every day.
Rockfish also offers a full bar and dessert menu. One of the most popular desserts is 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 drizzled with bourbon butter sauce. • Almost everything at Rockfish 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 who come, literally, twice a week, three times a week,” he said. “So when we tweak our menu a bit or bring in new items, they get really excited.”
Cooking all these dishes from scratch can be a laborious process, but customers really appreciate the quality, he said.
“It’s the norm for someone to drop their fork, watch [me] and say, ‘This is amazing. It’s fantastic. How do you do that? That’s why I come here, because I can’t replicate that at home,” Maddock said.