coastal cuisine

'Fish' On

Monday, August 4, 2008

One of our favorite sustainable seafood restaurants, Fish on upper King Street, has been on summer vacation since the middle of June, closing its doors as it undergoes some renovations. We’re sure the face-lift will be well worth the wait, but by now, we’re hankering for some fresh, local grouper, tilapia or bass — anything with Executive Chef Nico Romo’s signature French-Asian twist — to hold us over until September. That’s when owner Patrick Properties says the restaurant will start serving again. Thankfully, Chef Nico cooked up some tasty mid-summer recipes that we could make in our own kitchen (or at least attempt to) while Fish freshens up for fall.

Poached flounder

Tideline Magaine

Poached flounder

Ingredients

• 4 tablespoons of divided butter

• 1 teaspoon of Siracha sauce

• 1 teaspoon of lime juice

• 1 ounce of chopped parsley

• 6 ounces of flounder

• Salt and pepper to taste

• 1 vacuum bag

• 4 ounces of haricots verts

• 1 small carrot, sliced

• 1 cup of chicken stock

• 1 teaspoon ground ginger

• 1 ounce of maple syrup

Preparation

Melt half the butter with the Siracha, the lime juice and chopped parsley. Season the flounder with salt and pepper then place it in the vacuum bag witht he butter sauce. Seal the vacuum bag and cook the flounder in boiling water or a steamer for 10 minutes. (You can poach the fish in the liquid should you not have the vacuum bag or Ziploc.)

Meanwhile, sauté the haricots verts and carrot in chicken stock with remaining butter, ground ginger, maple syrup, salt and pepper to taste. Place the flounder in bowl and surround with vegetables; top with remaining sauces. Makes one serving.

Slow-cooked red grouper

Ingredients

• 8 ounces of red grouper (per person)

• 6 ounces of duck fat

• 6 ounces of olive oil

• 3 ounces of sea beans

• 3 ounces of snow peas

• 4 ounces of butter

• 6 ounces of chicken stock

• 1 shallot

• 1 piece of lemongrass

Curry sauce ingredients

• 2 ounces of green curry

• ½ an onion, chopped

• 3 cloves of garlic, minced

• 1 ounce of ginger, minced

• 2 ounces of white wine

• 4 ounces of Mirin

Preparation

Prepare green curry sauce by simply adding all ingredients at once. Set aside.

Dip grouper in duck fat and olive oil, then slow cook the fish at 150 degrees F. This kills any bacteria but keeps the fish extremely moist.

Sauté the sea bean and snow peas in chicken stock and butter until they are al dente (slightly firm). Serve with green curry sauce.

COOK’S NOTES: Sea beans, also known as sea asparagus, samphire and glasswort, are the small, fleshy stems and branches of salty seacoast plants in the beet family. When young, the plants look like green, branching coral with reddish tips. They are crisp and tender, and can be eaten raw. Your best bet for purchasing sea beans are at Whole Foods or local farmers markets. You can buy frozen duck fat at speciality stores such as Ted’s Butcher Block. You can substitue amberjack, snapper, dolphin, catfish, tilefish or shark in this recipe.

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