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Charleston, SC
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Seared Local Wreckfish on a Bed of Cauliflower Puree
Seafood
Serves 4
Ingredients for Wreckfish
4 5-6 oz Wreckfish Filets
2 tbsp Extra Virgin Olive Oil
kosher or coarse ground Sea Salt, to taste
freshly ground White Pepper, to taste
Ingredients for Cauliflower Puree
1 tbsp blended Vegetable Oil
1 large julienned Yellow Onion
1 tbsp minced Garlic
1 head of Cauliflower; stem removed
1-1 ½ qt Heavy Cream
4 pats Butter
Salt & Pepper, to taste
4300 Ashley River Road, Charleston, SC, 29414
843-266-7477
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