Bertolli

Charleston Seafood Recipe List

Middleton Place

4300 Ashley River Road, Charleston, SC 29414
843-266-7477

Seared Local Wreckfish on a Bed of Cauliflower Puree

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

Method for Wreckfish

• Place a medium sized, non-stick pan on a medium-high flame.
• Add the olive oil and allow the pan to heat.
• Tilt the pan to ensure that the oil coats the surface of the pan.
• While the pan heats, lightly season the fish with salt and white pepper.
• Once the pan is hot, gently place the fish flesh side down and sear for approximately 1-2 minutes or until a golden brown sear has been achieved.
• Once seared, turn the fish over with tongs or a spatula and place in a 375º oven for approximately 8-10 minutes.
• Pull out of oven and allow to rest until ready to serve.

Method for Cauliflower Puree

• Sweat the onion and garlic in a sauce pot with olive oil.
• Break apart the head of cauliflower, rinse well and place in a 4 quart pot or sauce pan.
• Cover the cauliflower with heavy cream and let simmer on low heat for 30 minutes or until the cauliflower begins to soften. Do not rush this process as it will scorch the cream at a higher temperature.
• Slowly add your butter and begin to blend on a high setting with your immersion blender.
• When the liquid and cauliflower are incorporated to a smooth silky texture, add your salt and white pepper.
• Serve and enjoy.

Our Social Media Pages

Facebook Twitter Pinterest LinkedIn

Our App Stores

Apple Store Google Play