Bertolli

Charleston Seafood Recipe List

McCrady's

2 Unity Alley, Charleston, SC 29401
843-577-0025

Triggerfish With a Pistou of Garden Vegetables & Herbs

Serves 4

Ingredients for the Fish

2 whole Triggerfish, cut into 4 fillets
Canola oil
juice of 1 Lemon
2 tbsp Extra Virgin Olive Oil
Salt
Cayenne Pepper

Ingredients for the Vegetables

The idea of this dish is to utilize what is fresh daily, to capture the specific flavor of a day in the garden.  The concept is to serve the vegetables cooked, raw and pureed.  Simply go to the market and choose five or six of the best looking vegetables. Choose the ones that catch your eye, you will enjoy cooking them the most. All vegetables should be cleaned properly and cut into bite sized pieces, saving some whole for shaving.  All vegetables should be cooked separately in just enough vegetable stock to cover them over medium heat. We like to cover the vegetables with parchment paper while they are simmering. The vegetables are done cooking when they are fork tender.  When they are tender, remove vegetables from the stock and hold on a baking sheet on the countertop and reserve the remaining liquid.  Combine all the cooking liquids from each individual vegetable into a medium sauce pan.  This liquid will be used to reheat the vegetables together when you are ready to serve.  For the shaved vegetables simply shave a few slices of the vegetables on a mandoline as you need them, this should be one of the last steps.  For the purees, choose which vegetables you want on the plate and puree them separately with some vegetable stock and hold them warm.

NOTE: The recipe for the vegetable stock is below, this is a very important part of the recipe and the leftovers can be frozen and saved for a later use.
 

1 gallon Water
5 Carrots, peeled & rough chopped
2 medium Onions, peeled & rough chopped
2 Shallots, peeled & chopped
2 Leeks, cleaned & chopped
1 Fennel Bulb, whole with fronds
2 fresh Bay Leaves
2 bunches fresh Parsley
2 tbsp sugar
6 small Garlic Cloves, peeled and left whole
1 cup white wine

Ingredients for the Pistou

2 bunches Fresh Basil
1 clove Garlic, peeled & chopped
2 tbsp Olive Oil
Salt
Sugar
White Pepper

Method for the Fish

• Preheat oven to 300° F.
• In a medium saute pan; cooking 1 fillet at a time; over high heat; add enough canola oil to cover the bottom.
• When oil is shimmering, season the fish with salt and cayenne pepper; add to pan skin side up and do not disturb.
• The goal is to cook the fish until golden brown and place on a baking sheet skin side down; reserve.
• Repeat process with remaining 3 pieces of triggerfish.
• When all fish are seared on one side, drizzle with olive oil and a little lemon juice.
• Hold the fish on the countertop until you are ready to finish the dish.

Method for the Vegetable Stock

• Combine all ingredients in a large stockpot.
• Bring to a low simmer over medium heat for 25 minutes.
• Refrigerate, do not strain.  Store stock with all vegetables in it and strain as needed.

Method for Pistou

• Remove basil leaves from the stem and blanch them for 2 seconds in boiling salted water; shock in ice water.
• Place basil and garlic in a blender and begin pureeing on high speed.
• Season with salt, white pepper and sugar; adding ice water as needed to keep the puree spinning properly.
• When mixture appears to be smooth; start drizzling in the olive oil very slowly to emulsify.
• Strain and hold warm.

To Finish

• Reheat all the vegetables together in the reserved cooking liquids.
• Place fish in the oven and heat until cooked through, about 6 minutes.
• Cover the bottom of 4 warm bowls with the pistou broth and divide the vegetables evenly between the four bowls.
• When fish is just cooked through place on top of the vegetables.
• The dish should be finished with lots of herbs, leaves, edible flowers and the shaved vegetables. 

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