The Literate Chef

Posts Tagged ‘Bermuda Rockfish’

Pan-Seared Black Sea Bass

In Fish, Recipes, Seafood on May 22, 2012 at 8:10 PM

Pan-Seared Black Sea Bass

(Preparation and active cooking time 45 minutes – Serves 2)

Ingredients:

½ cup of canned creamed corn
½ cup of coconut milk
½ cup of clam juice
2 tsp. fresh minced ginger, 1 piece about 1inch by ½ inch, peeled
¼ tsp. curry powder
6 large shrimp, cleaned & de-veined
¾ lb. fillet of Black Sea Bass
1 Tbsp. chopped fresh tarragon
1 Tbsp. chopped fresh chives
1 & 1/2 Tbsp. Extra Virgin Olive Oil
Kosher Salt

Preparation:

1.    Pre-heat oven to 400 degrees.
2.    Remove fish and shrimp from refrigerator and bring to room temperature.
3.    While the oven is heating, mince the ginger, chop the tarragon and chives and clean & de-vein the shrimp. Also measure out all of the other ingredients and set aside.
4.    When the oven is heated, place the corn on a baking sheet and roast for 15 minutes.
5.    In the meantime, add the coconut milk and clam juice to a small 1 or 2 quart pot and slowly bring to a boil on medium-low heat. Add the minced ginger and the curry powder.
6.    When the corn is done, puree it and whisk it into the broth.
7.    Add the shrimp and let cook slowly until pink, keep warm on very low heat.
8.    Add most of the chopped tarragon and chives to the broth, reserving a little for garnish.
9.    Season both sides of the fish with Kosher Salt.
10.    Heat a heavy stainless steel sauté pan on high, add olive oil to the pan and heat on high until it shimmers.
11.    Slowly add the fish fillets, skin side down. The fish will buckle up, so push it down for a few seconds to keep it flat. Cook for 2 minutes and turn.
12.    Continue cooking for 4 more minutes, shutting the heat for the last minute. Note
13.    While the fish is cooking in step 12, spoon the shrimps and broth into bowls.
14.    Add the fish fillets when done, skin side down and sprinkle the remaining tarragon and chives over them.
15.    Serve immediately with hot, crispy French bread to soak up the broth.

Note: This cooking time is predicated on using Black Sea Bass, which is about ½ to ¾ of an inch thick. If using Striped Bass or any thicker fish, increase the cooking time accordingly.

Please see On Tour With The Literate Chef-Bermuda, Part II

On Tour with The Literate Chef – Bermuda, Part II

In General Articles on May 22, 2012 at 8:08 PM

Continued from Part I

Day Two greeted us with sunshine, a light breeze and cheerful birdsong at the complimentary Royal Palms breakfast. However, our high expectations for the day, which included a round of golf at The Mid-Ocean Club for Colin, Bernadette and Bob, a ferry ride to St. George’s and getting swizzled at the Swizzle Inn for Betty, Cathie and me, as well as dinner for all at Tom Moore’s Tavern, were to be quickly dashed by the onset of what would turn out to be a 12 hour storm.

Our first inkling of the need for flexibility was an e-mail, warning of impending thunderstorms and the recommendation that golf be postponed for two days. That ruled out the idea of a ferry ride to St. George as well. We held an emergency committee meeting in Ascots bar and over a round of Bloody Mary’s, it was decided that we would walk down to Front St., instead, do some shopping and then have lunch.

There’s Nothing I Like Better Than the Taste of a Bloody Mary in the Morning

Gifts for the grandchildren, linens for the table, and assorted dry goods having been acquired, Cathie, our Bermuda guru, after some quick research, suggested Bolero for lunch. Here is where serendipity stepped in and changed the rest of the trip.

Bermuda Harbor before the Rains Came

We arrived at Bolero Brasserie fairly well soaked, the rain having begun in earnest about 20 minutes earlier. As we were being seated, the wind out of the southwest increased in intensity, sheets of rain pounded the windows and the view of the harbor across the street was completely obscured. But, we settled in at our table, ordered several bottles of well-chilled Sancerre, and studied the fantastic menu.

The Starters included: Mouclade, (mussels steamed with leeks shallots, garlic, Vermouth, cream, a hint of curry), it sounded, looked and was delicious and The Literate Chef has placed this on his ‘to-do’ list; Posh Egg Benedict (poached egg, Parma ham, truffle Hollandaise, toasted baguette) was well received by those who ordered it; and the special that day, a small Cassoulet (which has been on The Literate Chef’s ‘to-do’ list ever since a trip to southwestern France and the Canal du Midi) that I could not resist. Suffice it to say, it was an interesting menu and deserves many more visits.

The Mains were equally interesting, but the choice here was much more daunting. Choices! Choices!! Choices!!! I opted for the Pan-Roasted Bermuda Rockfish and was not disappointed. I decided to try to replicate this at home, but since Bermuda Rockfish is presumably only available in Bermuda, I used locally caught (off of Martha’s Vineyard according to our local fishmonger) Black Sea Bass. Since it is not as thick as Bermuda Rockfish or Striped Bass, which would have been my first choice, I decided to Pan-Sear rather than Pan-Roast it. The quantity of the other ingredients was pure guess work on my part. Even if you don’t like coconut flavor, I recommend that you try Pan-Seared Black Sea Bass, as the coconut milk is substantially diluted by clam juice and pureed roasted corn.

We leisurely enjoyed our lunch, but the working people had to get back to work and the restaurant began to empty out. Being excluded from that category and as the torrents of rain were still pounding the window, we were in no hurry to leave. The table next to us seemed to be in a similar situation. One of guys there, noticing that our supply of Sancerre had mysteriously been depleted, came over generously bearing a bottle of wine and introduced himself. Dave is the Sales & Marketing Manager of Wairau River Wines of Marlborough, New Zealand (think eyebrow when pronouncing Wairau), and he came bearing a bottle of his delicious Sauvignon Blanc, which was as good, if not better than the more expensive Sancerre.

As luck would have it, when we invited Dave to join us, he sat next to Bob, a veteran Rugby player at Fordham University and the New York Athletic Club, who is anything but shy. Bob, a very quick study, offered that he had been to NZ and played in a Rugby match there in another life. As it turned out Dave is also a Rugger and not only that, but upon further discussion they discovered that they knew several players in common, despite the fact that age wise, Bob could have been Dave’s father. Degrees of latitudinal and longitudinal separation rapidly diminished, and with a common interest in Rugby and wine having been established, the afternoon took a decidedly different turn.

Laughter and stories abounded, Dave introduced us to his friend and associate, Matthew, VP of International Sales for Terlato Wines International, which markets Wairau River wines. Matthew joined us with a bottle of another wine that Terlato markets, a delicious and very seductive Two Hands Shiraz, to be exact.

With Thanks to Matthew and the Barossa Valley

As the wines were consumed and the stories continued and we learned about grape growing and wine production in New Zealand, someone mentioned The Haka, a traditional dance form of the Maori.  New Zealand teams frequently perform it both locally and internationally before a game. After much coaxing from the Americans, Dave agreed to give us a performance of The Haka. He was fantastic and it was the highlight of the day.

Meeting those Kiwis, drinking wine and telling and listening to stories was an absolute delight, and to think, it might never have happened if that storm had missed the island and we had gone on with our original plans. But there was to be an additional bonus from that dark & stormy afternoon, Dave and Matthew told us about Beau Rivage and Chef Jean-Claude, and serendipity would abide.

To Be Continued, once again…

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