- Featured Recipe -
Maryland Rockfish with Vegetable Crust
Chef Edwin ‘Zeus’ Harmon : Brighton's Restaurant - InterContinental Harbor CourtMethod of Preparation
Breading
- Dice all the vegetables very small.
- In 2 tbsp of butter, sweat the shallots, celery, green and red peppers, mushrooms, and carrots until they start to get soft, but remain slightly crunchy.
- Season with salt and pepper and fresh thyme.
- Add some diced black olive.
- Allow to cool for 2-4 minute off the heat.
- Add 2 tbsp. of butter off the heat.
- When the butter is melted, add breadcrumbs and chopped garlic and mix well.
Fish
- On a piece of plastic wrap, spread a little of the vegetable mix down and put the filet of the fish on it, skin side down and wrap. Put the wrapped fish in the refrigerator for an hour.
- Take out of the refrigerator and unwrap. Put in a pan lined with 1 tbsp. of butter. Sprinkle with 1 tbsp. of shallots. Sit the fish on top of the shallots and squeeze half of a lemon in the pan.
- Add a splash of vegetable stock half way to the fish. Do not cover the fish or the vegetable crust.
- Cover the pan with parchment paper
- Bake in the oven at 350° f until done, about 8-10 minutes.
- Serve with Roasted Fingerling potatoes and seasonal vegetables
Ingredients
2 T diced shallots
T chopped garlic
T diced celery
T each dice green and red peppers
T dice portabella mushroom
T dice carrots
Salt and Pepper to taste
Fresh Thyme
T Black olives
3 to 4 Tbsp. of Bread crumb 5 t butter
T chopped garlic
Half of lemon