“rockfish (aka Striped Bass) w/ beet greens, courtesy of @localsseafood @wwfm”

He followed this Video Recipe and said it was “Really easy!”

The NC 10% Campaign challenges you to spend at least 10% of your food dollars on locally produced foods to build our NC local food economy.

Join the Campaign to track the demand for LOCAL FOODS across NC and to build our NC local food economy!

A Center for Environmental Farming Systems Initiative www.cefs.ncsu.edu

Great article in the New York Times this week by Melissa Clark:

A WHOLE roasted fish is the aquatic analogue to roast chicken. It’s easy to prepare, forgiving and adaptable.

>> Read the Article HERE

He followed this video recipe: http://youtu.be/nF1J5Cu-rwY

>> Order NC Oysters HERE

If you shuck it, don’t chuck it!
There are 12 oyster shell recycling locations in Wake Co. http://portal.ncdenr.org/web/mf/public-oyster-shell-recycling-locations

Put two slits in the fish on both sides and then cover with rock salt and fresh lemon juice. Grill in a grilling basket until the skin is crispy and the flesh is white and flakey.

You will need: (8 servings)

• 1 lb white flaky/meaty fish, diced (We suggest Sheepshead, Monkfish, Striped Bass)
• 1/2 small red onion thinly sliced
• 1/2 cucumber diced
• 1 jalepeño diced (remove seeds)
• 1 medium carrot thinly sliced
• 1/2 cup finely chopped cilantro
• 1 tbs sea salt
• 2 tbs olive oil
• Citrus Juice: 4 limes, 4 lemons, 1 grapefruit, pinch of salt

Marinate diced fish in citrus juice for 1 hour, strain. Add all the veggies and toss with oil and salt. Refrigerate for about an hour to let flavors settle. Serve with a side of avocado, radishes and white corn chips.

Be sure to check out their Pescado Fresco con Mole Pipian:
Chipotle pan-fried catch of the week, over a homemade tostada, sautéed spinach and
mushrooms. Finished with mole pipian and served with a mango, beet, and goat cheese
salad.

Here’s another great article: Hooked on the Half Shell

YOU WILL NEED:
1 ½# Fresh Tilefish from Locals Seafood, cut into 4 6-oz portions
Olive oil for sautéing, salt and white pepper for seasoning, and cheesecloth for straining

For the Seasoned Cornmeal:
1 Cup Cornmeal
1 Cup All-Purpose Flour
1 Tbsp Salt, 1 tsp White Pepper, ½ tsp Dry Thyme, 1/8 tsp Cayenne Pepper

For the Ratatouille:
1 Rosa Bianca Eggplant (Wild Onion Farms)
1 Zucchini
1 Yellow Squash
1 Red Pepper
1 Yellow Pepper
1 Sweet Onion
6 cloves of Garlic
1 tsp. Dry Thyme
½ pint Sungold Cherry Tomatoes, halved
½ pint Bing Cherry Tomatoes, halved (Hilltop Farms)
½ Cup Dry White Wine
2 Tbsp Fresh Lemon Juice
¼ Cup Fresh Basil and Oregano, chopped

For the Polenta:
1 Cup Cornmeal
1 ½ Cup Chicken Stock
1 ½ Cup Whole Milk
¼ Cup Grated Parmesan Cheese

For the Heirloom Tomato Broth:
2# of the ripest, ugliest Heirloom Tomatoes, trimmed and chopped
(Save the pretty ones to slice for salads and sandwiches!)
pinch of sugar
¼ Cup Dry Sherry
2 Tbsp Sherry Vinegar
1 tsp fresh Lemon Juice

WHAT TO DO:
Prepare the Tomato Broth
(This should be done a day in advance.)
Line a kitchen strainer with cheesecloth. Puree heirloom tomatoes with a pinch of salt, pepper and sugar until smooth. Pour into cheesecloth lined strainer and strain overnight. Add Dry Sherry and Sherry Vinegar to Tomato Juice and bring to a simmer. (Use a non- reactive, non-aluminum pan if you have one.) Skim away any particles that float to the top. Reduce by 1/3, adjust seasoning with salt and pepper and finish with Fresh Lemon Juice.

Prepare the Ratatouille
(The flavors really come together if you can make this a day in advance, as well.)
Dice all of your vegetables(Eggplant through Onion) in a medium dice and saute each vegetable separately over medium high heat, seasoning lightly with salt and pepper. In a large pot over medium heat, sauté Garlic until fragrant then add Dry Thyme, all sautéed vegetables and Sungold and Bing Cherry tomatoes. Cook until juices of tomatoes start to come out and add White Wine. Continue cooking until most, but not all of the liquid has evaporated. Adjust seasoning to taste and finish with fresh Lemon Juice and fresh Basil and Oregano.

Prepare the Polenta
(Start this right before you’re ready to cook the fish. It takes about 30 minutes.)
Add Chicken Stock and Whole Milk to a medium sauce pot. Season lightly with salt and pepper. When liquid comes to a simmer, slowly whisk in Cornmeal, trying to avoid lumps. Once polenta is smooth, turn heat down to low and whisk every few minutes. You may need to add an extra Tbsp or two of Chicken Stock or water if the Polenta gets too thick. After about 30 minutes, check for seasoning and doneness of Cornmeal. It should be smooth, not gritty or lumpy. Whisk in Parmesan Cheese and adjust seasoning to taste.

Prepare the Fish (Start this when your polenta is almost done. This is a good time to start
warming up your Ratatouille and Tomato Broth, also.)
Season the Tilefish filets lightly with salt and white pepper. Dredge in the seasoned cornmeal and add to a sauté pan over medium-high heat with olive oil. Cook on first side until golden brown, about three minutes, turn and repeat on other side. Depending on the thickness of the filets, you may need to turn the heat down so the outside doesn’t get too dark before the inside is done. The fish is done when it feels firm to the touch but is still very moist.

To Serve
I like to serve this is a large bowl so all the juices from the fish and vegetables combine with the broth to make an incredible sauce. Arrange Polenta, Ratatouille and Tilefish in the bowl however you like and pour the warmed Heirloom Tomato Broth over. Enjoy!

Stop by Vinnies Steakhouse to have Chef Tom prepare this dish for you!