Martha's Vineyard restaurants offer Derby recipes
With Martha's Vineyard's enthusiastic population of fisherman competing in the 64th annual Martha's Vineyard Striped Bass and Bluefish Fishing Derby, many dinners during the next few weeks are likely to contain the scent of something fishy. Household cooks might appreciate finding new ways to prepare striped bass, bluefish, and bonito. Three chefs from some of Martha's Vineyard's top restaurants have lent their expertise, sharing recipes that have proven to generate clean plates and praise.
Alchemy: Executive Chef Craig Decker
Pan Roasted Striped Bass With Grilled Corn Salsa
Salsa
4 ears of corn, husks removed
2 avocados, peeled, seeded and small dice
1 red onion, small dice
1 pint Sweet-100s tomatoes, cut in half
4 jalapeno pepper, split, seeded and minced
2 tbsp. basil, chopped
2 tbsp. red wine vinegar
3 tbsp. extra virgin olive oil
1 lime juiced
salt and pepper
Prepare Salsa:
Season corn with olive oil, salt, pepper and grill. When corn is done and cooled, shave corn on one end with sharp knife. Add remaining ingredients to corn, mix and let sit for 30 minutes.
Cooking Bass:
Preheat oven to 425. Heat 2 tablespoons of olive oil in large ovenproof pan. Place fish in pan and brown on one side. Turn fish over and cook in oven for 8 to 10 minutes. Serves four.
Atria: Chef/owner Christian Thornton
Panko and Basil Crusted Bonito with Summer Heirloom Tomatoes
Ingredients
8 Bonito Fillets
3 Large Heirloom Tomatoes
1 Bunch Basil
1/2 cup Shredded Parmesan
1/2 cup Olive Oil
1/2 cup Balsamic Vinegar
Panko-Basil Crust
1 cup Panko (Japanese Bread Crumbs)
1/2 cup Pesto
2 tbsp. Olive Oil
Salt and Pepper to Taste
(Combine and Mix)
Preparation:
Preheat oven to 350
Place fish on an oiled sheet pan.
Cover evenly with the basil-panko mixture.
Bake for 15 minuets or until the crust is golden. Slice the tomatoes and layer on a platter or dinner plate.
Rough chop the basil and plates with the shredded Parmesan.
Place the roasted fish on the plate and pour the olive oil and balsamic vinegar around the plate. Serves eight.
Mediterranean: Executive chef/owner Doug Hewson
Wicked Fresh Island Bluefish or Bass Pan Seared with a (Island Basil) Pesto Crust Topped with Island Tomato Vinaigrette
Ingredients
Pesto
1pound Island Basil Leaves, washed and dried
1 cup extra virgin olive oil
1/4 cup chopped garlic
1/3 cup grated parmesan
Salt and pepper to taste
Combine all ingredients in a food processor. Run on "pulse" until a slightly chunky paste is formed.
Freeze or refrigerate remainder: this pesto will hold two weeks in fridge or three months in the freezer.
Vinaigrette:
Use your favorite variety of vine-ripened tomatoes
3-4 medium/large tomatoes cut ½-inch chunks
Small red onion diced to ¼-inch scallion cut on the diagonal 1/4"
6 leaves of basil cut into thin strips (chiffonade)
1/2 cup white balsamic vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Combine all ingredients in a non-aluminum vessel and let stand covered at room temperature for 30 minutes or for two hours in the refrigerator.
Do not substitute regular balsamic vinegar. White balsamic vinegar has a distinctive light fruity flavor that allows you to taste the tomatoes. If no white balsamic is available, use a good quality white wine or rice wine vinegar and add two tsp sugar to the recipe.
Fish:
Pre-heat a heavy bottom frying pan to medium high heat. Add 4 tbsp. canola oil
Place 2-3 tbsp. pesto in a shallow dish. Place 2-3 tbsp. of bread crumbs in a shallow dish. Press each portion of fish (skin side up) into pesto then press into crumbs.
Place fish crumb side down into hot pan. Sear for approximately three minutes then turn over and reduce heat to medium and cook till done. Serve immediately and top with tomato vinaigrette (I like risotto with this dish).
Cook's trick: To tell if fish is done, insert a clean metal or wooden skewer into the side of the filet. If the skewer meets with resistance it needs more time. If the skewer slides in easily, the fish is done.
