Serving Up Soul - Grilled Rock Fish with Wild Mushrooms and Roasted Garlic

Serving Up Soul - Grilled Rock Fish with Wild Mushrooms and Roasted Garlic

Published December 12, 2007


Makes 4 servings


- 4-6 oz. rock fish filets, skin on
- 1 pound crimini mushrooms
- 1 pound shitake mushrooms
- ½ pound unsalted butter
- 20 garlic cloves 
- 1 cup canola oil
- 2 cups heavy cream


:: AD ::Local Caught Rockfish: In a medium sauté pan, add 1 oz. of grapeseed oil and place rock fish filet skin side down in pan. Cook 3 minutes on each side, then place in the oven at 325 degrees for 8 minutes. Remove from oven and allow fish to rest.

Fricassee of Wild Mushrooms: To clean, dust soil off mushrooms with a damp cloth. In a large sauté pan, add 2 oz. of grapeseed oil and heat. Add mushrooms and sprig of thyme, rosemary, salt and pepper to taste, then sauté until golden brown. Remove and drain excess oil.

Essence of Roasted Garlic: In a small sauce pot, add 1 cup of grapeseed oil, 20 cloves of garlic and bring to a slow simmer for 20 minutes. Then, remove garlic and add 1 pound of unsalted butter to a food processor. Add the 20 cloves of garlic to the food processor and blend until smooth. Remove garlic butter from processor and chill. Once chilled, add 2 cups of heavy cream to sauce pot and bring to a slow simmer. Lastly, add garlic butter to the cream and wisk until smooth.

To Serve: Place Fricassee Mushrooms in the center of the plate. Then, set rock fish on top of mushrooms Napa sauce around plate and serve.

Written by BET-Staff


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