For the Wreckfish
4 (6-oz.) portions wreckfish
8 Tbs. extra-virgin olive oil
Salt and fresh ground white pepper, to taste
6 cups succotash (recipe follows)
2 cups tomato & herbs (find recipe at charlestonmag.com)
For the succotash:
2 Tbs. extra-virgin olive oil
2 cups cooked corn
2 cups blanched lima beans
2 cups cooked local cowpeas
4 Tbs. unsalted European butter
Salt and fresh ground white pepper, to taste
For the Sautéed Tomato & Herbs
(Serves 4)
2 cup grape tomatoes, cut in half lengthwise
4 Tbs. shaved shallot
4 tsp. extra-virgin olive oil
4 tsp. fresh minced garden herbs (parsley, basil, thyme)
Salt and fresh ground white pepper, to taste
For the Wreckfish
Preheat oven to 350ºF. Heat a nonstick sauté pan over medium-high flame. Once pan is hot, add oil. Season fish on both sides with salt and pepper. Sear fish flesh-side down for one minute. Flip fish and place pan in oven. Cook for eight to 10 minutes, until brown.
For the succotash:
Heat pan over medium-high flame. Once hot, add oil, then remaining ingredients. Gently sauté until warm.
For the Sautéed Tomato & Herbs
Gently warm in small sauce pot over a low heat. Add oil, shallots, and cook until translucent. Add all other ingredients, mix well and warm gently.
Assemble a half cup of succotash on plate. Stack wreckfish on top of succotash. Top with tomato and herbs and serve.
