Extemporary Eats

Thanks to Crystal, I am an advocate for buying local meat and produce whenever possible.  I have a wonderful local resource in the Buckland Farmers Market in Fauquier county VA. One of my favorite fish is also a local fish from the Chesapeake Bay, the Rockfish, or Striped Bass.  We almost did have this delicacy though.  On the brink of extinction in this area, Virginia and Maryland placed a moratorium on the catch of this fish from 1985-1990. Once recovered to sustainable levels, some restrictions have stayed in place to this day on the dates and sizes they can be caught.  This means there are only limited times from spring to fall that you can get locally caught Rockfish fresh from your local markets (Wegmans and Whole Foods are good sources to buy the fish).  Grilling is my favorite preparation method for the fish, make sure you oil the fish and the grill surface first so it does not stick.  For turning I use a pair of turkey lifters to get between the grates and under the fish to flip in one piece.

Cannellini, or white kidney beans pairs nicely with this fish, or any mild meat and can be prepared in many, many different applications (like one of my winter time favorites Beans and Greens).

Grilled Rockfish with Cashew Cilantro Pesto sauce

Main Ingredient

• Rockfish Fillet, Skin on.

Sauce

• 2-3 Shallots, Minced
• Juice and zest of one lime
• Bunch of Cilantro
• Shelled salted or unsalted cashews
• Olive oil
• Salt and Pepper to taste.

Putting it Together

In food processor, chop Cashews, Shallots and Lime juice and zest until smooth-ish.  Add Cilantro leaves and process a few spins (don’t over do it). Slowly add olive oil until consistency matches what you want.  Brush fish with olive oil then season with salt and pepper. Grill over medium heat, skin side down, turning once.  Add sauce before serving.  For the pesto Sauce, you can substiture any nut and any green herb to suit your needs and taste.  Shallots can be replaced with garlic or onion.  Keep the Oil and citrus juice.

Sauteed Cannellini beans.

Main Ingredient(s):

• Canned White Kidney Beans or Dried beans that have been soaked overnight.

Texture and Color

• Julienned Carrots

Flavor

• Bacon
• Minced Garlic
• Red onions or Shallots
• Salt and Black Pepper

Preparation:

Cook 2 strips of bacon and crumble.  Drain all but 1 TBS of grease from the pan and Saute Carrots, Shallots/onion and Garlic.  Once the the Shallots/Onions are translucent, add beans and crumbled bacon. Simmer a low heat until warmed through and a thick sauce starts to form.