Category Archives: reairST

Sportsman’s Table re-air

Sea Bass | The Sportsman’s Table

Executive Chef Zachary Soileau of 21 Main in North Myrtle Beach cooks up a delicious sea bass recipe.

https://21mainatnorthbeach.com/

Pan Seared Sea Bass

Instructions

Cauliflower Purée:
Sauté garlic shallot till translucent, add thyme and deglaze with chicken stock, let that reduce then add heavy cream, let that simmer for 20 minutes. Salt pepper to taste . Put in blender till smooth. Fine strain .

Pickled radish and beech mushroom, frizza salad
Thin slice radish, throw them and mushrooms in a hot pan till tender, deglaze with lemon juice. Set aside to cool down!

Wash your frizza and toss with radishes and mushrooms with a little olive oil and salt & pepper.

Seared Local Flounder |The Sportsman’s Table

Cooking a South Carolina favorite, seared flounder with Executive Chef Instructor Tom Mullally at the International Culinary Institute of Myrtle Beach & Owner of “Strand Catering.” 

Seared Flounder

Tom Mullally

Ingredients

  • 8 ounces grouper (2 fillets) or swap another firm white fish (such as halibut) Pinch salt, pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter

Procedure:

Pat fillets dry. Sprinkle them on both sides with salt and pepper.

Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.

Place the fillets in the pan and cook about 3-4 minutes. Don’t touch the fillets until they’re ready to flip.

Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it’s ready to flip. If the fillets won’t release, give them another 30 seconds. They’ll release when they’ve finished cooking.

After flipping, divide the remaining 1 TB butter over both fillets.

Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.

Serve with desired sides.