Category Archives: The Sportsman’s Table

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/

Sea Bass

Instructions

  1. Prepare the Cauliflower Purée:
    Steam or boil the cauliflower florets until soft (about 10-15 minutes).
    Blend the cauliflower with heavy cream (or broth) and butter until smooth.
    Season with salt and pepper to taste, and set aside.
  2. Sear the Sea Bass:
    Season the sea bass fillets with salt and pepper.
    Heat oil in a pan over medium-high heat until hot.
    Carefully place the sea bass in the pan, always laying it away from you to avoid splashing hot oil.
    Sear the fillets for 1.5 to 2 minutes on each side, until golden brown.
    Transfer the sea bass to a 400°F (200°C) oven and bake for an additional 3 to 4 minutes.
  3. Prepare the Warm Salad:
    In a sauté pan, heat a small amount of olive oil over medium heat.
    Add the mushrooms and cook for 2-3 minutes until slightly browned.
    Add the sliced baby radishes and cook for another minute.
    Season the mushrooms and radishes with salt, pepper, and a splash of lemon juice.
    Toss in the frisée lettuce just before serving to gently wilt it.
  4. Plate the Dish:
    Place a generous spoonful of cauliflower purée on the plate.
    Top with the warm mushroom and radish salad.
    Carefully place the seared sea bass fillet on top of the salad.
    Garnish with any remaining salad and serve immediately.

    Notes:
    The pickled radishes add a tangy balance, but in this recipe, you can simply sauté them for a similar effect.
    The cauliflower purée provides a creamy, sweet counterbalance to the bitterness of the frisée and the richness of the fish.

Amberjack Filet with Asparagus | The Sportsman’s Table

ICI Graduate Spencer Williams of the Hook & Barrel Restaurant in Myrtle Beach SC cooks up a special Amberjack and Asparagus recipe. https://hookandbarrelrestaurant.com/

Hook & Barrel Restaurant, Myrtle Beach SC

International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Parmesan Crusted Grouper | The Sportsman’s Table

Chef Brittany Lee of Lee’s Farmers Market cooks up a Parmesan Crusted Grouper dish.

Lee's Farmers Market
International Culinary Institute of Myrtle Beach
Certified South Carolina
Certified South Carolina

Parmesan Crusted Grouper with Tomato Basil Beurre Blanc

Brittany Lee – Lee’s Farmers Market

FOR THE CRUST:

  • 1/2 cup Parmesan • 1/2 cup panko bread crumbs
  • 2 T fresh parsley finely chopped
  • Pinch of salt
    FOR THE FISH:
  • Pinch of Salt, pepper, garlic • 2 T mayonnaise

Procedure:

  1. Preheat oven to 400.
  2. Mix together your Parmesan, panko, parsley, and salt. 3. Season your grouper with salt, pepper, and garlic. Brush mayo across the top of fish
  3. Coat fish in your Parmesan breading 5. Place in preheated oven for 12-15 minutes, or until fish is flaky.
    While the grouper is in the oven, prepare your sauce.

FOR THE BUERRE BLANC:

  • 1/2 cup butter, cubed • 1 shallot, finely chopped
  • 1/2 cup dry white wine • 1/4 cup white wine vinegar
  • Juice of 1 lemon
  • 1/4 cup heavy cream
  • 1 T basil chiffonade
  • 1 T tomato diced

Procedure:

  1. Melt 1 T of the butter in a saucepan
  2. Add shallot and cook 2 minutes, until translucent
  3. Add wine, vinegar, and lemon juice. Bring to a simmer
  4. Reduce temperature and add heavy cream. Allow sauce to slightly thicken, 2-3 minutes
  5. Slowly add in remaining butter and continue to stir until it has been emulsified.
  6. Stir in basil and tomato.
    Serve immediately