SC Wreck Fish Dish | The Sportsman’s Table | Bob Redfern's Outdoor Magazine TV Series

Dijon Herb Encrusted Wreck Fish

Serves 2 People

Ingredients:

2 – 8oz Pcs Cleaned Wreck Fish
2 Tbs Dijon Mustard
1 Cup Fresh Herb (Minced Thyme, Sage, Oregano, Parsley)
1 Cup Bread Crumbs
2 Cups Vegetable Risotto
¼ Cup Balsamic Reduction

Method

Coat fish in thin later of mustard. Combine herbs and breadcrumbs. Mix in bowl. Encrust fish. over coated fish. In sauté pan heat 1 Tbs oil. When hot, place fish down until brown. Flip and bake at 400° for 8 min. Remove from oven and serve over risotto. Finish with balsamic glaze drizzle.

Full Transcript

The Sportsman’s Table is brought to you by The South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina certified. It’s a matter of taste.
Folks, welcome to this edition of the Sportsman’s Table this week and my guest chef is Sean Baxter from the Hot Tomato Restaurant, downtown Myrtle Beach and he’s right here at Deck 383 in Murrells Inlet and he’s gonna put a really great fish dish together for us. Okay, Sean, I’m all about this fish. Tell me about this one.
So this is one of our local fish. It’s a wreckfish. It’s a deepwater fish. It gets its name from bein’ caught in the wrecks off the Charleston bump.
[Bob] I gotcha.
[Sean] So what I’m doin’ is I’m gonna do a dijon and herb gritona topping. Now gritona is just simply bread crumbs and herbs mixed together.
I gotcha.
[Sean] Ritz crackers works, whatever you like to use to put a little crunch on top of your stuff.
It’s all some of that secret chef recipe stuff, huh?
You wanna put a little dijon on it, like a little spicy dijon, then you put your bread crumbs on.
[Bob] Oh, wow!
[Sean] Get it in the pan.
[Bob] Now is that olive oil you’re usin’ to cook it in?
[Sean] Yeah, you don’t have to use olive oil, you can use soy oil, canola oil, anything like that.
[Bob] I gotcha. And folks if you want a copy of Sean’s recipe, just log on to bobredfern.com and he’ll have it for ya right there. All right, Sean, the fish is lookin’ good and now we’re ready to plate.
Yep, we’re usin’ this risotta rice with grilled vegetables. We have some zucchini, squash, roasted peppers, couple grape tomatoes. Finish your risotto with Parmesan cheese, give it nice little creamy texture. We’re gonna take our fish, we’re gonna get it right on there.
[Bob] That smells great, Sean.
[Sean] I like to finish it with a little acid, so I’ll use the balsamic reduction.
[Bob] You guys come up with all these nifty little tricks. Not only does it make it look good, it makes it taste good.
Taste good, that’s what we’re shootin’ for mostly.
And there we have it. The humpfish outta Charleston, right there. Well, Sean, thank you my friend. It’s great to have you on as guest today and folks, listen, buy fresh, eat local, certifiedscgrown.com. Right here at Deck 383, another Sportsman’s Table is comin’ your way next week. Don’t miss it.
[Narrator] To find out more information on food that’s fresher and tastier go on-line. That’s certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.