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Welcome, this week, folks, we are in beautiful Murrells Inlet, South Carolina. Wicked Tuna restaurant, right here along the coast, is this wonderful place, and joining me is the executive chef here. This guy and his staff produce some of the finest meals. Well, listen, you just gotta come visit The Wicked Tuna when you’re here down in Murrells Inlet, South Carolina, but my executive chef today, and my guest, is Patrick Fowler here at Wicked Tuna. And what have you got for us today, okay? You guys are all about fish, man.
All about fish.
I don’t know anybody that does fish better than you guys.
We’ve probably, we claim to fame is hook to plate.
There you go.
We catch it, and literally about four, five hours later, it’s touching the plate, ready to go.
Oh, man, Patrick. What have you got for me today?
Today, we’re gonna cook some red snapper. This was caught right off the coast.
By one of our boats. And we’ll cook it up, put it over our local grits, and let’s get started.
Alright, man. Oh, gotta have oil, he’s gotta have a little, he’s gotta slip and slide through that pan.
I am a firm believer if you’re cooking fish, it needs to be in olive oil.
There you go. Now you know, and again, I say this all the time, but folks listen, these chefs will tell you, when you’re cooking meat at home, whether it’s chicken, it’s steak, it’s fish, whatever, don’t overcook the meat, okay? A lot of folks, they do that, that’s the first thing. They just cook it to death.
Yes. We do a trick, we just lightly coat it in flour.
[Patrick] And what that does, that keeps all the moisture in, so you get a nice juicy fish when it’s done.
[Bob] There you go, okay.
[Patrick] So I’m gonna get some, little bit of salt pepper on there. Get that rolling. We’ll go ahead and start plating. These grits are already prepared.
Yeah, I’ll get this pan out of the way here. Oh, wow, nice yellow grits.
[Patrick] Nice yellow grits.
Alright, Patrick, we about ready?
Yes, sir, alright. Now we’re gonna season with a little bit of blackening.
It’ll make it just nice, beautiful, goes really well.
[Bob] That is an awesome looking filet.
[Patrick] Let me put some butter on top, get that nice and wet. Get that nice and juicy.
[Bob] Now, you guys prepare this, this is an entree right off the menu, right?
[Patrick] Yes, sir, this is our blackened catch.
[Patrick] It’s one of our popular ones. People love it. It’s like a taste of breakfast at dinner.
[Bob] There you go.
[Patrick] So we’re gonna take it, and then we’re just gonna put that right on top like that.
[Bob] Oh, yeah. You know, the eye of the beholder, it’s just great, ’cause you guys take a lot of pain to make sure it looks good.
Not only does it taste good, but it looks good.
Now we’re gonna add, this is a marvelous sauce, it’s almost like a raspberry reduction, and this just goes well with any protein that’s blackened. It’s just absolutely delicious.
[Bob] Oh wow.
[Patrick] And we’ll take this, make a nice pretty little swoop.
[Bob] Was there a special class at chef school?
There was, there was. And there you go, a blackened catch.
I’m always amazed, wow. Right here, executive chef Patrick Fowler from the Wicked Tuna here in Murrells Inlet. Patrick, as always man, it’s a pleasure, okay? Come on down and check out The Wicked Tuna. And remember, buy and eat local. It’s simply a matter of taste. Log on to certifiedscgrown.com and see what’s fresh on the menu for you. We’ll be right back here again next week on another great recipe on The Sportsman’s Table. Man, that looks awesome.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products. It’s a matter of taste.