Wicked Tuna Executive Chef Patrick Fowler is serving up American Hog Snapper, caught right off the coast of South Carolina. To compliment our fish, we’ll add some root veggies.
Full Transcript
[Narrator] 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.
Welcome this week folks, we’re in Murrell’s Inlet, South Carolina at a beautiful, Wicked Tuna restaurant right here along the coast. And, joining me today, and I tell ya, It’s a pleasure to have him, is the executive chef here at Wicked Tuna, it is Patrick Fowler. And, I tell you what, Patrick man it’s great to meet ya. Great to have on the show, my friend.
Thank you, thank you.
Well listen, staple, this is what you guys do here at the Wicked Tuna.
Yes sir it is.
Alright.
We uh, well right now we have our American Hog Snapper, caught right off the coast of South Carolina.
Wow.
We’re just gonna cook it over some root veg, it’s all grown here around the coast, and we are just going to cook it up.
Alright man, well let’s get started. I can’t wait. I’ll tell you what, I love snapper. Okay so, two filets, gonna salt it up a little bit.
Put a little olive oil in there.
Okay, yeah there you go.
Little bit of butter,
Give it a nice,
Ahhh yeah. good crust in there.
Gotta let it slip and slide around there a little bit.
Yes sir.
Now how long are you gonna let this sear for?
Ah, we’ll sear it both sides, about three to four minutes.
[Bob] Okay.
And, it will be ready to go.
[Bob] Oh wow, that’s awesome. And then so, you know when ya cook fish, and you know most of you executive chefs tell me, don’t overcook it.
Don’t overcook it.
So when you guys are preparing it for the restaurant, say I came in to order it, it’s the same?
Yes sir, every time. What we like to do is, we dust it a little bit in a flour, and what that does is, it keeps the moisture in it so it’s nice and fresh and juicy. So when you actually bite into it, it’s not dry.
There you go. Yeah, nothing’s worse than dry meat.
Nothing
[Bob] Okay.
We’re gonna flip that over.
[Bob] Patrick, here at the Wicked Tuna man, I tell you what, you guys do fish right.
Yes sir. Alright, we’re gonna go ahead and start plating. Right here, I have a mixture of our root veg. We have fingerling potatoes, butternut squash, sweet potato, and a little bit of cauliflower. We’re roasting ’em off in some seasoning.
[Bob] Oh wow.
[Patrick] And then, we are just going to plate this right here.
[Bob] Okay.
[Patrick] Just like that. We’re gonna take this, this beautiful Hog Snapper, we’re gonna put it right here on the plate. We’re gonna garnish it with a little bit of lemon, garlic cream.
[Bob] Oh wow! Mmmm. Man, that looks wonderful.
[Patrick] And just because you always eat with your eyes first,
[Bob] There you go. We’ll add a little but of greenery to it.
Oh wow
There it is.
There you go. Wow, Hog Snapper, Wicked Tuna. My friend, thank you so much for being a guest this week. Right here
Thanks for having me. Beautiful restaurant. Folks listen, the next time you are in Murrell’s Inlet stop on by the Wicked Tuna right here. This guy, and all his staff, will cook you up a meal you will never forget. 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 yourself. We’ll see you right back here again next week, on another great recipe on the Sportsman’s Table. Mmmm!
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.