SPIKE GJERDE’S CAST IRON ROCKFISH & SUCCOTASH ‘CHESAPEAKE TERROIR’
Photo Credit
Eric Vance for Butter Pat Industries
Woodberry Kitchen - Baltimore Maryland
INGREDIENTS
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Skin on filet of Chesapeake rockfish, about 2lb (from a 5-6lb fish)
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Salt
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Fish pepper powder
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Sunflower or canola oil
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1 medium sweet potato, diced
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1 cup cooked beans or field (e.g. crowder or black-eyed) peas, cooked
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2 cups corn, frozen from last summer
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2 tbsp. butter
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Generous pinch of minced parsley, thyme, or other herb
METHOD
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Place Butter Pat Skillet in oven and preheat to 500ºF
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Place rockfish skin side up on a cutting board. Using the back of a knife, firmly squeegee any moisture out of the skin, then blot dry with a paper towel.
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Season skin side with salt; flesh side with salt and fish pepper. Portion fish into desired size filets. Set aside while preparing vegetables.
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Remove hot skillet from oven and carefully add a swirl of oil, immediately add sweet potatoes. If potatoes do not sizzle vigorously in oil, place over high heat for a minute or two…add beans and corn, then herbs, season with salt and fish pepper, and toss to combine.
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Return to oven. Cook until sweet potatoes are just tender, stir in butter, and spoon onto warmed serving platter. Wipe out hot pan with a paper towel.
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Heat skillet over high heat. add oil to a depth of ¼”. VERY carefully place rockfish into skillet skin side down, being cautious not to splatter oil. Return to oven. After 3 minutes, check the fish skin -- it should be brown and crisp. Turn over and cook an additional 3-5 minutes, until just cooked through.
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Arrange rockfish over vegetables on platter, and serve -- the sooner the better.
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