SPIKE GJERDE’S CAST IRON ROCKFISH & SUCCOTASH ‘CHESAPEAKE TERROIR’

Photo Credit
Eric Vance for Butter Pat Industries
Woodberry Kitchen - Baltimore Maryland

INGREDIENTS

• Skin on filet of Chesapeake rockfish, about 2lb (from a 5-6lb fish)

• Salt

• Fish pepper powder

• Sunflower or canola oil

• 1 medium sweet potato, diced

• 1 cup cooked beans or field (e.g. crowder or black-eyed) peas, cooked

• 2 cups corn, frozen from last summer

• 2 tbsp. butter

• Generous pinch of minced parsley, thyme, or other herb

METHOD

1. Place Butter Pat Skillet in oven and preheat to 500ºF

2. 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.

3. Season skin side with salt; flesh side with salt and fish pepper. Portion fish into desired size filets. Set aside while preparing vegetables.

4. 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.

5. 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.

6. 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.

7. Arrange rockfish over vegetables on platter, and serve -- the sooner the better.