Whole Market Fish from Seaspice

serves one
Ingredients
Fish:
2 lbs Local Yellowtail, deboned, tail still intact
Salt and pepper, to taste
Pea tendrils, for garnish
Citric Salsa Verde:
3 bunches cilantro
3 bunches parsley
2 garlic cloves
1/2-inch ginger, peeled
5 lemon slices, juiced
1/2 c extra-virgin olive oil
Vegetables:
6 pieces haricot vert, blanched
2 baby zucchini, blanched
2 baby squash, blanched
2 cherry tomatoes, blanched and peeled
Extra-virgin olive oil, to taste
Salt and pepper, to taste
Marinade:
1/2 tsp garlic, sliced
1/2 tsp shallot, sliced
2 Tbsp white wine
1 1/2 c fish stock
1 tsp butter
Pinch of parsley, chopped
Method
For the fish: Season fish with salt and pepper. Place on a hot grill, skin side down. Mark the fish, but do not cook through.
For the citric salsa verde: Place all ingredients in a blender. Blend until smooth. Set aside.
For the vegetables: Toss with olive oil, salt, and pepper.
For the marinade: In a hot sauté pan, cook garlic and shallots until fragrant, but not brown. Deglaze with white wine. Add one tablespoon of the citric salsa verde. Add the fish stock. Season with salt and pepper. Finish with butter and parsley. Remove from heat.
Put it all together: In a casserole pan, place yellow tail in the center and drizzle the remaining citric salsa verde on top. Arrange the vegetables around the fish. Cook in a hot wood-burning oven for five minutes.
To serve: Remove from the oven. Garnish with pea tendrils. Serve hot.
Seaspice is located at 422 NW North River Drive.