Fish, Fish Everywhere

Sensibly selecting seafood assures tomorrow’s waters still brim

(page 3 of 4)

mike-standing-watermans-surfside-grilleDeep Sea Dialogue
The Restauranteur: Mike Standing

“I am operator of Waterman’s Surfside Grille, Waterman’s Sport Fishing, director of the Mid-Atlantic Rockfish Shootout, and a handful of other things. Most everything I do is related to seafood/fishing, so being part of a sustainable seafood program is a must.
“Sustainable, eco-friendly seafood comes from fisheries and farms that have healthy populations and are harvested in an environmentally friendly way that can continue to produce into the future without negative impact on their populations or natural ecosystems.

“Virginia has one of the most challenging fisheries to maintain in the country due to the Chesapeake Bay and it’s tributaries that meet the ocean.

“Please consider choosing from a list (of sustainable seafood) and making a difference. More and more restaurants are becoming part of the solution, but the consumer is who will make the difference in the end. Ask for sustainable seafood in restaurants and seafood markets.”

Waterman’s Surfside Grille
415 Atlantic Ave.,
Virginia Beach

Roasted Lynnhaven Oysters with Smoldering Fuse Dipping Sauce
2 cups melted butter
1⁄2 cup hot sauce
2 tablespoons fresh lemon juice
1⁄4 teaspoon freshly ground black pepper
4 dozen Lynnhaven or other Virginia oysters, scrubbed and rinsed

Whisk the butter, hot sauce, lemon juice, and pepper together in a medium bowl until combined. Set aside.
Heat a gas or charcoal grill to medium-high. Place the oysters, flat side up, on the grill and grill for 8 to 10 minutes, or until the shells open at least a quarter-inch.
Remove the oysters from the grill with tongs and, with a gloved hand, open the shells with an oyster knife, being careful not to spill any juices. Discard the empty top shell and slide the oyster knife under the meat to release; arrange the oysters on a serving plate. Serve immediately with sauce for dipping.
Note: when cleaning oysters, discard any with open shells.

4–8 servings
From my book Dishing Up Virginia

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