Sauteed RockFish with Pickled Vegetables from Chef Jerry Bryan of Coastal Grill Restaurant

From Executive Chef Jerry Bryan
And Chef Mo Cucchiaro
Coastal Grill Restaurant, Virginia Beach


6 6-ounce portions rockfish
3 tablespoons extra virgin olive oil
1/2 onion, sliced
1 small carrot, sliced
1/2 bulb fennel, sliced
1 stalk celery, sliced
1 shallot, sliced
1 teaspoon coriander seed, toasted
1 teaspoon fennel seed, toasted
1 cup white wine
1 cup champagne vinegar
1 quart chicken stock
3 sprigs thyme
1 bay leaf
3 sprigs tarragon
1 sprig rosemary


Sweat vegetables slowly in 2 tablespoons olive oil until soft, about 20 minutes. Add coriander and fennel seeds, stir Add wine and vinegar and reduce by half. Add stock and 1 cup water, thyme, bay leaf, tarragon and rosemary. Simmer for 15 minutes until flavors blend.

Saute fish over medium heat for 4 minutes until golden brown, then flip and add a ladle of the veggies and broth.

Cook 2-3 minutes more until the fish is done. Remove fish to platter and add 2 tablespoon butter to veggies and salt and pepper and ladle over fish.

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