Summer Recipes from the OC

Grilled Lake Superior Whitefish with
Fennel and Pepper Cress Salad, Gazpacho Vinaigrette

Recipe courtesy of Executive Chef Bill Bracken, The Island Hotel Newport Beach

Ingredients:
4 – 6 oz pieces whitefish
Salt and cracked black pepper, to taste
Extra virgin olive oil
2 cups picked and cleaned pepper cress
1 bulb – thinly sliced fennel
1 red bell pepper Julienne
2 oz. red onion Julienne
1 recipe vinaigrette

Gazpacho vinaigrette:
1 cup fresh tomato juice (see chef's tips)
3 tsp basil oil (see chef's tips)
2 tsp lemon juice
2 oz (about 2 tomatoes) diced roma tomato
2 oz diced cucumber
1 oz diced basil
1 oz sliced chives

Directions:
1. Season the fish with the salt and pepper and rub with a touch of olive oil.
2. On a bbq grill over low to medium heat, grill the fish until well marked on the outside and still moist and juicy inside.
3. In a mixing bowl combine the pepper cress, fennel, bell peppers and onions.
4. In a separate bowl combine all of the ingredients for the vinaigrette and mix well. Season with salt and pepper.
5. Spoon a portion of the vinaigrette over the salad, season with the salt and pepper and mix well.
6. Divide the salad on top of the four pieces of fish covering only one corner of it.
7. Spoon some of the remaining vinaigrette around the plate and over the fish. Serve at once.

Chef’s Tips:
To make the fresh tomato juice, use very ripe roma tomatoes and a juicer machine or blender to extract the juice. If using a blender, you need to strain it through a chinoise.

The basil oil can be bought commercially, or if you prefer to make your own you can. Warm extra virgin olive oil over a low heat and place in a blender with a good amount of basil* that has been quickly blanched in hot water. The basil doesn’t need to be cooled after blanching. Blend well and let sit in the refrigerator over night. Strain through a chinoise.
*The amount of basil you use is wholly dependent on the strength of flavor and color you desire in your oil.

Back to Summer Recipes