Whole grilled fish
Prosecco with Grand Marnier & strawberries
Tom Keegan is a native Long Islander, lifelong fisherman, and enthusiastic cook. As the owner of Keegan’s Specialty Seafood Market in Anderson Township, he hand-selects the finest fish and seafood from around the world to be shipped daily to his store. When purchasing a whole fish, Keegan recommends you buy from a reputable fishmonger, and only fish that is in season. While salmon is a popular choice and readily available, Keegan prefers red snapper or grouper for their mild flavor and firm, flaky texture. Figure about one-and-a-half pounds of fish per person, and invest in two good spatulas with thin blades for turning.
Whole Grilled Fish
1 6 to 9 pound fish
¼ cup good quality olive oil
Kosher salt and fresh cracked pepper
2 cloves garlic, smashed
2 sprigs of fresh thyme, plus extra for garnish
2 sprigs fresh oregano, plus extra for garnish
2 sprigs fresh parsley, plus extra for garnish
melted butter, for basting
Half a lemon, sliced thin for garnish
Have fishmonger remove scales, guts, fins, and gills. Leave tail on (head is optional). Wash fish and pat dry. If cooking with head on, score fish to spinal bone, perpendicular to spine behind head. Score above tail, as well as few slashes in the side. Rub fish inside and out with olive oil, and season generously with salt and pepper. Place garlic and herbs in cavity. Wipe grill grates with canola oil. Heat grill to 500 degrees or until coals are very hot, then reduce to 425 degrees. Place fish on grill, belly facing away from you, with head at the highest heat, and tail at the lowest. Grill 10 minutes per inch of thickness. Flip fish between two spatulas so belly faces you. Lightly baste with olive oil and melted butter, avoiding flare-ups. Grill for another 10 minutes per inch of thickness. Fish is done when meat inside the belly is no longer translucent. Check the meat at the spine where it was scored behind the head—it should be completely opaque. With spatulas, transfer the fish from grill to platter. Garnish with fresh herbs and lemon slices.
12 fresh oysters (Keegan recommends Rappahannock oysters)
2 Tablespoons olive oil
1 ounce unsalted butter
1 clove garlic, smashed
½ teaspoon oregano
dash of cayenne pepper
1 Tablespoon sauvignon blanc
¼ cup freshly grated Parmiggiano Reggiano
juice of one lemon
Shuck oysters, reserving oyster and its liquor in cupped oyster shell. In sauté pan, heat oil, butter, garlic, oregano, pepper, and wine. Pour sauce over each oyster. Place, cup side down, on grill (you can use crumpled aluminum foil to support them if necessary). Grill 5–7 minutes or until sauce starts to bubble. Remove from grill and finish with lemon juice and grated cheese.
1/3 cup fresh squeezed orange juice
1 Tablespoon fresh squeezed lime juice
3 Tablespoons extra virgin olive oil
2 Tablespoons balsamic vinegar
1 Tablespoon fresh basil, minced
1 Tablespoon brown sugar
1 clove garlic, minced fine
1 Tablespoon Dijon mustard
sea salt and cracked pepper to taste
Enough mixed organic greens and torn romaine lettuce to serve six
¼ cup slivered almonds or chopped macadamia nuts, toasted
1/3 cup Maytag bleu cheese, crumbled
1 small apple, sliced thinly and soaked in lime juice
¼ cup dried fruit (dried cranberries, blueberries, or cherries)
Wisk all dressing ingredients and chill for 30 minutes. Toss greens and romaine with dressing. Top with remaining ingredients.
Prosecco with Grand Marnier and Strawberries
4 Tablespoons brown sugar
4 Tablespoons fresh lime juice
½ cup Grand Marnier
1 bottle Clara C prosecco
Mix sugar, lime juice, and Grand Marnier together. Marinate strawberries for two hours. Spoon two strawberries and some of the liquor into a champagne flute. Top with prosecco.
A portion of this menu created by Tom Keegan appeared in the July 2012 issue.
Photograph by Chris Smith
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