By Chef Jeff Davidson
On the Liberty – great crew, good time, some very good
fishermen. Good Blue Fin and Red Rock Fish catch to be had.
You can use a wok or a sauté pan for the veg in this recipe – the key is high heat. Getting the shitake
mushroom browned is key, any mushroom for that matter. But don’t burn things!!
Ingredients
Rock fish filet
Lemon zest
Salt and pepper
A dusting of APF
Veggies
Bay bok choy – split in half
Shitake sliced
Red Bell pepper –sliced
Garlic chopped
Green onion diced
Cilantro
Bean sprouts
Sauce
Soy sauce, may ploy sweet chili sauce, rice wine vinegar, chili paste
Method:
2 large saute pans needed or 1 and a wok
Let’s start by seasoning the fish first this way it will be ready to cook right after the veggies are done
(and still hot)
Salt and pepper each filet, zest a lemon onto the filets and pat into the fish. Dust with all-purpose flour
and set aside
Now set wok or saute pan on high heat – add extra virgin olive oil and sesame oil
When the oil starts moving and before it smokes add the mushrooms and peppers. Move around with a
spatula and then let it sit for a minute or so – be patient. Then move around the pan again and let
the
veg sit for a minute or so. Add the bok choy, green onion, and garlic and saute with mushrooms. Add
sauce – keep pan on heat and keep stirring! Pour 
out onto a platter and finish with cilantro an bean
sprouts.
Fish
Season fish before you saute the veggies – see above please
In a med hot pan pour in some EVO and add a pat of butter
Add the filets ‘round-side’ down, not the skin side (yes is has no skin) and saute for a couple minutes,
until then edges are brown then carefully turn the fish over and cook for another 2-3 minutes.
Place some of the veggie on a plate and add the fish next to them. You can add a little sauce to the veg
and fish if you wish.
Enjoy!
