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Phil Lempert
PhilLempert
TODAY Food Editor
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Pan Roasted Striped Bass with Grilled Vidalia Onions, Sweet Potato Purée and Sun Choke Chips from The Coach House in Edgartown, Mass.
Feeling a bit heavy after all that Thanksgiving indulging? Well, this week we "stole" a light and zesty fish entrée: Pan Roasted Striped Bass with Grilled Vidalia Onions, Sweet Potato Puree and Sun Choke Chips. The onions, sweet potato and sun choke chips bring out the firm texture and moist, mild flavor of the striped bass perfectly. Feel free to substitute with hybrid striped bass as well (a cross between a striped bass and a white bass) or even snapper or tilapia if you're really in a crunch. Unless you're lucky enough to be able to get a fresh whole striped bass, remember these tips when you're looking for filets: the filets should look translucent, have a mild ocean-like odor, no discoloration, flesh that is firm but not separating, and packaging that keeps the filet from being bent. Once the side dishes are all ready to go, the fish cooks quickly.
About the chef: As a child, Joshua Hollinger knew he would either become a sea captain or a chef. His family owned a slaughterhouse in Pennsylvania, and his father was a passionate home cook. Growing up around food, Hollinger discovered he was a natural cook. But he pursued his other dream first, graduating from the Seafarers Harry Lundeberg School of Seamanship in Piney Point, Maryland, and traveling through 22 countries as a merchant marine.
Ultimately, cooking called him back. Hollinger joined Myriad Restaurant Group (of which The Coach House is a part) as chef de partie at New York City's Tribeca Grill, then as consulting chef for Myriad's new property openings. After serving as executive sous chef of The Coach House in 2002-2003, Hollinger cooked in Europe and San Francisco before landing in Florida. He spent three years manning the kitchens at Smokin' Martini in Palmetto and Beach Bistro on Anna Maria Island.
Hollinger's inspired cooking style fits the bill at The Coach House: Contemporary American with a focus on local ingredients. Hollinger will continue the restaurant's cheese-making and plans to smoke and cure fish and meat in-house. His seafaring days may be past, but Hollinger still loves living and working near the water. He's in luck: The grand 114-year-old Harbor View Hotel is surrounded by blue, perched on the harbor overlooking Chappaquiddick Island and the Edgartown lighthouse.
Pan Roasted Striped Bass with Grilled Vidalia Onions, Sweet Potato Purée, Sun Choke Chips and Micro Greens is served at The Coach House at the Harbor View Hotel for $28. The recipe is for a serving size of four.
The Coach House
131 N. Water Street
Edgartown, MA 02539
508-627-3761
harbor-view.com
myriadrestaurantgroup.com/coachhouse
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.