Chef Ryan Stoy is the Executive Chef at The Cellar. Chef Ryan jumped at the opportunity to feature a recipe for local fish. On a trip to Spain he learned how beautiful local cuisine truly is. Chef Ryan often shares his talents with local charities says his favorite aspect of being a Chef is being a teacher and a counselor.
Lemon-Olive Rub
» Zest and Juice of 1 small lemon
» 1 tbsp Kalamata Olives
» 1 tsp Black Pepper
» 1/2 tsp Olive Oil
» 1 tbsp Parsley
» 1 tsp Sugar
Combine all and process until it forms a paste.
Fennel-Orange Jam
» 3/4 cup Orange Juice
» 1/4 cup Apple Cider Vinegar
» 1 ea Fennel Bulb (save Fronds), small chopped
» 2 tbsp Chopped Onion
» 1/2 tsp chopped fresh garlic
» 1 tbs Honey
» 1 tsp Picked fresh thyme
» Pinch of salt
» 1/4 tsp Black Pepper
» Canola Oil for cooking
Heat a small amount of vegetable oil over medium heat for 2 minutes. Add your chopped fennel and onion and cook while constantly stirring for 2 minutes. Add your garlic and cook for 30 seconds while stirring. Add your honey and thyme, and cook until honey bubbles. Add your liquids and reduce heat to low. Continue to cook over low heat until almost all the liquid has reduced. Stir frequently and once liquid has reduced, remove from heat quickly and transfer to a new room-temperature container.
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Summer Couscous Salad
» 1 cup Couscous
» 1 1/2 cup Boiling Water
» 1 ea Orange, peeled and sectioned
» 1 ea Carrot, skin removed and shaved thin then frozen
Peel the carrot completely. Carefully using a peeler, peel very thin long slices of carrot. Place in a plastic baggie and freeze for 30 minutes. Remove from freezer and set in fridge until later.
» 1 ea Avocado, diced
» 1 cup Fresh Arugula or Spinach
» 1 tsp Chopped Garlic, fresh
» 1 tbsp Lemon Juice
» 1 tbsp Orange Juice
» 1 tsp Dijon Mustard
» 3 tbsp Olive Oil
» 1 tsp Sugar
» 1/2 tsp Salt
» 1/2 tsp Black Pepper
» 1/4 tsp Ground Cinnamon
Combine Couscous, Salt, Cinnamon, Pepper, Garlic in a large bowl. Pour boiling water of couscous and stir quickly until the couscous has no clumps. Cover bowl with plastic film and allow to sit for 15 minutes. After 15 minutes, remove film wrap. Using a fork, gently fluff the couscous until it becomes loose and releases from itself. Gently mix in 1 Tbs of Olive Oil and cool couscous in your fridge until fully chilled. While your couscous is cooling, Mix together your lemon juice, orange juice, sugar and Dijon. Slowly mix in the olive oil until your vinaigrette forms (it can be loose! If it breaks, just quickly mix together before using) Set aside. Mix together the avocado, orange slices, thinly shaved carrot and your spinach or arugula. Add the couscous and dress the salad. Adjust seasoning with additional salt and pepper as needed.
Cedar Wrapped Lemon-Olive Rub Bass
» 2 tbsp Lemon-olive rub
» 2 ea Smallmouth Bass Filet
» 2 ea Cedar Plank Wrap (or Cedar Plank works fine) soaked in hot water for 15 minutes.
Gently rub the fish with 1 Tbs of lemon-olive rub on each and place in the center of the cedar wraps. Gently roll the wrap with the grain of the wood and place on a cooking tray. Tie with butchers twine. Grill on a hot broiler for 5 minutes to create some aroma and bake in a preheated 400 degree oven for 15 minutes. Remove from oven and place the fennel-orange jam immediately over the fish. Allow to cool slightly for 2 minutes. Gently remove the fish from the cedar wrap, and place wrap on the center of your plate. Prepare the salad and place in the center of the wrap. Gently place one of the fish filets place over the salad, serve immediately.
As Featured In: Summer/Fall 2014