WHOLE ROASTED FISH WITH GREEN TOMATO-CELERY LEAF SALAD

by Andy Teixeira

Newport |  Premiering on August 18

Overview

We are cruisin‘ from Miami all the way up north to “the City by the Sea” – Newport, Rhode Island – to enjoy the ultimate seafood delicacies  from one of our favorite Heritage Fire Chefs, Andy Teixeira of Newport Vineyards. Follow along as he gives us his personal tips and tricks on how to cook the perfect whole roasted fish

About Chef ANDY TEIXEIRA

Industry-trained for over two decades, under notable South Boston Chefs, this Taunton, MA native crossed the border to Newport Vineyards in 2016, taking the reins of three kitchens and creating from scratch, literally and figuratively, the acclaimed farm-to-table culinary program.

INGREDIENTS

For The Fish

  • 1 whole fish scaled and gutted
  • Enough whole garlic
  • cilantro
  • thyme
  • tarragon
  • bay leaves to stuff cavity
  • Salt
  • Black pepper
  • Butchers String

 

For Green Tomato-Celery Leaf Salad

  • 1 lb Green unripe tomatoes thinly wedged
  • ½ lb red ripe tomatoes thinly wedged
  • 2 cups celery leaves
  • 1 tbs microplaned fresh ginger
  • 1 cup sliced shallots
  • 1 tbs lemongrass
  • ¼ cup minced jalapeños
  • Zest and juice of 1 lime
  • ¼ cup cilantro chopped
  • 2tbs chopped basil
  • ¼ cup mirin
  • ¼ cup rice vinegar
  • 1-2 tbs agave
  • 2tbs toasted sesame seeds
  • Salt
  • Pepper
For Butter Baste

  • 1 lb unsalted butter
  • 8 cloves smashed garlic
  • 1 bunch each tarragon
  • thyme
  • cilantro
  • 1 bunch cilantro for basting

DIRECTIONS

  1. Score fish on both sides vertically.
  2. Season literally inside and out with salt and pepper.
  3. Stuff cavity with garlic and herbs.
  4. Tie the fish with butcher’s string.
  5. Oil outside of entire fish and season with salt and pepper.
  6. Grill over medium heat till internal temperature is 145.
  7. Baste fish with butter baste while on fire. 

For Butter Baste: 

  1. Place all ingredients in a sauce pot and melt.
  2. Use cilantro bunch as brush to baste.

For Salad: 

  1. Combine all salad ingredients in non-reactive bowl.
  2. Adjust seasoning to taste.
  3. Cover and chill till ready to serve. Can be made day before.