Garlic Sesame Vermillion

Fun little recipe that's SUPER easy to do at home and TASTY! The best part of this recipe was figuring out a fun way to plate it. My wife just surprised me with 4 new plating plates! While diving in Big Sur, I showed Jose how to aspetto dive and scratch rocks to bring in the fish. I get most of my Vermillions this way. We were supposed to mean mug by the flower fields for a funny photo but he couldn't contain his stoke on getting his first Verm! Well done brotha!

RECIPE INSTRUCTIONS:

Vermilion Fillets - minimally season. Use Sesame oil in pan for cooking fish. Make sure fish is room temperature (let it sit out for 15 minutes before putting in hot pan). Put fillet in hot pan and don’t move it at all. The goal is to only flip it once. Let the bottom develop a nice crust and don’t flip until the fillet is almost cooked through. Flip it over, turn off heat. Drizzle some soy sauce some soy sauce to the pan and serve with the crust side up. I garnished with some Italian parsley from our herb garden.

Gyoza - You can make your own, or you can get the store bought kind.  

Rice - I used brown rice. Toast the rice in pan with sesame oil, then add fish stock in a 2:1 ration of stock to rice. When it’s finished, melt some butter in it and top with furikake (shredded sea weed, salt and sesame).

Spicy Garlic Edamame - Make sure your edamame is thawed and room temperature. Get a pan piping hot, then add sesame oil. Add in roughtly chopped garlic, let it start to become fragrant (about 30 seconds) and right when some of the garlic is starting to brown, add the edamame. Sprinkle in chili flakes, sliced thai peppers (or any peppers you like), and some chili powder. Keep the edamame from burning on the high heat but let the shells begin to brown. Right at the very end, sprinkle a small amount of sugar over the edamame and about 2 tbsp of low sodium soy sauce. Toss a few times and serve warm and sprinkle an unhealthy amount of coarse salt.

Spicy Mayo - Mayonnaise, sriracha, sesame oil, water

Vermillion, Recipe and Photo Provided by Eric Keener