Last Thursday, we hosted the Richmond Culinary Guild at the restaurant for a 4-course luncheon. I really appreciate that someone would drive two and a half hours just to come to the restaurant. At the beginning of the luncheon, I demonstrated cooking the entrée course of the luncheon, Rockfish Ed's Style, in the dining room. Rockfish is what we here in Virginia call Striped Bass.
This very simple preparation that is a constant best seller at the restaurant has its roots in a pasta that I used to make for myself and for my friends. In short, it's a dish I've been cooking for decades now and I love it so much that I have given it my name, Ed's Style.
I'm going to give the recipe for a single serving below; scale up is in direct proportion.
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
1 pinch crushed red pepper flakes
3 tablespoons dry white wine
1/2 cup peeled and seeded tomatoes
1 tablespoon non-pareil capers with a little of the brine
2 artichoke hearts, quartered
3 basil leaves, chiffonaded
salt and pepper to taste
Heat the extra virgin olive, garlic, and red pepper flakes over high flame, stirring every now and again, until the garlic starts to caramelize. Stop the garlic from overcooking by adding the white wine, tomatoes, capers, artichokes, and basil. Cook the sauce a couple of minutes and reduce to your liking. Season.
1 rockfish (or other mild white fish) filet
salt and pepper
Preheat your oven to hot, 450F or higher. Heat a sauté pan over high heat and film with oil. Dredge the fish in seasoned Wondra and place in the pan. Cook first on one side until it browns well, about two minutes, and then on the other side.
Place one serving of Ed's sauce in the bottom of a flat ovenproof pan and place the fish over this. Roast in the hot oven until the fish is just done. Serve immediately.