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Peachy Wreckfish Crusted with Grains of Paradise and Smoked Sea Salt

wreckfish

It’s all about balance in the kitchens at the Wild Dunes Resort.

At a time when pop culture is oversaturated with celebrity chefs, and the art of cooking often is reduced to spectacles of style over substance for TV audiences, Wild Dunes Resort takes a more elegant approach  to culinary excellence.

Fresh, local ingredients are the stars of our show. By leveraging strong relationships with area farmers and other purveyors to obtain the very best products available, the Resort Chefs create seasonally inspired menus that perfectly capture the low country environment. Organic vegetables, peaches, seafood and more -- all prepared with simple, healthy techniques that let the ingredients stand on their own flavorful merits--reflect the evolving palates of increasing savvy consumers.

The result is a vibrant, nutritionally-balanced approach that embraces innovative creations as well as modern interpretations of treasured classics to tempt sophisticated, well-traveled palates.

Smoked Sea Salt and Grains of Paradise Crusted Wreckfish Recipe Ingredients:

  • 1 tablespoon Applewood Smoked Sea Salt
  • 1 tablespoon Grains of Paradise
  • 4 each 3 ounce filets of Wreckfish (skin off)
  • 2 tablespoon Canola Oil

 

Method:

  1. Place Sea Salt and Grains of Paradise into a spice grinder and blitz until fine.
  2. Place onto a plate or shallow container.
  3. Take the flesh side of the filets and press into spice mixture to crust.
  4. In a sauté pan, heat canola oil until hot.
  5. Carefully place filets crust side down into hot pan and cook for 2 minutes. Using a fish spatula flip the filets over being mindful of the crust and cook for one minute more.
  6. Place filets into 350 degree oven for 3 more minutes to finish cooking through.

Continue Reading the entire recipe.

 

From the Chef:

It’s all about balance in the kitchens at the Wild Dunes Resort.

At a time when pop culture is oversaturated with celebrity chefs, and the art of cooking often is reduced to spectacles of style over substance for TV audiences, Wild Dunes Resort takes a more elegant approach  to culinary excellence.

Fresh, local ingredients are the stars of our show. By leveraging strong relationships with area farmers and other purveyors to obtain the very best products available, the Resort Chefs create seasonally inspired menus that perfectly capture the low country environment. Organic vegetables, peaches, seafood and more -- all prepared with simple, healthy techniques that let the ingredients stand on their own flavorful merits--reflect the evolving palates of increasing savvy consumers.

The result is a vibrant, nutritionally-balanced approach that embraces innovative creations as well as modern interpretations of treasured classics to tempt sophisticated, well-traveled palates.

 

CHEF BIO:
THOMAS MCKINNEY
EXECUTIVE CHEFchef mckinney, SEA ISLAND GRILL, WILD DUNES RESORT
German born, Thomas Mckinney-Stehr began cooking in his family’s restaurant in Karlsruhe am rhein. Then Thomas moved onto the highly intensive restaurant einigkeit training program.  After school, Thomas continued honing skills in both Germany and Italy for 15 years.

 Thomas came to the United States and furthered his culinary experience at award-winning restaurants in Tampa and other Florida locations. He eventually brought his extensive and prestigious culinary talents to Wild Dunes Resort in June 2010.

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