Executive Chef/Owner Joshua Berman, JB Cuisine, & Little Fish, Aquidneck Island
This is a perfect dish for October and the last of summer’s tomatoes. After a damp rainy day, Hen of the Woods mushrooms pop up everywhere as temperatures start to drop. And tautog, one of my favorite local fishes, is in season. All these elements come together to make an approachable, elegant and delicious fish dinner.
Ingredients
- 1½ pounds local late-season tomatoes, quartered
- 1 red onion, peeled and sliced in thin julienne
- 3 tablespoons champagne vinegar
- 1 tablespoon honey
- 2 sprigs fresh thyme
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, peeled and sliced thin
- 1 shallot, peeled and sliced in julienne
- ½ to 1 teaspoon red chili flakes, or to taste
- 1½ pounds Hen of the Woods mushrooms
- 1½ pounds lacinato kale, cleaned and stemmed
- ¾ cup panko
- ¾ cup dried potato flakes*
- 3 tablespoons unsalted butter, melted
- 2 teaspoons fresh thyme leaves
- 2 pounds tautog filets
Preparation
Preheat oven to 425°F.
In a medium-sized bowl, toss the tomatoes with red onion, champagne vinegar, honey, thyme, 1 teaspoon salt, ½ teaspoon pepper and a few tablespoons extra virgin olive oil. Place in a lined baking dish or rimmed baking sheet. Roast 15 to 20 minutes, then broil on high for 1 to 2 minutes to char, being careful not to burn. Remove from oven and allow to cool.
In a cast-iron skillet over medium-high heat, add 1 tablespoon olive oil, garlic and shallots and pepper flakes allow to brown very lightly, about 3 minutes. Add mushrooms and sauté an additional 3 to 5 minutes to lightly brown mushrooms. Add kale, cover and cook 5 minutes until wilted. Uncover, toss and season well with salt and pepper; set aside.
Reduce oven to 400°F. In a small mixing bowl, combine panko, potato flakes, melted butter, thyme leaves, ¾ teaspoon salt and ¼ teaspoon pepper and mix to combine.
In a baking dish or a half-sheet pan lined with foil, place the tautog; season both sides with salt and pepper. Gently press a generous amount of the crust mixture onto the top side of each filet.
Bake 10 to 15 minutes, or until the exterior is golden, crispy and the fish turns white but is still juicy and flaky.
To serve, plate the kale and mushrooms first, top with tautog and place a generous spoonful of roasted tomatoes on top. Enjoy!
*Dehydrated potato flakes add a great crunch to the fish but if you are unable to find them, simply double the amount of panko.
