From Culinary Director Jason “JT” Timothy, Troop, Providence
The scup for this dish can be enjoyed fileted or whole depending on your prefer¬ence, but serving it whole is a showstopper if you have multiple guests. The recipe works equally well for other “climate winner” seafood like black sea bass or grilled whole squid.
Ingredients
SERVINGS: 2-4 Serving(s)
- 4–5 ripe peaches (or nectarines, plums, etc.), pitted and cut into ⅛-inch slices
- Kosher salt (preferably Diamond Crystal)
- 2–4 whole cleaned scup (depending on size)
- Extra virgin olive oil (including ¼ cup for vinaigrette)
- 1 bunch green onions, roots trimmed
- 1 large bunch Italian or Thai basil, rapidly blanched and shocked in ice water
- 1 shallot, roughly chopped
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- ½ cup white or rice wine vinegar
- 1 cup neutral oil (such as grapeseed)
- Lemon wedges for serving
- Mixed fresh tender herbs, nasturtium flowers and leaves for garnish, optional
Preparation
Place the sliced fruit in a bowl, sprinkle with a generous pinch salt and set aside.
Score fish using a sharp knife with 3–4 slits about ½ inch apart, being sure to not go all the way through the fish. Gently season with salt and set aside. Toss green onions lightly with oil, season with salt and set aside.
For the vinaigrette: Add blanched basil, shallot, garlic, Dijon, honey and vinegar and blend on high, slowly adding 1 cup neutral oil and ¼ cup olive oil until fully emulsified. Season to taste.
Preheat the grill or prepare coals. (The grill is best for this, but a really hot pan can achieve the same result.) Grill the green onions until charred to your liking (some like more, others less). Cool and slice into 2-inch pieces. Toss stone fruit and charred onions lightly with vinaigrette, reserving remaining vinaigrette for serving.
For whole fish, oil the grill grates and place atop the hot grill (or use a hot skillet with a little oil). When the sides of the fish start to brown and sizzle, flip and brown the other side, about 6–8 minutes per side, depending on the size. (Fish filets will cook more quickly but both will continue to cook when removed from grill so be sure not to overcook.)
When the fish is done, grab a fancy platter, spoon on the salad, place the fish on top and drizzle with vinaigrette. Garnish with lemon and fresh herbs and dinner is served!
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