For the salad:
1 cup sea salt
1 gal. water
1 lb. fresh butter beans
6 ears corn, kernels cut off and reserved
3 (4 oz.) jars diced pimientos, strained and liquid discarded
1 cup Glass Onion house dressing (recipe follows)
1 Tbs. sea salt
1 Tbs. freshly ground black pepper
For the dressing:
1/4 cup red wine vinegar
1 Tbs. Creole mustard, or other whole grain mustard
2 tsp. minced garlic, about 2 medium garlic cloves
2 tsp. minced shallot, about 1/2 medium shallot
1½ tsp. fresh lemon juice
3/4 cup vegetable oil
1/3 cup extra-virgin olive oil
2 tsp. Diamond Crystal kosher salt
2 tsp. freshly ground black pepper
For the fish:
4 oz. good butter
4 (6 oz.) fish filets
Diamond Crystal kosher salt
Freshly ground black pepper
For the salad:
Bring the sea salt and water to a boil in a large pot over high heat. Add the butter beans, reduce the heat to medium, and cook for about 25 minutes, until tender and creamy. Strain and set aside to cool.
Combine the butter beans, corn, pimientos, and dressing in a bowl. Cover and refrigerate. Stir well before serving. The salad can be made a day in advance and stored covered and refrigerated until ready to serve.
For the dressing:
Combine the vinegar, mustard, garlic, shallots, and lemon juice in a food processor or blender and blend thoroughly. Gradually add the oils while the machine is running. The mixture should emulsify into a relatively thick consistency. Season to taste with the salt and pepper.
For the fish:
Pat the filets dry with a paper towel. Season with salt and pepper.
Heat the butter in a wide pan over medium-low heat. Once it begins to foam, add the fish. Tilt the pan toward you and spoon butter over the fish for two to three minutes. Using a spatula, gently flip the fish. Reduce the heat to low and cover the pan for two additional minutes. Uncover and spoon butter over fish for two to three minutes, or until fish is just cooked through.
The filets should begin to pull apart when done.
Place the fish on four plates and spoon a cup of the salad on top.
Chef’s Notes: “I recommend using scamp grouper, sheepshead, or triggerfish for this recipe. All three of these options are light and sweet in flavor and will cook similarly. Sheepshead and trigger fish tend to run about the same size, while groupers are a little larger and should be cut into smaller pieces.
When purchasing fresh fish, go with a purveyor who sells a lot of fish. The inventory will be fresher due to product turnover. Here in Charleston, I like Crosby’s Shrimp & Fish Co. on Folly Road. Look for the fish to be glassy and not too opaque.”
Pro Tip: “Leaving the corn raw will add a little crunch to the salad. But look for fresh ears with smaller kernels.”
The Glass Onion
1219 Savannah Hwy.
(843) 225-1717
ilovetheglassonion.com
Think fresh produce, local seafood, and loads of flavor
