Mount Pleasant Magazine Jan/Feb2016

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Acme Lowcountry Kitchen
Pan Roasted Local Tilefishwith
an HeirloomTomato Cream,
Carolina Blue Crab Jumbo
Lump, Tri-color Cauliflower
and Sautéed Cremini
Mushrooms and Arugula
Recipe for 4 servings
Ingredients:
2 pounds of tilefish fillets, cut into 4
portions (can substitute grouper or
wreck fish)
1 pound of cremini mushrooms
1 pound of arugula
3 heads of colored cauliflower (can
use white cauliflower as substitute)
6 peeled garlic cloves (divided)
8 ounces of Carolina jumbo lump crab
Olive oil
Fresh thyme
1 red onion
1 pound heirloom tomatoes
(stemmed)
1 lemon
Kosher salt
Fresh ground black pepper
1 teaspoon butter (optional)
½ cup heavy whipping cream (optional)
Preparation:
For FIsh
Season each fillet with a pinch of salt
and pepper.
In a sauté pan, heat 2 tablespoons
of olive oil on high heat until it just
begins to smoke.
Sear tilefish at high heat until golden
brown. Turn fish over and place in
350 degree oven for 5 to 8 minutes,
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until cooked through. Fish will be
flaky and slightly translucent in
middle when cooked.
Pull fish from oven and top with but-
ter. (For an even healthier dish, skip
this step).
In a separate pan, sauté mushrooms
and arugula until soft. Set aside.
For caulIFlower
Cut florets away from base and take
away any leaves.
Toss the florets with olive oil, 1
tablespoon of kosher salt and ½ table-
spoon of pepper.
Add four peeled cloves of garlic and ½
bunch of fresh thyme to the cauliflow-
er mixture and place in roasting pan.
Roast at 350 degrees for 12 minutes
or until tender.
For heIrloom sauce
Roughly dice tomatoes. Peel and
thinly cut 2 garlic gloves.
Pick 2 tablespoons of fresh thyme
1 teaspoon of salt
½ teaspoon of black pepper
½ cup heavy cream
In a sauce pan, heat 2 tablespoons
olive oil over medium heat. Add diced
tomatoes and simmer for 5 minutes
or until tender. Add garlic, 2 table-
spoons fresh thyme, 1 teaspoon salt
and ½ teaspoon black pepper.
Let simmer again for 5 minutes over
medium heat.
Add heavy cream. (Omit for a
healthier option).
Let sauce reduce for another 5 minutes.
Puree mixture to desired thickness.
For crab
Juice half a lemon.
Pick crab thoroughly for shells with-
out breaking apart the lumps.
Toss with lemon juice.
Assemble fish on top of mushroom
mixture. Top with tomato sauce and
crab. Serve cauliflower on the side.
Enjoy.
Healthy