Spiced and Griddled North Carolina Star Butterfish with Lemon and "Saltbox Style" Fryer-charred Broccoli

Adapted by StarChefs.com
November 2013
Yield: 4 portions

INGREDIENTS:

Butterfish
4 whole butterfish, dressed
8 sprigs thyme
4 tablespoons olive oil
1 tablespoon toasted and ground fennel seed
1 tablespoon toasted and ground coriander seeds
salt
Black pepper
4 lemon wedges, seeds removed
2 teaspoons garlic purée
2 tablespoons minced parsley
Broccoli
8 medium stalks broccoli
1 tablespoon sesame salt
1 teaspoon Worcestershire powder
Aleppo pepper

METHOD:

For the Butterfish:

Pre-heat a grill or griddle on high-heat. Score fish on both sides and stuff with thyme. Season with olive oil, fennel, coriander, salt and pepper. Grill fish and lemon wedges on both sides, or until fish skin is crispy. Remove from heat and brush with garlic and minced parsley.

For the Broccoli:

In a deep fryer set to 375°F, fry broccoli until charred. Drain on paper towel, place in bowl and season with sesame salt, Worcestershire powder, and Allepo pepper. Toss to coat.

To Assemble and Serve:

Serve fish on top of broccoli in a small basket with grilled lemon wedges. 

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