From Providence to East Greenwich and everywhere in between

Hemenway’s reputation as Providence’s premier seafood spot is well known,  but now Executive Chef Steven Long is bringing his flair for fish to the West Bay!  When Hemenway’s Dockside Dining opens later this month in East Greenwich, fans of seafood fare will be able to indulge seaside in a more relaxed atmosphere.  So whether you are working downtown and stop in for a quick lunch meeting, or are looking to unwind on the waterfront over the weekend, there are now two spots in the Ocean State serving up the best local catch.

Chef Steve recently stopped by The Rhode Show to share one of the restaurant’s most popular dishes, Hemenway’s Mixed Seafood Grill.  Watch the video below and read on for the full recipe.

Ingredients:

4 ounces of salmon
4 ounces of halibut
4 ounces of swordfish

Topping Ingredients for salmon:

Thai curry pesto
5 leaves of rough chopped Thai basil
5 leaves of rough chopped mint
15 leaves of rough chopped cilantro
1/2 teaspoon of curry powder
1/2 teaspoon of rough chopped lemon grass
1/2 teaspoon of rough chopped ginger
1/2 teaspoon of rough chopped garlic
1/2 teaspoon toasted white sesame seeds
1 teaspoon of coconut milk
1 Tablespoon of sesame oil

Procedures:

In blender puree all ingredients until well blended, smooth and all oil is emulsified.

Directions for Salmon

Pre heat oven to 400 degrees.
Pre heat a sauté pan with oil, season salmon with salt and pepper, pan sear salmon until golden brown flip over and finish salmon in oven to desired doneness finish salmon by topping with the Thai curry pesto.

Topping ingredients for Halibut

Cranberry walnut crumbs and sage butter:
Ingredients:
For cranberry crumbs:
1 Tablespoon Dried cranberries
1-Tablespoon Walnuts
1 Tablespoon Panko crumbs

Procedures:
In a food processor pulse dried cranberries and walnuts until well chopped then and add Panko crumbs
Ingredients for sage butter:
2 leaves of fresh sage
2 ounces of butter
Salt and pepper to taste

Procedures:
Make sure butter is at room temperature, finely chop sage leaves, and in mixing bowl mix butter with sage add salt and pepper to taste.

Directions for Halibut:

Pre heat oven to 4oo degrees, season halibut with salt pepper, place halibut on a buttered baking dish, place In oven for 8-10 minutes or until 3/4 the way cooked, place cranberry crumbs atop the halibut and place on the oven for another 3 to 4 minutes or until it reaches an internal temperature of 140 degree at the thickest part of the fish.
To serve top halibut with sage butter.

Swordfish topping Ingredients:

Asparagus and Lump crab salad:
2 stems of asparagus
2 ounces of lump crab
1 teaspoon of shallots
1 teaspoon of Dijon mustard
1 tablespoon of champagne vinegar
1 tablespoon of extra virgin olive oil
Salt and pepper to taste.

Procedures for salad:

Steam the asparagus until tender put asparagus in an ice bath (ice bath is ice cubes with cold water) chop asparagus to about 1/4 inch. Add shallots, olive oil, mustard and vinegar to a mixing bowl and mix until emulsified add asparagus, lump crab and salt and pepper to taste.

Directions for Swordfish:

Pre-heat the grill to 450 degrees, clean the grill well with oil, season swordfish with salt pepper, add to grill and cook until an internal temperature of l40 degrees (1 inch thick piece takes about 10 minutes to cook) to serve top swordfish with asparagus lump crab salad.