Re-fresh-ing Television

Castle Hill Garden, welcome to your 15 minutes of fame. Chef Jon showed off a bounty of beautiful vegetables freshly picked on The Rhode Show this morning. One cannot help but be impressed by the plethora of veggies harvested just yesterday to complement Chef’s pan-roasted native striped bass. Read on for the recipe, or visit Castle Hill to delight in some of their greatest greens, featured throughout the Castle Hill menu and straight from the garden.

We’re cooking pan-roasted native striped bass; Castle Hill vegetable succotash, with a lemon-chive vinaigrette with the Newport Restaurant Group.

Pan Roasted Native Striped Bass

INGREDIENTS:

4 – 6oz portions – Boneless, trimmed striped bass, skin off

STEPS:

Pre heat sauté pan, season fish with salt and pepper, place fish in hot pan, presentation side down first, sauté for about 3 minutes each side, finish in a 350 degree oven until cooked through.

Lemon-chive vinaigrette

INGREDIENTS:

1 cup extra virgin olive oil
1/4 cup lemon juice
1 tablespoon Dijon mustard
1/4 cup minced chives
Kosher salt and white pepper to taste

STEPS:

Add all ingredients to a blender except for oil and chives, turn blender on and slowly drizzle (emulsify) in oil to desired consistency, fold in chives at the end then check seasoning, adjust with salt and pepper as needed.

Castle Hill Vegetable Succotash (yields 2-4 side dishes)

INGREDIENTS:

2 cups, julienne onions, mixed white and red
2 cups, diced mixed summer squash
1/2 cup, blanched green beans( cut into ½” bias)
2 tablespoons minced spring garlic
1/2 cup, diced tomatoes
¼1/4cup fresh cut basil
3 tablespoons extra virgin olive oil
Kosher salt, to taste
Ground white pepper, to taste

STEPS:

Heat olive oil in large sauté pan on medium heat, when oil is hot add onion and garlic, sauté until translucent, add remaining vegetables, cook for 2-3 minutes, finish with chiffonade basil, salt and pepper. Serve as a side dish for grilled or roasted fish, steaks, or chicken.