Grilled Tilefish with Asparagus Broth and Oyster Mushrooms - Page 197

This recipe incorporated a Sean Brock technique that we learned in the first few weeks of using Heritage as our guide and writing this blog.  The asparagus was cooked in a puree of itself.  This was reminiscent of the Glazed Carrot recipe, which pointed out that this was a good technique for many vegetables. It worked out well here too.

We picked up the fish at SellFish in Summerville, and were very pleased with the variety they had available, as well as their customer service.  The customer ahead of us was having fish packed in ice for a 45 minute trip home.  The staff was obsessed with making sure the fish was properly packed for the trip.  We liked that.

The recipe was relatively easy to follow, but you do need a juicer.  If you don't have one, you need to get one.  Juicing is awesome!  We have a 25 year old Juiceman that's still producing great juice and Consumer Reports still rates the Juiceman at the top of the list. Amazon has the latest model for sale at a STEAL price!  $55 dollars and Prime Eligible (Consumer Reports lists it for $100).  I actually ordered a new one seconds ago while researching this article.  Click on the picture to order.



We were pleasantly surprised to find that we had some of the ingredients in the garden pots - chives and parsley.  Zoe helped us harvest, though we lost some parsley along the way.  Believe it or not, she's smiling in that picture, not crying.  We also had non-local honey, but since it was harvested by me from my sister's hives in Maine - we called it good.

Grilling the fish was my job, and I did an okay job.  The grill grates had deteriorated during tax season and I didn't notice until the last minute so preparation was a bit spotty and there was some sticking.  Still, Ox managed to make it look real nice on the plate.  It all tasted pretty damn good too!