ELC Recipe Feature: Olive Oil Poached Fish
Apr 10, 2017
Abundant Seafood is located in Mount Pleasant on Shem Creek and offers fresh, sustainable options for local seafood in the Charleston area. The company is owned and operated by Mark Marhefka, a 30-year fishing veteran, and his wife Kerry who manages the day-to-day operations of the business. When we asked them what is their favorite way to cook seafood, they resounded “on the grill” or poached. Below is a recipe straight from the Marhekfa family kitchen.
- Olive oil
- Any white, flaky fish (grouper, tilefish, snapper, trigger, porgy, sea bass)
- Bulls Bay sea salt
- Local herbs
Lay the fillets in a shallow, oven-proof casserole dish or skillet, just large enough to hold the fish in a single layer. Cover the fish with a 1/8-inch thick layer of olive oil (a good, local brand), season with a flakey sea salt and any other herb or spice you like, then send it into a 275-degree oven, basting it often, until it’s cooked through. For a 1-inch thick fish fillet, it takes about 30 minutes.