Gone Fishing

Capital Grille

Prosciutto Wrapped Sea Bass


Prosciutto Wrapped Sea Bass
2 7 ounce portions Sea Bass
4 pieces prosciutto
2 ounces butter
1 cup arugula
4 ounces jumbo lump crab
2 teaspoons lemon oil
1 pinch sea salt

Dry the fish with paper towels and season with kosher salt. Lay two prosciutto pieces per fish on a table and wrap the fish tightly overlapping the prosciutto. On medium heat, melt butter in a saute pan; once the butter has melted and is hot, sauté the fish until the prosciutto has browned slightly. Turn the sea bass over and place the pan in the oven at 350 degrees and roast for approximately 7 minutes.

Crab Salad with Whole Grain Mustard Beurre Blanc
4 ounces white wine
½ shallot, thinly sliced
1 teaspoon peppercorns
4 ounces unsalted butter
1 teaspoon lemon juice
1 tablespoon whole grain mustard

Cut the butter into half inch pieces and set aside. In a 2 quart pot, add shallots, peppercorns, and wine over medium-high heat; allow to come up to a simmer and reduce by a half. To make the beurre blanc, whisk in one piece of butter at a time until melted; add lemon juice and whole grain mustard and mix until combined. In a small bowl, toss arugula, crab, lemon oil, and sea salt until salad is coated with oil. Top sea bass with crab salad, and spoon the mustard sauce around the fish.
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Blackened Mahi Sandwich with Lemon Aioli


Blackened Mahi Sandwich with Lemon Aioli
4 6 ounce mahi fillets, skinned
blackening seasoning
4 ciabatta buns
green leaf lettuce
beefsteak tomato slice
avocado slices

Lemon Aioli
4 ounces mayonnaise
one lemon, zest and juice
3 dashes of hot sauce
Mix all the ingredients in a mixing bowl and set aside to use with sandwich.

Preheat oven at 350 degrees. In a hot skillet place a little bit of olive oil, just enough to coat the bottom. Season mahi with the blackening seasoning and sear the fish on both sides until dark/light brown. Place in pre-heated oven for 7 minutes, or until fish reaches an inside temperature of 155 degrees. Toast ciabatta buns, spread the lemon aioli, and place Mahi on the bottom part. On the top part of the bun place the lettuce, tomato slices, avocado slices and French onions for garnish. Serve with French fries, sweet potato fries, or any other preferable side. Visit our Website!


Gulf Grouper Florentine Roulade en Papillllote


1 5 ounce grouper filet, butterflied
2 ounces sauted spinach
3 + 1 tablespoons leek
2 + 1 teaspoons garlic
A few gratings of fresh nutmeg
2 carrots, julienne
1 rib celery, julienne

2 roma tomatoes, thinly sliced
1 lemon, thinly sliced
3 ounces white wine or other flavored steaming liquid
oil, for glazing
2 sheets of parchment paper
salt and pepper, to taste

Combine spinach, 1 tablespoon leek, 1 teaspoon garlic, and nutmeg. Spread spinach mixture on the underside of butterflied fish, leaving roughly one inch of fish exposed. Working from the covered side of fish, roll into a tight log with the excess flesh touching the presentation side of the roulade (the proteins in the flesh are what seal the roll). Lay down one sheet of parchment paper. In the center of this sheet, arrange lemon and tomato slices a galette (a wheel) alternating each iteration. Place remaining leek, celery, and carrot atop this “scale”, insuring that some is still visible. Place fish on top of vegetables and glaze with oil. Season to taste. Put second sheet of parchment paper on top of fish and begin folding. Starting at the corner, fold in roughly ¼ of the way to the center, repeating all the way around the fish until a bag shape has been formed. Before you make your last fold to seal the bag, pour in the wine or other cooking liquid (I used a saffron tomato consommé). Seal the “bag” and glaze top with remaining oil (the glazing is not necessary, it just makes for a nice presentation). Bake in a 450 degree oven until desired doneness is reached, roughly 5 minutes depending on the thickness of the fish. Carefully place parchment bag on a serving platter and cut bag open tableside.
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Oyster Stuffed Roasted Carolina Mountain Trout


1 whole trout, head and tail removed, butterflied Stuffing:
6 large Gulf oysters
¼ pound melted butter
¼ cup red onion, minced
juice and zest of 1 large lemon
1 cup stale bread, diced
1 cup chopped spinach

In a hot pan, gently sauté the red onion in a tablespoon of olive oil until translucent. Add the oysters and poach gently for 60 seconds. Remove from heat. Add lemon juice, zest, diced bread and chopped spinach and begin to mix preferably with a wooden spoon. Drizzle in the melted butter and work the mixture thoroughly. Salt and black pepper to taste.

Snap Bean Salad
3 ounces julienned snap beans or green beans
2 ounces julienned red onion
2 ounces julienned red bell pepper
2 tablespoons chopped parsley
3 tablespoons extra virgin olive oil



Place all vegetables in a mixing bowl. Sprinkle with parsley and toss together thoroughly. Drizzle in the olive oil and toss again. Season with salt and pepper and set aside in refrigerator. It is best to do this an hour before serving to allow the vegetables to marinate.
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Oyster Stuffed Roasted Carolina Mountain Trout


2 6 ounce redfish fillets

Season the fillets with salt and pepper. Place in a hot skillet with 2 tablespoons of olive oil, skin side down. Cook until skin is crisp, flip and bake in the oven at 425 degrees for 4 minutes. Choose your favorite summer vegetables, and cut as desired. Melt butter and garlic in a skillet over medium-high heat. Saute vegetables until done, but not soft, and season. Boil herbed Israeli couscous in salted vegetable stock until tender and drain. Add to saute pan with vegetables. For the beet puree, roast beets until tender then puree in blender with vegetable stock and butter; season with salt and pepper.
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Pecan & Crab Crusted Redfish

1 7 ounce redfish fillet
1/2 cup pecans
2 tablespoons flour
1 egg
1 tablespoon milk
2 tablespoons olive oil
2 ounces lump crab meat
salt and pepper

In a food processor, combine pecans and flour. Blend until fine then transfer to a plate. In a mixing bowl, whisk egg and milk together. Season fish with salt and pepper. Dip fish into egg wash, then lay on top of pecan mixture. Gently press down fish to well coat. Set a saute pan over high heat, once hot add oil. Lay fish into pan, pecan side down. Cook 1 to 2 minutes, or until crust begins to form. Flip fish over and top with lump crab meat. Transfer pan to a 350 degree oven and cook 4 to 6 minutes.
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Potato Encrusted Halibut with Shallllot Beurre Blanc


4 6 ounce halibut fillets

3 potatoes, baked
½ finely sliced red bell pepper
½ chopped onion
1 finely diced carrot
2 cups bread crumbs
1 teaspoon each salt and pepper
1 tablespoon garlic, minced

Mix all ingredients well. Coat crust on one side of halibut fillet and place in hot skillet coated in vegetable oil and cook until golden brown. Finish cooking in oven for 3 minutes or desired doneness.

Shallot Cream Sauce
1 cup shallots, chopped
1 ½ cup white wine
¼ cup sherry
½ teaspoon garlic, minced juice of 1 lemon
1 teaspoon shrimp base
1 ½ – 2 cups heavy cream
2 tablespoons parsley
½ cup red pepper, for color
salt and pepper to taste

Saute shallots and garlic in butter over medium heat for 2 minutes. Add sherry and white wine for 30 seconds. Add shrimp base, heavy cream & lemon juice and reduce for 5 minutes over low to medium heat. Add salt and pepper to taste. Ladle sauce on plate and place halibut on top. Garnish with parsley and red bell pepper.
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Sweet Chili Glazed Salmon


Glaze for Salmon
2 oranges squeezed
¼ cup soy sauce
½ cup sambal
3 tablespoons honey
Bring to simmer and slurry.

Serve salmon with fresh baby carrots and herbed rice.:
1 cup white rice
cinnamon to taste
anise star puree to taste
2 ounces butter
2 ounces heavy cream
Herb Mix for Rice
1 bunch parsley
4 stems of basil picked
small bunch of chives
3 cloves garlic
¼ cup olive oil


Pan Seared Mahi Mahi with Citrus and Baby Kale Salad

2 4 ounce portions Mahi-Mahi
½ teaspoon cumin
¼ teaspoon kosher salt
¼ teaspoon cracked black pepper
¼ teaspoon cayenne pepper, or to taste
zest from 1 orange
1-2 tablespoons olive oil
2 oranges, segmented (save remaining pulp)
1 cup strawberries, sliced
1 ripe avocado, diced
1-2 teaspoons fresh lime juice
baby kale

Mix spices together in a small bowl and season the Mahi Mahi. Grate orange zest on top, pressing gently to adhere.

Heat a medium skillet over medium-high heat until hot; add oil, swirling pan to coat. Place fish in the pan, skin side up, and cook until seared, 2-3 minutes. Turn over and cook for an additional 3-4 minutes until cooked through. If it is a very thick fillet, cover pan with a lid to cook completely. Allow to rest while you prepare the salad.

In a medium bowl, mash together the avocado with the squeezed orange pulp and lime juice to make a dressing. Add baby kale and toss to coat. Add the segmented oranges and strawberries, gently tossing to incorporate. Serve with the Mahi Mahi, garnishing with additional orange zest and cracked black pepper.

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