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Broiled Maine Hake With Barnegat Sea Scallops

hypehits's picture
Chef Dave Banks from Harry's Savoy Grill makes Broiled Maine Hake with Barnegat Sea Scallops.
Ingredients
  Hake fillet 1 1⁄2 Pound (Fresh, In Season Could Substitute Cod)
  Grapeseed oil/For frying potato sticks 9 1⁄2 Ounce
  Sea salt 2 Teaspoon
  Cracked black pepper 2 Teaspoon
  Fresh italian parsley 1 Cup (16 tbs) (Picked Leaves)
  Fresh tarragon leaves 3⁄4 Cup (12 tbs) (Picked Leaves)
  Heirloom tomatoes 2 , random cut thin wedge or dice
  Baking potato 1 , julienne, fry in grapeseed oil
  Lemon 2 , juiced (Use One Lemon For Wedge Garnish)
  Fish broth 1 Cup (16 tbs), from the trimmings (Can Use Scallop Pieces)
Directions

Pre-heat broiler (or very hot oven, using top shelf). Portion hake into (4) six-ounce servings. Season with sea salt and pepper. Place on baking tray. Prepare ingredients for parsley salad (potatoes can be done ahead). Place hake in broiler. Combine the salad ingredients, season with salt and pepper and fresh lemon juice, a splash of grapeseed oil, taste, and by this time, the fish should be done, depending on thickness. The hake cooks fairly fast, about 6-7 minutes depending on your oven, and it should have a little crispy edge on top.

Note: be careful removing fish, as it is very flakey; use a spatula. Arrange in a bowl, salad on top, add a little of the broth, garnish with lemon.

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Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Method: 
Broiled
Ingredient: 
Scallop, Seafood
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2
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1 Comment

perceptiveeye's picture
Hi Hypehits, how are you? This broiled maine hake recipe seems to be very delicious. Could you please suggest the best accompaniment to the seafood ??