Feature

Summer Food: The Swim Team

Plaki
PETER SPYROPOULOS
AVRA
Serves four.

4 8-ounce fillets of local striped bass from Long Island, skin left on

Salt and freshly ground black pepper

4 tablespoons olive oil

4 sweet Vidalia onions, sliced

4 medium Idaho potatoes, peeled and sliced into large medallions

4 tomatoes, sliced

4 tablespoons capers

4 tablespoons chopped fresh thyme

4 tablespoons chopped fresh oregano

6 cups fish stock

4 tablespoons chopped fresh scallions

4 tablespoons chopped fresh dill

Preheat the oven to 500 degrees. Score the skin with a sharp knife, and season with salt and pepper. Heat the oil in a large sauté pan; add the fish, skin-side-down, and brown over high heat, about 3 to 4 minutes. Turn the fish over, and add the onions, potatoes, and tomatoes, and continue cooking for about 5 minutes. Add the capers, thyme, oregano, and fish stock.

Transfer the mixture to a large casserole and bake, uncovered, for about 20 minutes. Remove from the oven, sprinkle with the scallions and dill, and serve.

Grilled Sea-Scallop Salad With Orange-Miso Vinaigrette
ED BROWN
THE SEA GRILL
Serves four.

Sauce:

2 tablespoons orange-juice
concentrate

1 tablespoon light miso paste

1 teaspoon rice vinegar

1/2 teaspoon Tabasco sauce

1/2 cup canola or grape-seed oil

Salt and freshly ground black pepper

1/2 bunch chives, minced

1/2 red bell pepper, seeded, cut in 1/4-inch dice

2 tablespoons fresh mint, chopped coarsely

Scallops:

2 pounds large sea scallops

1 teaspoon olive oil

Salt and freshly ground black pepper

Salad:

2 large bunches baby arugula, washed and
spun dry

1 small red onion, peeled, halved, sliced thin

2 teaspoons extra-virgin olive oil

1 and 1/2 teaspoons freshly squeezed lemon juice

Salt and pepper to taste

Prepare a grill to medium-high heat, or to low embers if using a live fire.

Sauce: Combine the orange-juice concentrate, miso, vinegar, and Tabasco in a bowl, then gradually whisk in the oil to emulsify. Just before serving, season to taste with salt and pepper. Stir in the chives, red bell pepper, and mint.

Scallops: Coat the scallops lightly with oil. Skewer 4 scallops at a time, using 2 skewers for each. Place skewers on the grill, and cook for 1 and 1/2 minutes; turn 45 degrees to form grill marks, and cook 1 minute more. Turn the scallops over, and repeat the procedure.

Place the arugula and most of the onions (reserving the remaining onion slices for garnish) in a large bowl. Toss the salad with the oil and lemon juice, and season to taste with salt and pepper. Divide salad among four plates, place 4 scallops around each of the salads, drizzle sauce around and partially over scallops, and top with the reserved onions.