Roasted Local Tile Fish with Spring Farro

Ms. Rose’s Fine Foods
1090 Sam Rittenberg Blvd.
(843) 766-0223
www.msroses.com
If you haven’t been to Ms. Rose’s Fine Foods yet since it was Sunfire Grille, then you might be in for a pleasant surprise. No disrespect to the longtime West Ashley restaurant, but Ms. Rose’s is a stark deviation from its predecessor in both looks and taste. The menu is a full of delicious dishes from fresh fish to smoked meatloaf and some of the best fried chicken you’ll find in these parts. Throw in a hip, eclectic bar with an impressive cocktail and beer list and you’ll soon realize that the old salad bar motif of Sunfire Grill is long gone.
Chef John Holmes has put together an impressive menu with some of the best delicious side dishes you’ve ever had. Who would have thought okra, kale, and Brussels Sprout could be so darn good? But give this man some fresh fish and sit back and enjoy the ride. For this dish, Holmes used local tile fish and the results speak for themselves.
Ingredients:
• 6 ounces Tile Fish
• 4 ounces Anson Mills Farro
• 4 ounces of chicken stock
• 1/2 ounce Mepkin Abby oyster mushrooms
• 1/2 ounce fava beans
• 1/2 ounce baby carrots
• 1/2 ounce tomato confit
• 4 tablespoons butter
• 1 basil leaf chiffonade
• 1 tablespoon minced chives
• 1 clove garlic sliced thin
• 1 sprig of thyme
• Micro basil
• Salt, pepper, and lemon juice
 
Directions:
Season Tile fish with kosher salt. Heat a pan over medium high heat with olive oil. When it begins to smoke, add the fish to the pan.
Cook 3/4 of the way on one side (approximately 3-4 minutes).
Add 2 Tablespoons of butter and the sprig of thyme to the pan.
Baste the fish with the juices.
Flip the fish and continue basting with the pan juices for an additional 2-3 minutes.
 
Spring Farro
Heat a pan over medium heat with 2 Tablespoons of butter.
Add sliced garlic, mushrooms, tomato confit, baby carrots and fava beans.
Add chicken stock and farro. Cook until the stock is reduced and farro is warmed through.
Finish with basil and chives.
Season to taste with salt, pepper and lemon juice.
To finish- place the roasted tile fish on a bed of farro.
Top with micro basil and serve.