This light, easy-to-prepare recipe will inspire you to dust off the patio furniture and fire up the grill!
Grilled Rockfish with Wild Cherry Barbecue Sauce
Ingredients
For the barbecue sauce:
- 2 tbs. grapeseed oil
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- 2 cups tomato purée
- 1 1/2 cups pitted cherries (fresh)
- 2/3 cup brown sugar
- 1/4 cup molasses
- 1/4 cup vinegar
- 1 tsp. chili powder
- 1/4 cup orange juice
- 1/2 tsp. dry mustard
- 2 tsp. salt
- 2 tbs. ground Tellicherry pepper
- 1/8 tsp. cayenne pepper
For the fish:
- 2 6-oz. portions of rockfish
- 1 tbs. grapeseed oil
- Salt and pepper to season
Instructions
Barbecue sauce
- Sauté onions in grapeseed oil until soft.
- Add garlic and sauté for 1 minute.
- Add tomato purée and cook for 2 minutes on medium low.
- Add remaining ingredients, cook on low for 30 minutes.
- Occasionally stir sauce to keep from sticking.
- Let sauce cool, can be refrigerated up to two weeks in mason jar.
Fish
- Cut fish into three 2-oz. portions.
- Season fish and grill on each side for three minutes.
- Baste with barbecue sauce and finish in 350°F oven for 8 minutes.
While Philly cheesesteaks invade Charm City, Boardwalk Fries opens in Middle River. Randi Rom shares a roundup of local restaurant news and notes.
Dara Bunjon talks with Dr. Lucy M. Long, author and director of the Center for Food and Culture, about her latest book, "Sweet, Tart, and Golden: Apples in the Midwestern Imagination," and other projects.
Filmmaker Justin Schein looks at wealth and inequality through the very real story of his late father.
For 35 years, the late Deborah Brodie, aka Bubbie Cookie, amassed a collection of over 200 Jewish ritual objects, which she used to teach her Hebrew school students with special needs.