Grilled Madai With Crosnes And Shishito Peppers Recipe

Prep fish

Pat madai fillets dry with paper towels. Lightly score the skin in two or three shallow diagonal slashes to prevent curling and help render the skin.

Season

Season both sides of each fillet with kosher salt (about 1/2 tsp per fillet). Let rest at room temperature for 10 minutes while preparing other components so seasoning penetrates and the fish warms slightly for even cooking.

Grill

Preheat a grill or heavy grill pan to medium-high (about 200–230°C / 400–450°F). Brush fish skin lightly with 2 tbs neutral oil. Place fillets skin-side down and press gently with a spatula for 20–30 seconds to keep contact. Grill skin-side down for 3–5 minutes until skin is crisp and mechanical resistance is felt. Flip carefully and grill flesh-side 1–2 minutes more until just cooked through (opaque and flaking). Remove and rest 2 minutes. Keep warm while finishing vegetables.

Serve each fillet with a lemon wedge to squeeze over just before eating.

Clean and par-cook crosnes

If crosnes are small and dirty, scrub under running water with a small brush to remove soil. Trim any tough ends. Place crosnes in a pot, cover with cold water, add a pinch of salt, bring to a boil and simmer 6–8 minutes until just tender but still with bite. Drain and pat dry.

Sauté aromatics

In a large sauté pan over medium heat, melt 2 tbs butter. Add sliced garlic and minced shallot and cook, stirring, 1–1.5 minutes until fragrant and translucent but not browned.

Caramelize crosnes

Add the drained crosnes to the pan, increase heat to medium-high and sauté 4–5 minutes, stirring occasionally, until they begin to color and develop light caramelized spots.

Deglaze and finish

Add 50 ml dry white wine to deglaze, scraping up any browned bits. Let the wine reduce by half (about 1–2 minutes). Add 75 ml stock and simmer 2–3 minutes until the liquid is mostly absorbed and the crosnes are glazed. Stir in 1 tbs lemon juice, 1 tbs chopped parsley, 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm.

Char shishitos

While crosnes finish, heat a separate small skillet or cast-iron pan over high heat until smoking hot. Add 1 tsp sesame oil and add shishito peppers in a single layer. Cook, turning occasionally, 3–5 minutes until blistered and blackened in spots and softened.

Season shishitos

Remove from heat, toss with 1 tsp soy sauce and 1 tsp toasted sesame seeds. Taste and add a pinch of salt if desired.

Plate and finish

On each plate, arrange a portion of glazed crosnes (about 75 g per serving). Place a grilled madai fillet across the crosnes. Arrange blistered shishito peppers alongside (about 50 g per serving). Scatter microgreens or baby mizuna as a bright garnish if using. Spoon any pan juices from the crosnes over the fish. Serve immediately with lemon wedges.