Jul 14 2026
Restaurants›Two Hands›Rod & Reel Market Fish Recipe

Rod & Reel Market Fish Recipe

Inspired by Two Hands
Time1h 30m
Serves4

line-and-pole-caught market fish,* seasonal vegetable succotash, potato shoestrings, citrus nage

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Ingredients

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Fish

Vegetable Succotash

Potato Shoestrings

Citrus Nage

Method

Fish

  1. 1

    Prepare the Fish

    Preheat a grill or skillet over medium-high heat. Pat the fish fillets dry with paper towels and season both sides with salt and black pepper.

  2. 2

    Cook the Fish

    Brush the grill or skillet with olive oil. Place the fish fillets skin-side down on the grill or skillet and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Drizzle with fresh lemon juice before serving.

Vegetable Succotash

  1. 3

    Sauté the Vegetables

    In a large skillet, melt the butter over medium heat. Add the diced red onion and garlic; sauté for about 2 minutes until fragrant.

  2. 4

    Add Corn and Peppers

    Add the corn kernels and diced red bell pepper to the skillet, stirring frequently for about 3-4 minutes until slightly tender.

  3. 5

    Incorporate Squash

    Add the diced zucchini and yellow squash to the skillet. Season with salt, black pepper, and fresh thyme. Cook for another 5-6 minutes until all vegetables are tender.

Potato Shoestrings

  1. 6

    Prepare the Potatoes

    Peel and cut the russet potatoes into thin strips to create shoestrings. Soak the potato strips in cold water for about 30 minutes to remove excess starch.

  2. 7

    Fry the Potatoes

    Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the potato strips and pat dry with paper towels. Fry in batches until golden and crispy, about 3-4 minutes. Drain on paper towels and season with salt.

Citrus Nage

  1. 8

    Make the Citrus Nage

    In a saucepan, combine fish stock, orange juice, lemon juice, and salt. Bring to a gentle simmer over medium heat and reduce for about 10 minutes.

  2. 9

    Finish with Parsley

    Remove from heat and stir in chopped fresh parsley before serving.

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