Dive conditions in the Monterey Bay were epic this weekend with almost no swell, warm water, and great visibility. I’ve been shut out this season on halibut so I went to Carmel for vermilion rockfish instead. It paid off and I speared a nice 3+lb red on one of my first dives.
This recipe was taken from Eric Ripert’s, “Avec Eric” cookbook and it’s a keeper. He uses fennel pollen to season the fish which gives the dish a great aroma that reminds me of hiking down to a dive spot in Big Sur. He roasts it in the oven but I opted to cook it outdoors in my Weber kettle grill which gave it a nice smoky flavor. The broth is pretty basic: fennel, cherry tomatoes, shallots, garlic, parsley, chili flakes, and some white wine.
