Zero George Street Rates & Reservations

Celebrate August in Charleston with Local Wreckfish and Strawberry SunSHINE

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Join us at Zero Café + Bar ,in Zero George Street Hotel, this month to enjoy our light and refreshing Pan-Roasted Wreckfish. Created by Executive Chef Vinson Petrillo, this dish is served up with a house-made romesco sauce that adds a hearty texture and a unique flavor component when paired with this clean whitefish.

The romesco sauce is made from poached and peeled baby heirloom tomatoes and served cold to contrast with the fish. Garnished with watermelon radishes that are seasoned with finely minced garlic sautéed in warm oil until golden brown, the Pan-Roasted Wreckfish embraces Lowcountry seasonal flavors.

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Chef Petrillo comments that, “Fresh ingredients are what makes this dish work. The fish is lifted from the water hours before it is cooked. I pick herbs and tear them just as I plate the dish. Tomatoes should never be served cold out of the refrigerator, they grow warm in the fields, they should be served at room temperature. Don’t skimp on the olive oil, it should be fruity, grassy, and finish slightly spicy at the end. A little goes a long way. And finally please don’t forget the salt and pepper. Salt brings out flavor, proper seasoning will take time, but it’s worth learning.”

For the best experience, pair this dish with Zero George’s Strawberry SunSHINE cocktail. It is the perfect summer drink to enjoy in the Zero George al fresco courtyard.

The natural sweetness of our local strawberries combined with a slight hint of sour from the lime is the perfect combination. Just like in all our dishes and craft cocktails it is the fresh ingredients that set this drink apart. Summertime brings Zero George strawberries from Ambrose Farms and corn (the base of the SHINE) from Myer’s Farm in Bowmen, SC.

See recipes below.

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Recipe for: Pan-Roasted Wreckfish

Recipe to serve 4: Four 5 oz. pieces of wreckfish

For romesco:

1 medium heirloom tomato- medium diced

1 yellow tomato- medium diced

8 cloves of garlic-sliced

6 oz. piquillo peppers, drained and diced

1/4 C marcona almond, toasted and chopped

1 medium onion, diced

1 tsp smoked paprika

4 oz olive oil

1 oz aged sherry vinegar

Sweat onion and garlic in EVOO with a pinch of salt till fragrant and translucent. Add remaining ingredients and simmer till almonds are tender, season and puree until very smooth.

For garnish:

1 medium watermelon radish-sliced paper thin and soaked in ice water until very crispy

1 pint baby mixed heirloom tomatoes cut in half.

Season radish slices and tomatoes with nice EVOO, chopped mixed garden herbs, salt and pepper

Sear fish on high heat, do not flip. Put in 450 degree oven until it is cooked through. Baste with herbs and butter

To plate:

Place sauce on the plate, stack tomatoes, then fish and garnish with radish slices.

 

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Recipe for: Strawberry SunSHINE

1.5 oz Striped Pig Moonshine

.5 oz Basil Simple Syrup

1.5 oz strawberry puree (Strawberries puréed and put through a chinois)

1 ounce of fresh lime juice

1 oz soda water

Garnish with a 3:1 sugar and salt rim

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