Foodie Friday: Striper Madness!

Grilled rockfish; jicama and red cabbage slaw; corn, quinoa and roasted red pepper salad, roasted broccoli.

Tyler Darden

Grilled rockfish


Grilled rockfish

rockfish, 6 to 8 ounces per person

olive oil



lemon slices

Brush fish well with olive oil, and season generously with salt and pepper. Place in a grill basket and grill over medium-high charcoals until done. Garnish with lemon slices.

Jicama and red cabbage slaw

1 small head red cabbage, julienned

1 small head napa cabbage, julienned

4 medium carrots, grated

2 medium jicamas, julienned

1⁄3 cup green onions, sliced

1⁄4 cup toasted sunflower seeds

for the vinaigrette

3⁄4 cup cider vinegar

1⁄2 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon sugar

juice of 1 lemon

1 teaspoon salt

1⁄3 cup olive oil

Combine all vinaigrette ingredients except the olive oil, and mix well. Slowly add the olive oil, and mix.

In a large bowl, combine all the vegetables and toss until evenly mixed. Add the vinaigrette and mix well. Salt and pepper to taste. Fold in the cilantro, and garnish with sunflower seeds.

Corn, quinoa and roasted red pepper salad

2 ears of corn

1 12-ounce box of red quinoa (white or black

quinoa is fine as well)

2 red peppers

1⁄2 cup chopped cilantro

for the vinaigrette*

1⁄4 cup elder flower vinegar

1⁄4 cup rice wine vinegar

2 tablespoons lime juice

1 teaspoon salt

1/4 teaspoon Japanese Sansho pepper

2 tablespoons honey

1/4 cup safflower oil

*The last five ingredients of this vinaigrette were left out of the print edition due to technical difficulties.

Shuck, cut and blanch the corn in boiling salted water, refresh in cold water, drain and set aside. Cook the quinoa according to package instructions, and allow to cool. Roast the peppers, either over an open flame or in the oven, until the skin blisters (or, if using an open flame, until it chars). Place in a bowl and cover for 15 minutes. Then peel the peppers, and cut into medium dice. Mix all the vegetables, and drizzle with the vinaigrette before serving. Salt and pepper to taste.

Roasted broccoli

2 pounds broccoli, cut into florets

2 tablespoons olive oil

1 teaspoon whole cumin seed

1 teaspoon salt

several grinds of the pepper grinder

Whisk together the oil and seasonings, and toss with the broccoli. Arrange the florets in a single layer on a baking sheet, and bake at 425 for 18-20 minutes, until some of the broccoli is a little singed on the edges. Serve with lemon wedges.

Read the full story: A Moveable Feast (October 2009 issue)

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