The Robert Morris Inn
1 t. Dijon mustard 1 T. honey 6 T. olive oil 1/2 cup wild blackberries Salt and pepper to taste Whisk together the Dijon mustard, honey and lemon juice. Whisk in the olive oil. Add the wild blackberries and season with salt and pepper. To serve this amazing meal, arrange the grilled pork on each plate. Top with the watermelon salad. Spoon the soft polenta onto the plate and drizzle around with the vinaigrette and serve. Next we will have a wild rockfish taco with guacamole, savoy cabbage, mango-pineapple salsa and spicy cilantro sour cream.
Chef Mark Salter 1/4 cup toasted Georgia pecans 1/2 lemon (juice only) 1 T. olive oil 1 4-oz. bag cleaned arugula Kosher salt and pepper to taste
*** WILD ROCKFISH TACO Serves 4 8 6-inch corn tortillas (grill just before needed) 4 4-1/2 oz. pieces of rockfish 1 T. Sriracha sauce 4 T. olive oil 1 lime (juice only) 1 T. cilantro, chopped
Cut the watermelon into 1-inchthick slices. Brush with olive oil and mark on the grill. Cut the watermelon into 1-inch cubes and mix with the chopped pecans crumbled feta and arugula. Dress the salad with a pinch of salt and pepper, lemon juice and olive oil.
Cut the rockfish into 1-inch pieces. Whisk the remaining ingredients together and marinate the fish for 15 to 20 minutes. Grill or sear the pieces of fish in a hot pan and finish in a preheated oven at 375째 for 3 to 5 minutes.
VINAIGRETTE Serves 4 2 lemons (juice only) 72
November 2014 Tidewater Times