Eating in Season with Chef Bert Gill


PAN SEARED GROUPER with Stewed Green Tomatoes and Daikon Slaw with Peanuts


■ 4 6-8oz grouper filets

■ 5 large green tomatoes, peeled, seeded and cut into chunks

■ 2 leeks, halved, cleaned and sliced

■ 2-3 medium sized green garlic shoots

■ 1 small sweet onion, diced

■ 1 13.5oz can coconut milk

■ 1 tbsp toasted curry spice


In large saucepan, sweat the onions, leeks, and green garlic with a little oil over medium heat until soft. Add the green tomatoes, and cook 5-8 minutes until they begin to soften. Add coconut milk and curry spice and bring to a simmer, stirring occasionally. Simmer for 15-20 minutes until liquid is reduced and mixture is thickened.


■ 1 large daikon radish, finely julienned

■ 1 medium head bok choy, shredded

■ 1 small head napa cabbage, shredded

■ 1 tbsp sriracha or other hot chile sauce

■ 2 tsp sugar

■ 2 tbsp whole grained mustard

■ . cup olive oil

■ . cup cider vinegar

■ . cup dry roasted peanuts, roughly chopped


For slaw combine all ingredients, except peanuts and toss thoroughly. Allow to marinate for at least 1-2 hours before serving.

Season grouper filets with kosher salt, and preheat large skillet over medium high heat. When pan is hot, add roughly 2 tbsp canola or vegetable oil to the pan, and place filet’s presentation side down in the pan. Cook for 3-5 minutes depending on thickness until nicely browned. Turn filets and continue cooking until just opaque (3-5 minutes depending on thickness).



We go crazy for blueberries when they’re in season, both at the restaurant and at home. Everything from ice cream, to salads, to sauces, but everyone seems to always want one of my wife’s famous blueberry pies. The trick is keeping all of the crust ingredients as cold as possible, and using the most plump delicious blueberries available.


■ 2 ¾ cups all-purpose flour

■ 1 ¼ teaspoon salt

■ 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces

■ ½ cup ice water


In a food processor pulse the flour and salt to combine. Add the small pieces of butter and pulse for approximately 12 seconds to combine, until the mixture forms coarse crumbs with some larger pieces remaining. With your food processor running, add the ice water in a slow, steady stream for no longer than 30 seconds, until the dough just holds together without being sticky or wet.

Divide the dough in half; flatten and shape into disks, and wrap each disk in plastic wrap.

Refrigerate for at least one hour before using.

Roll half the dough into a 13-inch round, fit it into a buttered and floured 9-inch pie pan, and trim the overhanging dough to leave ¾ inch overhang all around, then place it in the refrigerator. Roll the other half of the dough into a 12-inch round for the top crust and refrigerate.

Position a rack in the lower third of the oven. Preheat oven to 425°F.


■ 5 cups fresh blueberries, picked over

■ . cup sugar

■ 4 tablespoons cornstarch

■ 1 tablespoon fresh lemon juice

■ 1 teaspoon lemon zest

■ . teaspoon salt

■ 1 to 2 tablespoons unsalted butter, cut into small pieces


Combine all the ingredients except the butter in a large bowl.

Pour the blueberry mixture into the bottom crust and dot with the butter. Brush the over-hanging edge of the bottom crust with cold water and cover with top crust. Trim the top crust to match the bottom crust, and press edges of both crusts together. With your thumb and forefinger, crimp around the edge to seal. Cut steam vents in the top crust.

Slip a baking sheet under the pie and bake for 30 minutes. Then reduce the oven to 350°F and bake until thick juices bubbles through the vents, 25 to 30 minutes more. If the edges are browning too quickly, tent with a piece of aluminum foil.

Let the pie cool completely on a wire rack.

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