Start by bringing water to a boil in a 2 quart pot. To cook the mushrooms season the mushrooms with salt, pepper and olive oil and roast at 350 degrees for 10-12 minutes. Once the mushrooms are cooled slice them in half and place to the side until you are ready to serve. To grill the lemonfish season both sides with salt and pepper and grill on high until there is a nice sear on both sides place the lemonfish on a cooler spot on the grill until completely cooked. To blanch the asparagus use the pot of boiling water and season the water with salt. Blanch the asparagus for 1-2 min depending on the size. For plating spoon 3oz of the red pepper sauce onto the plate then place the asparagus and sliced mushrooms on the sauce, finish the dish by placing the fully cooked fish on top of the mushrooms and asparagus and enjoy!
Grill the red peppers until skin is peeling off and place in a bowl and wrap in plastic wrap and let them steam until they are soft about 20 min. peel and seed the peppers and place them into a blender with the jalapenos (seeded, orange juice, lemon juice, sour cream, and vinegar and blend. once blended slowly add the oil until it is smooth (you may not need all of the oil) season with salt. Yields 1/2 Gallon
- Oak Street Poboy Festival