Tide To Table Season 1, Episode 1: Serving up Charleston's Coastal Bounty

by Penn Fishing 9 Nov 2024 19:50 GMT

Tide To Table - Serving up Charleston's Coastal Bounty © Penn Fishing

Chef John Ondo and Captain Chris Chavis connect over a shared respect for the ocean's bounty around Charleston, SC in this first Tide To Table experience brought to you by PENN.

Throughout their time together, Chef Ondo learns firsthand about sustainable fishing while catching Amberjack, King Mackerel and Vermillion Snapper with Captain Chavis. Inspired by the experience, Ondo prepares a dish that honors the fish and local ingredients, pairing pan-seared snapper with colorful vegetables and tomato fondue. Find the recipes below.

The episode highlights the powerful bond forged between anglers, chefs, and their communities.

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Chef John Ondo - photo © Penn Fishing

Chef John Ondo

When Chef John Ondo, Charleston native and Executive Chef for The Ocean Course at Kiawah Island, set out for a day of fishing with PENN Captain Chris Chavis he came away with more than just the fish for lunch the next day. While he had fished over the years, Ondo admits he'd spent more time cooking fish than catching them. What he brought home with him after their trip was an even greater appreciation for the captains that fish the waters outside Charleston and the fisherman that bring the days catch to him at the restaurant.

Capt. Chris Chavis - photo © Penn Fishing

Capt. Chris Chavis

Capt. Chris Chavis grew up on James Island and has been navigating the waters in and around Charleston as a charter captain for over 30 years. Starting his career as an offshore captain, Chavis got out of it for a period of time to focus his business on inshore trips. As time went by the open water kept calling his name and he eventually found his way back out to the Atlantic waters offshore from Charleston. His guide service, Fin Stalker Charters, now offers inshore, nearshore and offshore charter experiences.

Cast Iron B-Line Snapper

Seared B Liner Snapper
6 filets B-Liner Snapper
3 tbsp vegetable oil

Directions
Season the snapper with salt and pepper. Over a hot grill place a 10" cast iron skillet over the coals or flames for 3 minutes. Add oil to the skillet and sear snapper. Let the fish sear for a good 2 minutes until you see a golden crust form. Flip the fish and move off heat, cover the grill and let the fish cook anther 5-6 minutes until done (145 degrees).

To build, pour 2-3 Tbsp of tomato fondue on a plate, then place a few spoonfuls of vegetable salad on top of the sauce. Place fish on top of the vegetables and add a spoonful of the tomato cucumber relish on top of the fish. Enjoy!

Tomato Fondue
1 tbsp olive oil
1 pint cherry or grape tomatoes
1 clove garlic, smashed
1/4 cup water
Salt & pepper to taste

Directions
In a small sauce pot over medium low heat place olive oil garlic and tomatoes in and stir frequently. Once the tomatoes begin to blister add water and reduce heat to low and cover. Cook for 20 minutes then season with salt and pepper. Blend until smooth. Makes about 1 cup.

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Capt. Chris Chavis' gear