Executive chef Joel Dennis Blue Water Grill, Chicago Yield: 1 serving. 1 whole daurade 11⁄4-11⁄2 lb. (red snapper or black bass may be substituted) 1 bunch thyme 1⁄4 lb. fresh black mission figs 1⁄2 lb. assorted seasonal wild and/ or domestic mushrooms 1⁄4 lb. baby arugula or baby spinach as needed, extra virgin olive oil as needed, sea salt For the fish: Rinse fish under cold running water and pat dry with paper towels. Season the cavity of the fish with sea salt and stuff with 5-6 ...
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