Seafood a la Wando at Hank’s Seafood

As I’ve mentioned in several posts, we go to Charleston, SC often. We love the history, shopping, beaches and most important for me, the restaurants. Many of my favorite restaurants are in Charleston. One restaurant you won’t find on my favorites list is Hank’s Seafood. It’s not because I don’t like Hank’s. The food is very good and consistent. The atmosphere is awesome. The seafood is fresh. I’m picky with my favorites list.

The restaurant isn’t on my favorites, BUT they may have my favorite dish in Charleston. Hank’s Seafood a la Wando. This dish is fantastic, maybe a little rich, but amazing. I don’t often order the exact same thing every time I go somewhere, but I love this dish so much, I get it now every time.

The menu describes it such:

“Sautéed Shrimp Scallops and Fish deglazed with Sherry finished with Crabmeat, Button Mushrooms and Scallion in a Shellfish Saffron Cream Sauce Served with Fried Grit Cakes”.

I shouldn’t have to say any more than that. The seafood is fresh and cooked well. The mushrooms are a surprise of supple earthiness and the fresh scallion and a punch of freshness. The fried grit cakes are the perfect starch to balance the rich sauce. Oh and there is the sauce, very heavy sauce with a hint of saffron velvet. The sherry is a nice acid that brightens the whole dish. Ahh…yum! One of the best things I have eaten. As much as I love to try new things, I’ll get this until they take it off the menu.

PS. Hank’s isn’t on my favorites list but that is not because I don’t like the restaurant, we go often. They just aren’t the type of restaurant that I look for when naming favorites. Most restaurants on my fav list, I couldn’t point to a dish like the Seafood a la Wando, because the never have the same menu twice.

I would recommend Hank’s and highly recommend the Seafood a la Wando.

Tilapia, White Bean and Radicchio with Lemon Vinaigrette

I make this meal all the time, it’s quick, it’s easy, it’s cheap and it’s delicious. The recipe is from Giada De Laurentiis of Food Network fame. Try it, you’ll like it.

Giada calls this dish White Fish with Lemon Vinaigrette but would call it lemon vinaigrette with some other stuff. The vinaigrette is awesome. Let’s face it, tilapia doesn’t have a whole lot of flavor. It is firm with a good texture but pretty plain. The vinaigrette wakes this fish up.

I love cannellini, or white beans. I have been putting them in more and more recipes because of their mild creamy texture. Matching the beans with the tart almost sourness of the radicchio is brilliant. That all matches perfectly with the citrus and herbs in the vinaigrette and the crispiness of the tilapia. This meal is so light and refreshing.

 

INGREDIENTS

• 8 tablespoons extra-virgin olive oil
• 3 shallots, thinly sliced
• 1 large head radicchio (about 12 ounces), coarsely chopped
• 1 (15-ounce) can white beans (cannellini), drained and rinsed
• 1/3 cup fish broth (don’t substitute)
• 6 (5 to 6-ounce) tilapia fillets or other firm whitefish
• purpose flour, for dredging
• Salt and freshly ground black pepper

For the Viniagrette

• 1/4 cup fresh lemon juice
• 1/4 cup lightly packed fresh Italian parsley leaves
• 2 cloves garlic
• 2 teaspoons finely grated lemon zest
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

DIRECTIONS

1. First the vinaigrette: Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.
2. Heat 2 tablespoons of oil in a large skillet at medium heat. Add the shallots and sauté until tender and translucent, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.
3. Meanwhile, heat 3 tablespoons of oil in a large nonstick pan over medium-high heat. Season the tilapia with salt and pepper and dredge in flour to coat completely. Shake of the excess flour and fry fillets until they are golden brown and just cooked through, about 3 minutes per side.
4. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately