Meggie’s Farm Corn Meal-Crusted, Pan-Roasted Fluke

Chef Tim McGrath from Waterman Grille stopped by the kitchen Monday to show us how to make the seafood dish.


For the Fluke:

  • 1/2 cup of Corn Meal (Meggie’s Farm if possible)
  • 4 each 7-8 oz. Filets of Fluke
  • Salt and White Pepper
  • Canola Oil, as needed

For the Risotto:

  • 2 cups Arborio Rice
  • 4 oz. Butter
  • 1 cup White Wine
  • 7-8 cups Chicken Stock (home made if possible), kept hot
  • 1/2 cup Small Spanish Onion, diced
  • Salt and White Pepper, to taste
  • 1 tsp. Lemon Juice

For the Avocado Crème Fraiche:

  • 2 each Ripe Avocados
  • 1 Cup Crème Fraiche
  • 1 tsp. Lime Juice
  • Salt and White Pepper, to taste

For the Chile Vinaigrette:

  • 1 oz. Died New Mexico Chiles, seeds and all
  • 1 clove Garlic
  • 1 tbsp. Whole Grain Mustard
  • 1/2 cup Rice Wine Vinegar
  • 2 cups Canola Oil
  • Salt and White Pepper, to taste
  • 4-5 drops Tabasco Sauce
  • 1 Tbsp. Lime Juice

For the Toasted Hazelnuts:

  • 4 oz. Hazelnuts


For the Fluke:

  1. In a large sauté pan, heat the oil until hot.
  2. While the oil is heating up, season the fish on both sides with salt and white pepper.
  3. Place the fish in the corn meal and press down firmly so that the fish is liberally coated on one side.
  4. Place the fish corn meal-side-down in the hot pan.
  5. Turn heat down to medium-low to prevent the corn meal from burning.
  6. Cook on the corn meal side 2-3 minutes, then flip the fish.
  7. Take pan off the heat and let the residual heat from the pan continue to cook the fish.
  8. Fluke cooks very quickly because it is such a thin, flakey fish; do not over cook.

For the Risotto:

  1. In a large, heavy-bottomed pan on medium-high heat, melt the butter.
  2. Add the onion and cook slowly until translucent about 2-3 minutes.
  3. Add the Arborio rice and toast 3-4 minutes until the rice is lightly browned.
  4. Add the white wine and constantly stir until the rice has absorbed the all the wine.
  5. Add chicken stock 1 ½ cups at a time, constantly stirring; when the stock is absorbed, add more.
  6. Continue this process until the risotto is very al dente. Do not overcook.
  7. Season with salt, white pepper, and lemon juice.
  8. Cool on shallow cookie pan in the refrigerator.

To Serve the Risotto:

  1. In a large heavy bottom pot, heat up 1/2 cup chicken stock and add the al dente risotto to the pan.
  2. Add the desired amount of avocado crème fraiche to the risotto; should have a nice green color and great avocado flavor.
  3. Season again with salt and white pepper.

For the Avocado Crème Fraiche:

  1. Remove the flesh of the avocado, discard the skin and the seed.
  2. Add to food processor and puree with lime juice until smooth.
  3. Add the pureed avocado to the crème fraiche.
  4. Mix until incorporated and season with salt and white pepper.
  5. Reserve in the refrigerator to finish the risotto.

For the Chile Vinaigrette:

  1. Rehydrate the chiles in hot water, the hotter the better; let soak for at least 10 minutes.
  2. Once the chiles are re-hydrated, remove the stems and discard.
  3. Place the chiles seeds and all; in a blender with garlic, mustard, vinegar, salt, pepper, Tabasco sauce, and lime juice.
  4. Puree until smooth.
  5. With the blender on, slowly drizzle in the oil until incorporated.
  6. Adjust seasoning; add more Tabasco sauce if you like it spicier or less if you like it milder.

For the Toasted Hazelnuts:

  1. Preheat the oven to 350 F.
  2. Place the nuts on a cookie sheet.
  3. Place in the oven and toast for 7-10 minutes or until golden brown.

About the Restaurant:

Waterman Grille
4 Richmond Sq.
Providence, R.I. 02906
(401) 521-9229

A vibrant culinary experience awaits on Providence’s East Side. In a converted gatehouse perched over the Seekonk River, Chef Kevin crafts an eclectic menu complemented by craft beers and boutique wines.


  • Saturday & Sunday Brunch: 10:30 a.m. – 3 p.m.
  • Sunday Dinner: 3 p.m. – 9 p.m.
  • Monday – Thursday Dinner: 5 p.m. – 9 p.m.
  • Friday & Saturday Dinner: 5 p.m. – 10 p.m.

About the Chef:

“Chef Tim McGrath’s experience with Waterman Grille runs deep. He spent his formative years in the kitchen of Waterman Grille—then known as the Gatehouse—while attending Johnson & Wales University. His talents were quickly noticed, and Tim was rightfully promoted to the position of Sous Chef. He then took a hiatus from his post at the beautiful location on the Seekonk River, bringing his talents to a number of locations throughout Florida, including Mangrove Bay and its sister property in Largo, Florida, holding the position of Director of Food and Beverage. Returning to Providence and the familiar Waterman Grille kitchen, he continued to hone his culinary skills under then-Executive Chef Kevin DiLibero. Now the Executive Chef himself, Tim looks to build upon his foundation of creative cuisine and focus on local ingredients and flavors.”

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