Chefs Make The Most Out Of 'Lobster Bait' Fish

At Grace in Portland, Pete Sueltenfuss serves it with a spring vegetable fricasse and asparagus veloute. At 50 Local in Kennebunk, David Ross pairs it with a spring cassoulet. Sam Hayward says he plans to roast it whole in Fore Street's wood-fired oven and also offer it raw, sashimi-style, at his Portland restaurant. Pretty high-end treatments for a species once reserved for lobster bait. In today's Portland Press Herald, food editor Meredith Goad details what these chefs and others have created with redfish - the first of five "under-appreciated" fish to be showcased in the Gulf of Maine Research Institute's "Out of the Blue" program. Redfish specials will be offered at the 19 participating restaurants through Sunday, June 10. The next fish shows up July 20-29.

· "Soup To Nuts: Let's Give It Up For ... Redfish" [PPH]
· Restaurants Serving Alternative Fish From 'Out Of The Blue' [EaterMaine]
· Out of The Blue [Official Site]

[Photo: Grace Restaurant]