Monkfish sliders take top prize for 2018 Rhode Island Seafood Cook-off
The contenders for best monkfish recipe were impressive — a “lobster” roll with homemade potato chips, a piccata, a pan-seared preparation over red-pepper risotto with asparagus, and one served with a carrot-ginger puree and Asian salad — but the crowd favorite was the monkfish sliders with bacon and a red cabbage coleslaw prepared by the Cranston Area Career and Technical Center.
Students Eric Palombo, Kelsie Tridento, and Cameron Vicente, with their instructor, Chef Martha Sylvestre, bested teams from event host Chariho Area Career and Technical Center (the risotto), the Regional Career and Technical Center at Coventry High School (the “lobster” roll), William M. Davies, Jr. Career and Technical High School (the puree), and the Warwick Area Career and Technical Center (the picatta). Attendees sampled each dish and ranked them on flavor, creativity, and marketability.
The winning team will be treated to lunch at Trio Restaurant in Narragansett May 21-27, 2018, courtesy of the Newport Restaurant Group, where their recipe will be featured as a special. If you would like to try it at home, you can get the recipe here. To be added to our list to receive updates about Rhode Island Sea Grant news and events, email firstname.lastname@example.org. Check out pictures from the event here.
The annual Rhode Island Seafood Cook-off features locally caught fish and shellfish. This year’s event was held on May 1 at Chariho Area Career and Technical Center and sponsored by Rhode Island Sea Grant, the Cooperative Extension Food Safety Education Program in the URI Department of Fisheries, Animal and Veterinary Sciences, the Rhode Island Department of Environmental Management, the URI Graduate School of Oceanography, and the Newport Restaurant Group. Monkfish for the event was provided by Sea Fresh USA of North Kingstown.