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 sprigs of fresh thyme. Season fish with sea salt and brush with olive oil. Prepare a grill and preheat oven to 400°F.

Grill the fish on both sides approximately 5-6 minutes per side. Remove from the grill and roast in the oven for an additional 8-10 minutes. To check for doneness, insert a paring knife along the backbone. If the knife inserts without resistance, the fish is cooked, Remove from the oven and let rest while you assemble the salad.

For the salad: Wipe the mushrooms with a damp towel to remove any dirt. Halve or quarter the mushrooms as desired. Wash the figs and baby arugula and set aside. In a medium saute pan, saute the mushrooms in olive oil for 4-5 minutes, or until golden. Add the figs and cook an additional 4-5 minutes. Season well with sea salt.

To serve: Place the whole grilled fish on a large oval plate and drizzle with a fruity extra virgin olive oil and season again with sea salt. Arrange the mushrooms and figs on a plate and garnish with the baby arugula.