You Have Reservations w/ Chef Robert from Kayne Prime


Vanilla and Thyme Marinated Wreck Fish with Pickled Peach and Peppadew Relish
4 portions Wreck fish (can sub Grouper, or halibut, etc)
5 sprigs Fresh Thyme
1 vanilla bean
1 cup EVOO

Pickled Peach Relish
4 cups Chopped peaches
1 onion Fine dice
1 small jar peppadew peppers finely chopped (Can sub Red Bell, Fresno, Etc.)
2 cups Apple Cider Vinegar

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2 Cups Sugar

For Fish:
Place the thyme, EVOO, in a blender. Scrap the inside of the vanilla bean into the thyme EVOO Mixture. Blend until smooth. Place the fish portions in a container and rub with marinade. Let sit for 30 minutes up to over night. Pull the fish out of marinade and season with salt and pepper. In a hot pan sear the fish on one side until golden brown approximately 3-4 mins. Repeat on other side until done.

For Relish:
In a medium pot place the vinegar, sugar, and onion. Simmer until reduced by ΒΌ and onions are translucent. Add peppadews and cook for 5 mins. Remove mixture from stove and let cool. In a large bowl place the chopped peaches. Pour warm but not hot vinegar and onion mixture over peaches. Stir. Place the relish in an air tight container and store in fridge for a least 12 hours. Keeps for up to 1 week. To quicken the process you can place the warm relish in a vacuum bag and seal. The vacuum will speed up the pickling process.

Brian Waters
Brian "the web guy" is a Nashville native that grew up on radio and Grimey's New and Preloved Music. Seasoned communications professional that has immersed himself in the Nashville community while connecting local musicians, businesses, non-profits, unicorns, and transplants. Starting in 2008, Brian has worked with programming, marketing, sales, and promotion. Roles have included but not limited to copywriting, digital sales, content creation, sponsorship, video production, graphic design, booking, event creation, social media posting, and targeted ad purchasing.