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Salt Crusted Red Millet with Shishito Pepper and Japanese Rice

Salt Crusted Red Millet with Shishito Pepper and Japanese Rice

Here is a simple and easy recipe to make. Very healthy and excellent. It’s a fusion between a very Greek fish and an all-Japanese approach. It will comfort you during your winter evenings. Serve them with steamed sticky rice (sushi-style).

Recipe Serves Four (2 to 4)

*To recognize a very fresh fish the eyes must be bright and Clear and the gills bright red. Ask your fishmonger to clean them completely and scale them.

To Prepare:

Wash fish thoroughly under cold water. Drain and dry them (inside and outside) with absorbent paper.

Do the same with the Shishito peppers.

Cover the bottom of the roasting pan with aluminum foil and very lightly apply a thin layer of olive oil.

Sprinkle salt lightly inside the fish and generously on both sides of the fish.

Place the fish on the aluminum foil, sprinkle the Shishito all around the fish, and salt them lightly.

Preheat oven on broil. Place your pan on the middle rack and cook for 20 minutes.


Wine Pairing:

 Lydian by Avennia Winery, "Alto" Sauvignon / Semillon 2020, Columbia Valley, WA

A blend of 80% Sauvignon Blanc and 20% Sémillon. Aromas of lemon, grass, and herbs are followed by tart, mouthwatering citrus flavours that bring pleasing intensity. It lingers on the finish.


Kivelstadt Cellars, Twice Removed Rosé 2020, Mendocino, Napa, CA

The wine is light and steely minerality. Aromas are punctuated by bright cranberry, grapefruit, and savory herbs. By using grape varieties made famous in the Rhone we attain a mid-palate that makes this perfect with light food like grilled fish!


Grochau Cellars, Melon de Bourgogne 2019, Willamette Valley, OR

The wine is bright, mineral, earthy, and not too fruity. Lively brightness. It trades lemon-lime flavors and aromas for those of tropical fruits, like papaya and melon.