Chef at Home: Teddy Diggs

, who took over the kitchen at the last summer, has added the to his resume this summer. Now, in addition to getting all of that freshly caught and locally sourced fish at the Home Port, diners will also be treated to a menu created and executed by Diggs at the Beach Plum Inn as well.

“Visitors to the Beach Plum can look forward to a fresh, ever changing menu that focuses on the special location where we live and work,” said Diggs who plans to use “The Vineyard's delicious bounty and great hard working fishing and farming community to help determine our menu.”

The Beach Plum will also be serving breakfast this year with such delights as lemon ricotta doughnuts, Dutch baby pancakes, and Lobster Benedict.

The Beach Plum opens for dinner service tonight and in honor of that, we asked Chef Diggs to share one of his family’s favorite dishes that you can make for your own family at home.

So, without further delay, here is Chef Teddy Diggs recipe for Grilled Bluefish with broccoli, potatoes and herb mayonnaise:

4 ea. bluefish filet, must be fresh, fresh…like 2 days max!(about 5 oz. each)

Fish Brine:

2 cup Chilmark tap water, warm

1/4 cup kosher salt

6 Tablespoons granulated sugar

3 Tablespoons lemon juice

Combine all ingredients and stir together until all are dissolved. Refrigerate to cool.

Submerge your filets in the brine for 30 minuets. Remove and pat dry with paper towel. The skin must be dry before cooking; otherwise it will stick to the grill

Broccoli, as much as you want (beautiful and local works best!)

Potatoes, small marble or red bliss work well, as much as you want (beautiful and local works best!)

Bring a pot of seawater (or salted water) to a boil and drop in your broccoli florets. Cook approximately 3 minuets. Remove from the boiling water and cool in an ice bath for 1 minute, any longer an you will lose the flavor of the sea.

Lower the temperature of your water to a simmer and add your washed potatoes. Cook for approximately 6-8 minuets, or until the outsides become slightly tender. Allow the potatoes to cool in the seawater. Remove from the water once cooled and cut in half.

Fire up your grill. At the Diggs' house we use hardwood, but charcoal or gas will do fine

Mayonnaise

2 egg yolks

1/2 cup olive oil

1 Tablespoon Lemon Juice

2 teaspoons Kosher salt

As much as you would like of parsley, tarragon, chives, and/or basil, chopped finely.

As much as you would like hot sauce

In a bowl, whisk together the egg yolks, lemon juice and salt untill smooth. While vigorously whisking, slowly drizzle in your oil in a slow steady stream. The mixture should come together and begin to thicken. Once all of the oil has been incorporated, stir in your herbs and add a dash of hot sauce.

Take it all to the grill

Once the grill has red embers, wipe the grill with an oiled cloth (be careful not to burn yourself!) Place the fish skin side down over low heat.  Place the potatoes over medium heat and the broccoli over high heat. Do not move anything for at least 4 minutes.

The broccoli should char and come off looking burnt (it's delicious, trust me...even Keira (age 3 1/2 loves it)

Turn the potatoes over and cook for another 4 minutes. The fish will cook for a total of 10-12 minutes (8 skin side down and another 2-4 flesh side down.)

Spoon over the herbed mayo on any and all of the grilled deliciousness!