Seared Gulf Fish with Creole Tomato Cream Sauce and Covey Rise Farms Ratatouille

INGREDIENTS: Seared Gulf Fish  
2 6oz-8oz portions of Fresh Gulf Fish – Red Snapper, Red Fish, Drum, or Flounder work best)
1 Cup All Purpose Flour
1/3 Cup Blackening Seasoning (Zatarain’s or Chef Paul’s preferred)
3 Tablespoon Extra Virgin Olive Oil
Thinly sliced Green onion tops for garnish

Heat a large saute pan and add the oil to the pan. Take about 1/3 of the Blackening seasoning and sprinkle it on the fish. Take the remaining Blackening seasoning and the flour and combine thoroughly. Coat the fish on both sides with the seasoned flour. Carefully place in pan. Cook for about 2 minutes and turn the fish. Cook an additional 2 minutes and remove.

INGREDIENTS: Creole Tomato Cream Sauce
2 Medium Creole Tomatoes – small dice
2 cloves of Garlic minced
1 small onion thinly sliced
2 Tablespoons Blackening Seasoning (Zatarain’s or Chef Paul’s preferred)
Juice of 2 lemons
¼ cup White Wine (If you wouldn’t drink it, don’t cook with it)
½ Cup Heavy Cream
Tabasco Pepper Sauce to taste
1 Tablespoon Creole Seasoning (Zatarain’s or Tony Chachere’s preferred)
¼ cup chopped parsley.
4 Tablespoons butter divided

In a warm sauce pot melt 1 Tablespoon of butter. Add Tomatoes, Onion, and Garlic, the Creole seasoning, and 1/3 of the Blackening Seasoning. Cook until onions are soft and the tomatoes are breaking down. Deglaze the pan with the white wine. Add another 1/3 of the blackening seasoning. Add lemon juice. Add heavy cream, Tabasco, Parsley, and remaining Blackening seasoning. Allow the cream to reduce and thicken. Add remaining butter.

INGREDIENTS: Ratatouille
1 Green Eggplant sliced thin
2 Medium Creole Tomatoes sliced thin
1 Yellow Squash – sliced thin
1 Green Squash – sliced thin
1 Cup of Roasted Red Bell Pepper puree
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Creole Seasoning (Zatarain’s or Tony Chachere’s preferred)
1 Piece of Parchment Paper to cover baking dish

Place Roasted Red Pepper puree in the bottom of a baking dish (enough to coat the bottom). Alternate slices of the eggplant, tomato, and squash around the bottom of the baking dish. Drizzle the Oil and Creole seasoning across the top. Place parchment on top and bake for 15 minutes at 375 degrees.

Place Ratatouille on the bottom of the plate.

Place fish on top of ratatouille.

Place Sauce on top of fish

Garnish with green onions

Kitchen on George
351A George Street
Mobile, Alabama 36604
(251) 436-8890
Hours:  Mon – Thu: 5:00 pm – 10:00 pm
Fri – Sat: 5:00 pm – 11:00 pm
Sun: 10:30 am – 9:00 pm
Sun Brunch: 10:30 am – 3:00 pm

Kitchen on George has been selected for the OpenTable 2014 Diners’ Choice Awards for the Top 100 Best Neighborhood Gem Restaurants in America. The restaurant, located in the heart of Mobile’s Historic Oakleigh Garden District at 351A George St., is the only Alabama restaurant to make the list.

The award for the Top 100 Best Neighborhood Gem Restaurants highlights eateries around the country that contribute to the character of their neighborhoods and emit a sense of community. The award reflects the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 19,000 restaurants in all 50 states and the District of Columbia.

“Our team at Kitchen on George could not be more honored to receive this award,” says General Manager Craig Parker. “Since opening, Kitchen on George has sought to represent the character of Mobile, not only with our menu, but also with our service and atmosphere.”

Kitchen on George’s commitment to locally sourced and seasonally inspired cuisine has proven popular among its diners. Buying from local producers allows chefs to offer fresh, bright flavors of the region while providing the healthiest, most high-quality food at an affordable price. Kitchen on George’s menu consists of a wide variety of contemporary American food, which guests can enjoy in small plates or as larger traditional entrées. An extensive selection of fine wines is also offered to complement the refined menu.

“Our commitment to ‘Farm to Table’ has helped Kitchen on George provide an unmatched quality while sustaining local producers.” says Executive Chef Carl Tilley. “We are happy that OpenTable and its diners have recognized the success of the restaurant, and we will continue to work to exceed our customers’ expectations.”

Kitchen on George recently won the 2014 Best of Mobile Award in the Catering category by the Mobile Award Program, marking the second consecutive year that the restaurant has been honored for its exceptional catering. In addition to the 2013 and 2014 Best of Mobile Awards, Mobile-area diners recently ranked the restaurant as one of the region’s best, naming it to the January 2014 list of OpenTable Diner’s Choice restaurants. Kitchen on George was also voted “Most Underrated Restaurant” in Lagniappe magazine’s 2013 Nappie Awards and “Best New Restaurant” in the fine dining category in 2012 during Kitchen on George’s debut year.

Kitchen on George supports Culinard, the Culinary Institute of Virginia College, where a staff of professional chefs provide a learning lab and teaching establishment for culinary and pastry arts students. This allows students to gain real-world experience while working as externs at Kitchen on George.

For more information about Kitchen on George, visit or call (251) 436-8890.

Carl Tilley, Executive Chef of Kitchen on George
Carl grew up in Long Beach, Miss., where the influence of Creole and Cajun cuisine made a huge impact on him. Though initially pursuing a career in management and sales, Carl finally decided to follow his passion and sold his house and enrolled at Culinard, the Culinary Institute of Virginia College, in Birmingham. Carl graduated with honors from Culinard and did his culinary externship at the Marriott Grand Resort in Point Clear, Ala., before beginning work at Century Restaurant and Bar located inside the Tutwiler Hotel in Birmingham. Following that, he served as the Sous Chef at Kitchen on George from its inception and became the Executive Chef in September 2013. During his time at Kitchen on George, the restaurant has been recognized as an Open Table Top 100 Neighborhood Restaurant in the United States (out of 19,000). Carl was voted as Best Chef in the 2014 Lagniappe Magazine’s annual “Nappie Awards.” Kitchen on George has also won “Nappie’s” during Carl’s tenure as the Best New Fine Dining Restaurant (2012), Most Underrated Restaurant (2013), and Best First Date Place (2014).

At Kitchen on George, Carl is passionate about mentoring students and works directly with students from Culinard in Mobile supervising their real-world experience and culinary internships of which the program offers to them. Carl continued his education and recently completed his Associates of Applied Science in Culinary Arts from Culinard. He has been a recurring guest and co-host on The Sip and Chew with Mike and Stu on Mobile’s 106.5 FM. He frequently in demand for cooking demonstrations appearing at the 2013 National Shrimp Festival, 2014 Mobile Home and Garden Show, Fox Studio 10’s “In the Kitchen” and WKRG’s “Take 5.” He is married to his wife, Janet, also a graduate of Culinard. When not at the restaurant, Carl can usually be found cheering on his beloved New Orleans Saints or eating in neighborhood restaurants in New Orleans.

Located in Mobile, Ala., Kitchen on George features locally sourced and seasonal American dining. The restaurant is owned by Education Corporation of America which operates Virginia College in Mobile, along with 26 ground locations nationwide. Kitchen on George supports Culinard, the Culinary Institute of Virginia College, where a team of professional staff and chefs provide a learning lab environment for culinary and pastry art students. Additional restaurant locations include Century Restaurant and Bar at the Tutwiler and the Café at Innovation Depot in Birmingham, Ala., Kitchen at Union Square in Chattanooga, Tenn., Kitchen on Cary in Richmond, Va., and coming this fall, Kitchen on San Marco in Jacksonville, Fla.

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