While he’s always tried to highlight the local ingredients in his cooking, after spending time with Chavis he firmly believes that you have to respect the ocean and the fish if you’re going to go out and catch them. Having the privilege of being able to cook the fish that’s been caught locally is a tip of the cap to those that spend their days catching them. Back at his home, the tables are turned, and Chef Ondo’s culinary skills are on display. On today’s menu is Cast Iron B-Liner with grilled vegetables. As he waits for the charcoal grill to heat up with the cast iron pan, Ondo expertly fillets the B-liner and preps the zucchini and squash for grilling. A quick and easy tomato fondue is simmering on the stove inside. Once the grill is up to temperature Ondo seasons the B-Liner with salt and pepper before placing in the pan and searing each side until a golden crust forms. After removing from the grill, he sets the fish aside to continue cooking while he grills the vegetables and then masterfully dices them up along with some red pepper, onion and green beans for a colorful vegetable salad.Plating the meal, starting with a base of tomato fondue followed by a generous spoonful of the grilled vegetable salad, Chef Ondo tops it off with the B-liner and some fresh cucumber relish he had made earlier in the day. The final piece harkens back to the bounty that is provided by the land and sea in and around Charleston.

2 zucchini
1 red pepper, roasted
1 yellow squash
1 small red onion, quartered
2 handfuls of green beans, blanched
1 tbsp vegetable oil
¼ cup Italian vinaigrette

Trim the squash and zucchini by cutting a thin strip lengthwise off each side so they will lay flat on the grill. Lightly coat the zucchini and squash with a little bit of vegetable oil and mark each side on a hot grill (about 400 degrees), remove from grill and let cool. Peel and quarter the onion and grill it until soft (remove any burnt or black layers), then cut each quarter in half. Roast the pepper over an open flame until charred on all sides, place in a bowl and cover with film wrap for 20 minutes then peel under cool water. Remove the seeds and cut into strips. Cut the squash and zucchini in half-length wise and then into 1-inch pieces. Cut green beans into 1-inch pieces. Add all vegetables to a bowl and season with salt and pepper. Add ¼ cup Italian vinaigrette and toss.

1 tbsp olive oil
1 pint cherry or grape tomatoes
1 clove garlic, smashed
¼ cup water

Salt & pepper to taste

In a small sauce pot over medium low heat place olive oil garlic and tomatoes in and stir frequently. Once the tomatoes begin to blister add water and reduce heat to low and cover. Cook for 20 minutes then season with salt and pepper. Blend until smooth. Makes about 1 cup.

¼ cup diced tomatoes
¼ cup diced seeded cucumber
5 green olives, chopped
1 tsp lemon juice
1 tbsp olive oil

Combine all ingredients in a bowl, season with salt and pepper, and set aside until the seared B-Liner Snapper is ready.