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This Month's Recipes Section
April Recipe 2
Pacific Snapper Ceviche
Serves 2-4 People
Items You Will Need
2 Pieces 8oz Pacific Snapper Filets (1/2" cubes)
1 Cup Lime Juice (Fresh)
1/2 Cup Red Onions (Diced)
1/2 Cup Roma Tomatoes (Diced)
2 TBSP Cilantro (Rough Chopped)
1 TBSP Serrano Chiles (Remove Seeds / Chopped)
1 1/2 tsp Kosher Salt
Accompaniments
4 Each Crispy 6" Tortillas (Tostadas)
4 Each Avocado Slices
4 Each Lime Wedges
Directions To Make
- Place the fish in a small mixing bowl and season with the salt. Allow this to sit on the salt for 10-15 minutes while preparing the remaining ingredients as specified.
- Add the lime juice to the fish and let marinate in the refrigerator for 1 hour.
- Add the rest of the ingredients into the bowl with the fish and gently fold together.
Steps to Plating
- Take a crispy tortilla shell and put it in the center of the bowl.
- Scoop 4-6oz of the prepared ceviche on top of the tortilla.
- Garnish with the avocado and squeeze the fresh lime juice when serving.
March Recipe 1
Pan-Roasted Halibut with Marinated Heirloom Tomatoes and an Herb Salad
Serves 2 People
Items You Will Need
2 Halibut Filets (7 oz each)
¼ tsp Salt & Black Pepper Mix (3 parts Kosher Salt / 1 part Black Pepper)
2 TBSP Whole Butter (Soft)
A/R Flour
2 TBSP Cooking Oil Blend
Accompaniments
¼ Cup Herb Salad (Dill, Parsley, Chives & Tarragon with Olive Oil, Salt & Lemon)
¼ Cup Shaved Fennel
1 Cup Marinated Tomatoes (Heirloom Tomatoes, Basil, Shallots, Garlic, Olive Oil, Sea Salt)
Directions To Make
- Season the Halibut Filets with Salt & Pepper Mix.
- Dredge the meat side into flour to coat.
- Gently brush the soft butter over the flour to create an even coating from edge to edge.
- Pre-Heat the oven to 400°F. Heat a heavy duty skillet on the stove on a medium flame.
- Add the Cooking Oil to the pan until it begins to ripple. Gently add the Halibut with the Buttered side down.
- Allow to cook until a brown crust forms around the edges. (Approximately 2-3 Minutes)
- Gently turn the Halibut Filet over and place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. (The meat should be firm with a slight bounce back to the touch.)
- Remove from the pan and allow to rest while arranging the plate.
Steps to Plating
- Prepare the marinated tomatoes and the herb salad.
- Pour 1 cup of "Warmed" (Not HOT) Marinated Tomatoes in the center of each bowl.
- Pour the juices from the marinated tomatoes around the tomatoes.
- Place the pan-seared halibut on top of the tomatoes.
- Combine the Herb Salad and Shaved Fennel and arrange on top.
- Finish the dish with a sprinkle Chopped Chives around the marinated tomatoes and a pinch of Flakey Sea Salt (Fleur du Sel) over the Herb Salad.
June Recipe 2
Seared Hiramasa with Spiced Ginger Broth
Serves 2-4 People
Items You Will Need
1 8-12oz Filet Hiramasa
1 Cup Ponzu Sauce
1 Ounce Sesame Oil
A/R Ice Water
½ Cup Ponzu Sauce
1 TBSP Fresh Ginger (Minced or Grated)
1 TBSP Green Onions (Chopped White Part Only)
Accompaniments
1 Cup Daikon Radish Sprouts
Directions To Make
- Marinate the Hiramasa in the 1 Cup of Ponzu Sauce for 1 Hour. Turn frequently to insure the entire filet has been submerged in the Ponzu.
- Heat a heavy duty skillet on a medium flame.
- Drizzle the Sesame Oil into the hot pan.
- Insure the Hiramasa has been thoroughly coated in the marinating liquid and place the Filet into the hot pan.
- Allow to sear quickly on all sides. (Approximately 15-20 Seconds per side) Gently turn the Hiramasa Filet until all sides have been seared.
- Remove from the pan and immediately place in the bowl of Ice Water. Allow to remain in the water for 1-2 minutes to completely stop the cooking.
- Remove from the water and place on a towel to dry while preparing the remaining ingredients.
- In a small sauce pot, add the Ponzu, Ginger and ½ of the Green Onions. Slowly warm this up to about 140°F to bloom the ginger into the sauce. (DO NOT BOIL; as this would remove the fresh bite of intensity from the Ginger)
Steps to Plating
- Thinly slice the Hiramasa and arrange on the dish.
- Spoon the Ginger from the sauce on the tips of the sliced Hiramasa.
- Pour the remaining sauce around the sliced Hiramasa.
- Sprinkle with the remaining Green Onions.
- Garnish with the Daikon Sprouts and serve with Chopsticks.
April Recipe 1
Peppered Mako Shark with Spring Asparagus, Roasted Mushrooms and a Red Wine Reduction
Serves 2 People
Items You Will Need
2 Pieces 7-8oz Mako Shark Filets (Cut in 1/2's to make Medallions)
1 tsp Kosher Salt
1 TBSP Black Pepper (Coarse Grind)
1 TBSP Flour
2 TBSP Pure Olive Oil
Accompaniments
1/2 Bunch Asparagus Tips (Steamed)
1 Cup Wild Mushrooms (Pan-Roasted)
2 Each Shallots (Cut into 1/4’s and Roasted)
4 Ounces Red Wine Sauce
1 TBSP Herb Oil
Directions To Make
- Cut and prepare the Shark Filets into medallions.
- Season the Shark Filets with the Kosher Salt first.
- Sprinkle the Shark Filets with the coarse ground Black Pepper to evenly coat the medallions and lightly dust the fish with flour
- Place a saute pan over medium heat and add the oil.
- Place the medallions into the pan and allow to cook for 2-3 minutes until golden brown edges appear.
- Turn the medallions over and sear for an additional 2-3 minutes until the meat becomes firm with a slight spring back when touched.
- While the Shark Filets are cooking, prepare the other ingredients to complete your dish.
- Remove the Shark from the pan and allow to rest while completing the accompaniments.
Steps to Plating
- Pool the Red Wine Sauce on a plate or into a bowl.
- Arrange the Peppered Shark Medallions overlapping on top of the sauce.
- Place the Roasted Mushrooms and Shallots around the medallions and arrange the Steamed Asparagus tips around the dish.
- Finish the plate with some Herb Oil and serve.
June Recipe 1
Coriander Crusted Corvina with Sautéed Zucchini and Red Chile Mole
Serves 2 People
Items You Will Need
2 Pieces 6-7oz Corvina Filets
1 TBSP Coriander Rub (Coriander Seeds, Kosher Salt, Black Pepper and Mexican Oregano)
1 TBSP All Purpose Flour
1 Ounce Cooking Oil
1 TBSP Whole Butter
Accompaniments
1 Cup Red Chile Mole (Dried Red Chiles, Onions, Garlic, Mexican Oregano and Kosher Salt)
1 Cup Sautéed Zucchini (Zucchini, Red Jalapenos, Olive Oil and Kosher Salt)
½ Cup Fresh Cilantro Sprigs
1 Each Fresh Lime (For Juice & Zest)
Directions To Make
- Prepare the Coriander Rub by grinding the ingredients into a coarse consistency.
- Crust the Corvina Filets with Coriander Rub.
- Dust the Crusted Corvina with flour to protect the crust.
- Pre-heat your oven to 350°F. Heat a heavy duty skillet on a medium flame.
- Drizzle the cooking oil in the hot pan and place the Corvina in the pan with the crust side down.
- Allow to cook until a brown crust forms around the edges. (Approximately 1-2 Minutes)
- Turn the Corvina over and allow to cook for 1-2 minutes.
- Place the skillet into the pre-heated oven for an additional 5-7 minutes depending on the thickness of the filets. (The meat should be firm with a slight bounce back to the touch.)
- Add the 1-Tablespoon of whole butter to the hot pan and baste the fish using a spoon.
- Remove from the pan and allow to rest while arranging the plate.
- Pool the Red Wine Sauce on a plate or into a bowl.
- Arrange the Peppered Shark Medallions overlapping on top of the sauce.
- Place the Roasted Mushrooms and Shallots around the medallions and arrange the Steamed Asparagus tips around the dish.
- Finish the plate with some Herb Oil and serve.
- Prepare the Red Chile Mole (Sauce) and the Sautéed Zucchini.
- Pour the mole (sauce) onto the center of the bowl or plate and spread evenly.
- Spoon the Zucchini in the middle of the sauce.
- Lay the Crusted Corvina on top of the Sautéed Zucchini.
- Finish with some Cilantro Sprigs, a squeeze of Lime Juice and splash of Lime Zest.
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