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This Month's Recipes Section

March Recipe 1

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BEAUTY_Halibut_Cropped

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

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hiramasa_cropped

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)
  • 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

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BEAUTY_MakoShark

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

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corvina_cropped

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.
Steps to Plating
  • 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.
 

July Recipe 1

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ahi_beauty

Seared Ahi Tuna
Serves 4-6 People

Items You Will Need

2 Each Tuna Blocks (8-12oz pieces)
2 cups Lemon-Ginger Marinade (See Recipe Below)
1 oz Sesame Oil

Recipe: Lemon-Ginger Marinade

6 oz Sesame Oil
6 oz Soy Sauce
2 oz Rice Vinegar
2 oz White Wine (Dry)
4 oz Lemon Juice
2 TBSP Lemon Zest
½ TBSP Black Pepper
½ TBSP Crushed Red Chiles
1 Cup Green Onions (Sliced)
1/2 Cup Cilantro (Chopped)
¼ Cup Ginger (Fresh Minced Ginger)
2 TBSP Garlic (Minced)

Accompaniments

Green Onion Salad
Toasted Sesame Seeds

Directions To Make

  • Prepare the Tuna into portion blocks as specified.
  • Marinate the Tuna blocks in 2 Cups of the Lemon-Ginger Marinade for 1 Hour. (Reserve the remainder for later.)
  • Turn over at least once during the marinating process to insure complete coverage.
  • Remove from the marinade, reserving the liquid.
  • Heat a skillet and add 1oz Sesame Oil to the pan.
  • Gently add the Tuna to the pan, and turn the pieces after 15-20 seconds to obtain a hot sear on all sides.
  • Remove and immediately place back into the marinating liquid to stop the cooking.
  • If searing multiple pieces, repeat this process until all pieces have been seared and submerged back into the marinade.
  • Store the Tuna in the Marinade until time of service. (Only hold in marinade up to 4 hours)
Steps to Plating
  • Remove from the liquid and thinly slice, layering the Tuna onto the platter.
  • Drizzle some of the unused marinating liquid (sauce) on and around the Tuna.
  • Garnish the platter with Shredded Green Onions and Toasted Sesame Seeds.
   

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