going fishing
THERE’S A HOST OF MENU IDEAS AVAILABLE WHEN A PIECE OF FISH LANDS IN THE KITCHEN.
The sky’s (or would that be the sea’s?)
the limit when it comes to putting fish
on the menu. Preparations for this
increasingly popular protein are
legion, and creative chefs find a way
to give diners an out-of-the-ordinary
dish when fish is featured.
CRISPY MANGO FISH ROLLS
Danielle Allen, Chef / The Breadfruit / Phoenix
YIELD: 1 ROLL
1 spring roll wrapper, softened in warm water,
or egg roll wrapper
1 oz. mild white fish (such as American red snapper
1 oz. thinly sliced wedges fresh mango
¼ oz. (1 T.) pickled ginger
¼ oz. (1 T.) finely diced onion
¼ oz. (1 T.) chopped bok choy
1/8 t. salt
1/8 t. pepper
¼ t. olive oil, as needed
Mango chutney, for garnish
Calypso sauce, for garnish
METHOD: Lay wrapper with corner pointing
toward you on clean surface. Add fish, mango,
ginger, onion, bok choy, salt and pepper in center
of roll. Fold bottom over filling. Fold both sides in
toward filling; continue rolling, sealing last corner
with oil. Place seam-side down on baking sheet.
Bake at 450ºF for 10 minutes or until crispy.
Serve with dollop of mango chutney and a few
drops of calypso sauce.
CEVICHE DE ATUN “CHAMOY”
with Almond Crunch
Rick Bayless, Chef/Owner / Frontera Grill / Chicago
2 arbol chilies, dried
10 oz. apricot spread
7 oz. fresh lime juice, divided
½ oz. salt
1 lb. tuna, sushi grade, ¼-inch dice
3 oz. jicama, 1/8-inch dice
2 oz. red onion, 1/8-inch dice
6 oz. chamoy
4 oz. avocado, ¼-inch dice
3 oz. whole natural almonds, toasted, 1/16-inch dice
1/8 cup cilantro, rough chop
1 T. Almond Crumble (recipe follows)
1) For chamoy: Toast chilies in dry pan over
medium heat. (They should puff/expand so
press down for a few seconds on each side.)
Place in water to soak for 30 minutes. Remove
stems and seeds; purée with apricot spread,
6 oz. lime juice and salt until smooth. Store
covered, refrigerated.
2) In medium bowl, combine tuna, jicama, red
onion, remaining lime juice, chamoy, avocado,
almonds and cilantro; fold to incorporate
evenly. Cover bowl; refrigerate for 1 hour.
3) Serve 6 oz. ceviche in mound in cold
martini glass. Garnish with almond crumble;
serve immediately.
Almond Crumble
1 oz. whole natural almonds, toasted, 1/16-inch dice
1 oz. tortilla chips, crushed 1/16-inch
METHOD: Combine ingredients in small
bowl; incorporate evenly. Store covered at
room temperature.
BROILED ÕRA KING SALMON
with Honey Mustard Dill Glaze, Steamed
Asparagus and Orzo
Wayne Samiere, Founder/President/CEO
Honolulu Fish Company / Honolulu
YIELD: 4 SERVINGS
¼ cup honey
¼ cup Dijon mustard
2 T. fresh dill + more, as needed
1/8 t. cayenne pepper
1 t. salt
1 t. freshly ground pepper
4 ( 6 oz.) Õra King salmon fillets
Asparagus and Orzo (recipe follows)
METHOD: Put honey, mustard, 2 T. dill,
cayenne pepper, salt and freshly ground
pepper in large bowl; mix. Add salmon
fillets; thoroughly coat both sides with glaze.
Put salmon on metal tray, skin-side up. Put
in broiler; cook about 3 minutes, until glaze
caramelizes. Turn salmon; cook 3 minutes
until caramelized and salmon is medium-rare. Remove fillets. Plate with asparagus
and orzo. Sprinkle fresh dill atop.
Asparagus and Orzo
4 oz. uncooked orzo
2½ cups water
1 t. salt
1 lb. asparagus spears
METHOD: Cook orzo in medium saucepan to
package directions. Pour water into bottom half
of steamer pan; add salt. Bring to a boil. Rinse
asparagus; pat dry. Trim dry ends; cut spears
in half lengthwise. Put asparagus in top half of
steamer pan; cover. Steam 5-10 minutes, or
until tender.
GRILLED PANCETTA-
WRAPPED TROUT
with Verjus and Crushed Grapes
Suzanne Goin, Chef / Lucques Restaurant
San Francisco
YIELD: 6 SERVINGS
3 T. unsalted butter
1½ cups thinly sliced red onion
1 t. thyme leaves
Salt and black pepper, as needed
1½ cups sliced sorrel
1/3 cup heavy cream
6 ( 8 oz.) trout, boneless, butterflied
6 (1/8-inch thick) pancetta slices
1 cup red seedless California grapes
3 T. extra virgin olive oil, divided
2 T. sliced flat leaf parsley
Juice of ½ lemon
1 bunch watercress, cleaned, tough stems removed
Verjus Sauce (recipe follows)
