Tag Archives | summer 2010 recipe

Fresh Florida Fish Tacos with Florida Summer Slaw

Fresh Florida Fish Tacos with Florida Summer Slaw

Serves 6 Eat with your hands — everything tastes better that way! Recipe courtesy of Leticia De Mello Bueno.

1¼ lbs. of fresh local snapper or other white fish

½ teaspoon cayenne pepper

Kosher salt to taste

Freshly cracked black pepper to taste

1 medium lime, halved, set zest aside

1  teaspoon extra-virgin olive oil

Cut and clean fish in to fillets. Dry with a linen napkin/kitchen towel and place in a baking dish. Sprinkle lightly with cayenne, Kosher salt, and pepper. Squeeze lime juice over fish, wash your hands and pre-heat the grill (medium) while the fish marinades in a cool, room-temperature location for 15-18 minutes. Brush fish on both sides with olive oil.

Grill on a fish/vegetable grill over medium flames for 4-7 minutes, depending on the thickness of the fish or desired doneness (some people like their fish moist, others a little charred). There should be no need to turn the fish. Watch it–this will be quick. Set aside about 3 minutes and pull apart with your fingers.


 

Summer Slaw:

1/2 head seasonal cabbage, shredded (Napa or Chinese; if not, red)

2 radishes, raw, shredded

1 medium carrot, … Read More

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Maine Halibut Filet “Aux Aromates” Green Asparagus Provencal Herbs & Chicken Jus

Maine Halibut Filet “Aux Aromates” Green Asparagus Provencal Herbs & Chicken Jus

Serves 4 This recipe from chef Philippe Ruiz of the Palme D’Or at The Biltmore in Coral Gables combines halibut with sprightly Provence herbs and a rich chicken jus.

4 6-oz. halibut filets

8 jumbo green asparagus

2 oz. tomato, cubed

1 oz. capers

1 oz. chopped black olives

1 tablespoon chopped shallots

1/2 tablespoon chopped fresh thyme

1/2 tablespoon chopped fresh rosemary

3 oz. extra virgin olive oil

1 cup reduced chicken jus

1 oz. fresh butter

Salt and pepper

 

Cook green asparagus in salted boiling water. Refresh them in cold water and reserve.

In a mixing bowl, add tomato, capers, black olives, shallots, thyme, rosemary and 2 ounces of olive oil.

Season all those ingredients with salt and pepper to your taste. Set aside.

Season halibut filet with salt and pepper. Sear the fish filets in a Teflon pan with 1 oz. of olive oil until gold and brown on each side. Reserve. In the same pan, add the brown chicken stock and reduce it until it reaches a syrupy consistency. Add butter to finish the sauce.

Place the fish filet in the middle of a … Read More

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