Do you know where your seafood comes from?
Executive Chef Regan Reik from Pier W wants customers to not only know where their fish comes from, but also understand when and how it was caught. Chef Reik explained to Fox 8's Kristi Capel what 'sustainable and traceable' seafood means and he also shared a delicious snapper recipe.
Click here to learn more about Pier W.
Grilled Snapper, Grilled Papaya, Pineapple, and Avocado Salad, Toasted Rice and Crispy Plantains
Yield 1 portion Portion Size 6oz
(1) 6oz snapper
1/8 tsp kosher salt
1/8 tsp ground black pepper
1/2oz olive oil blend
1oz soy glaze
3oz grilled papaya, avocado, pineapple salad
3 oz sushi rice cake, kept warm in the alto sham
1/2oz sesame oil
2 fried plantain chips
1. Season the snapper with the salt and pepper, and rub the snapper with the olive oil blend.
2. Grill to desired temperature, set aside and glaze the snapper with the soy glaze.
3. Put the sesame oil on the hottest part of the flat top griddle, and place the rice cake on the oil, and cook for 3 minutes to crisp the 1 side. It is not necessary to turn it over. Remove from the griddle and set aside to keep warm.
4. To plate, place the salad in the center of a warm dinner plate, and place the rice cake in the center of the salad. Slice the snapper into 5-7 slices and place next to the rice, and top with the plantain chips. Serve immediately.
Yield 24 plantains Portion size 2 each
1 plantain (about 8 oz)
1 tsp fine sea salt
1. Slice the plantain on an electric slicer on #2 setting(very thin).
2. Place the plantains in a deep fryer set at 350F. Place them directly in the hot oil, one at a time, without the basket. Fry until crisp and golden brown. Remove the chips from the oil, drain on paper towels, season with the salt, and hold warm for service.
Grilled Papaya, Pineapple and Avocado Salad
Portion size 3oz (about 1/2c, 1 green ice cream scoop)
1 papaya, cleaned and seeds removed
1 pineapple, cleaned and core removed
2 avocado, cleaned and diced 1/4#
1 oz 80/20 olive oil blend
.5 oz vanilla paste
.2 oz fresh mint, chopped
.7 oz jalapeno (1each), diced 1/8”x1/8”
.1oz Cajun seasoning
.2 oz kosher salt
.05 oz ground black pepper
.2 oz ground cumin
2 oz extra virgin olive oil
1 oz honey
.5oz lime juice
1. Toss the papaya and pineapple in a stainless steel bowl, and place on the grill. Grill for about 3 minutes to give nice grill marks and cook briefly. Remove the fruit from the grill, and dice each 1/4”x1/4”.
2. Place all ingredients in a stainless steel bowl, and mix gently to combine. Store in a covered plastic container, label, and refrigerate for service.