Ingredients Jump to Instructions ↓

  1. Ingredients :

  2. For the Tomatillo Salsa

  3. 4 oz. Tomatillo (diced)

  4. 2 oz. Pineapple Juice

  5. 1 oz. White Vinegar

  6. 1/2 oz. Minced Garlic

  7. 1 Red Bell Pepper

  8. 3 oz. Mango (peeled, cored, and diced)

  9. 1 Tablespoon Cilantro (chopped)

  10. 1 Teaspoon Ground Cumin

  11. 1 oz. Lime Juice

  12. 1 oz. Red Onion (diced)

  13. 1/2 oz. Red Habenero Peppers (scotch bonnet)

  14. Fresh Sprig of Dill

  15. Coriander Seeds

  16. For the Fish

  17. 2 6 oz. Artic Char Fillets

  18. 2 oz. 10% Blended Oil

  19. Salt and Pepper to Taste

  20. Corn Meal to Coat

  21. 2 oz. Bookbinder's Clam Juice

  22. 2 oz. Dry White Table Wine

  23. For the Macadamia Nut Pesto

  24. 4 oz. Basil

  25. 1 oz. Garlic Cloves (peeled)

  26. 3 oz. Toasted Macadamia Nuts

  27. 1/4 Teaspoon Coarse Salt

  28. 2 oz. Parmesan Cheese

  29. 1 Cup Virgin Olive Oil

Instructions Jump to Ingredients ↑

  1. Directions :

  2. Method:

  3. Add all of the ingredients of the salsa together in a stainless steel bowl. Let set overnight in the refrigerator to marry the flavors. Wash the basil leaves and make sure they are well dried (keeping the leaves dry will help keep their bold flavor). Place all of the Pesto ingredients into a blender and blend until all ingredients are pureed and emulsified. If needed, add small amounts of clam juice or water to adjust consistency. The pesto should be the consistency of a slightly thickened sauce. Set aside. In a sauté pan, heat the oil until hot, but not smoking. Season both sides of fish with salt, pepper, and lightly coat with cracker meal. Sear all sides of the fish until golden brown, drain excess oil, add the wine and clam juice and simmer for five minutes.

  4. To Plate:

  5. Place fish on presentation dish and drizzle one side of fish with pesto and the other side with the salsa. Garnish with fresh dill and toasted coriander seeds.



Send feedback