For
the Tomato-Pineapple Marmalade: 1
cup 1/4-inch-dice fresh pineapple
1 cup roma tomatoes, seeded and cut into 1/4-inch
dice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro leaves
1/3 cup fresh lime juice
½ cup rice wine vinegar
3 tbsp granulated sugar
Salt to taste
Stir all ingredients together except the tomatoes
and cilantro. Heat on stove until sugar is dissolved.
Finish with tomatoes and season with salt, to
taste.
For
the salad:
Toss one pound of Baby arugula in a bowl and
add grape seed oil until coated. Season with
salt and pepper and place a good amount in center
of plate.
For
the Market Catch- usually better with
a sweet-flakey white fish (Chilean Sea bass,
halibut or tile fish)
Chilean
Seabass:
4 (8-ounce) fillets of seabass, scaled, skin
on
2 tablespoons extra virgin olive oil, divided
kosher salt and white pepper
Preheat the oven to 400 degrees F. Season filets
with salt and cayenne pepper. Place a medium
sauté pan over high heat with two tbsp
of olive oil. Add 1 tablespoon of butter and
sauté the fish, skin side down for 2
minutes on medium heat. Transfer to the oven
and bake until done, about 5 to 6 minutes. Do
not turn the fish to ensure a crispy skin.
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