December 23, 2005

Seasame Crusted Fish with Ginger Lime Cream

Every year I have one of my sous chefs prepare a "guest chef" dish. This means they are responsible for the idea, the recipe, getting me a list of ingredients they need, and making sure all prep and cooking takes place. We usually get together beforehand to try out the dish, and that lets me make any suggestions, and know the list of steps so that I can make sure our prep lists have ample time for the work that needs to be done.

Here's Tim's original idea

Fish cooking underway
Cooking the Fish Dish

Tim enlists William's help with the fish, while he's on sauce and veg duty. This is a pretty typical scene during the middle of service, as the various chefs step up to do cooking, plating, or even the dreaded dish washing. At times like this, I just stand off and watch. Or more often, visit with the guests and "test" the wine quality.

Final fish dish
Final Fish Presentation

This is a nice fish presentation because the sauce is light and brightly flavored because of the lime and garlic. The butter and soy that the vegetables are tossed in sort of combines with the flavors of the cream sauce while you are eating it as well.

We used mahi mahi here, but in our original tests used large filets of black sea bass. Both work well, although the mahi mahi cooks quicker due to the thinner filets. You could you any firm fleshed white fish that holds up well to the sautee.

Posted by dowdy at December 23, 2005 06:47 AM