A Fish Called Avalon - Chef Brian Cantrell

Try This Great Local Recipe

Grilled Local Mahi Mahi
By Chef Brian Cantrell, A Fish Called Avalon, 700 Ocean Drive, Miami Beach, Florida

Grill Ingredients:
7 ounce portions 4ea. Mahi Mahi Filets (marinate fish in oil and spices)
1 teaspoon Togarashi Spice (japenese spice mix available at asian markets)
2 tablespoons Canola Oil

Rice:
2 cups Thai Purple or Black rice
3 cups Water
1 stalk Lemongrass
TT Salt and Pepper
1/2 cup Unsweetened Coconut Milk

Procedure:
Put rice in pot and cover with water. take lemongrass and lightly beat with the back of a heavy kitchen knife to bruise so essentials oils will release. add to rice and push down to the bottom of the pot.add salt and pepper to taste. Cook at a simmer until all liquid is absorbed. discard lemongrass. fold coconut milk in to rice. cover put aside until time to plate.

Palm Salad
16 ounces Fresh Hearts of Palm (if available)
1 teaspoon Garlic, (minced)
1/ea Jalepeno, (minced)
1 teaspoon Ginger Root, (peeled minced)
1/ea Red Bell Pepper, (juilenne cut)
1 cup Mirin
1/2 cup Rice Wine Vinegar
1 teaspoon Soy Sauce
1/ea Cucumber (split, seeded,cut on bias)
1/ea Carrot, (julienne cut)
1/2 ea. Red Onion, (julienne cut)

Procedure:
Cut hearts of palm on a bias 1/4inch thick. add all ingredients together and let marinate overnite

Sauce
1tablespoon Red Curry Paste
2 cups Chicken Stock
1 tablespoon Palm Sugar
1 tablespoon Garlic (sliced)
1 tablespoon Ginger (minced)

Procedure:
Toast garlic and ginger add palm sugar, lightly carmelize. add red curry paste and chicken stock. bring to a simmer. wisk together and simmer for15 minutes.

Serving:
Put fish on hot grill and cook untill it is just through. Plate rice then fish, then hearts of palm salad then drizzle a little of the sauce around the fish. eat and enjoy

For information on group events at our restaurant or to request special event menus, please contact Jodi Silva: 305-532-1727 or jsilva@afishcalledavalon.com.