By Executive Chef Douglass Sisk,
The Sardine Factory, Monterey, CA
Participant: Cooking for Solutions
(use organic when possible)
1 lb. Barramundi Fillet*
1 Roma Tomato
1 Jalapeno Pepper
1 Yellow Pepper
1 tbls. Garlic (minced)
1 tbls. Shallot (minced)
1 cup Cilantro (minced)
10 Limes (squeezed)
2 Lemons (squeezed)
1 oz. Tequila
1/4 cup Olive Oil
TT Salt and White Pepper
1 pinch Sugar
1. SDice fish, tomato and peppers into small
2. Mince shallot, garlic and cilantro.
3. Juice lemons and limes.
4. Mix all ingredients together in a bowl.
5. Refrigerate mixture for several hours or until
fish is opaque; then mixture is ready to serve in a stylish shot
or martini glass.
*Seafood Watch~ recommends U.S. farmed barramundi from the U.S
Great Related Links:
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch Programs
are empowering seafood consumers and businesses to make choices
for healthy oceans.
To learn more, visit www.seafoodwatch.org.