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Sauteed Snapper with Blood Orange Carrot Broth

Sauteed Snapper with Blood Orange Carrot Broth

by | May 9, 2015

Ingredients for Orange Zest Snapper: 2 lbs. snapper, cut crosswise into 4 oz. portions 2 tbsp. canola oil 4 tbsp. The Perfect Purée Orange Zest, thawed salt and pepper to taste Method for Orange Zest Snapper: 1. Season snapper with salt and pepper and brush with The...
Lobster Salad with Mango Caviar

Lobster Salad with Mango Caviar

by | May 9, 2015

For the Avocado Squares:     • 1 avocado Method for the Avocado Squares: 1. Quarter one avocado. Vacuum seal each quarter, skin and pit removed. Flatten each bag with a mallet, similar to carpaccio. Freeze and reserve for use. This is a very simple way of dressing up...
Key Lime Scallop Ceviche

Key Lime Scallop Ceviche

by | May 9, 2015

    • 1 cup The Perfect Purée Key Lime Concentrate, thawed     • 1/2 tsp. garlic, minced     • 1 red onion, medium size, small dice     • 1 red pepper, small dice     • 1/2 cucumber, small dice     • 1 jalapeno, minced     • 2 vine ripened tomato, medium size, small...
Grilled Spicy Shrimp with Endive & Passion Fruit Vinaigrette

Grilled Spicy Shrimp with Endive & Passion Fruit Vinaigrette

by | May 9, 2015

Ingredients: 10 pieces fresh shrimp 4 tbsp. extra virgin olive oil Pinch of fresh ground pepper 1 tbsp. sriracha chile pepper paste 4 whole fresh plums sliced in half, pitted & sliced into slivers 4 whole pieces of Belgian endive, sliced on the bias 1 small red...
Grilled Red Snapper with Thai Basil & Black Pepper Gelée

Grilled Red Snapper with Thai Basil & Black Pepper Gelée

by | May 9, 2015

For the Thai Basil & Black Pepper Gelée:     • 1 cup The Perfect Purée Thai Basil & Black Pepper blend, thawed     • gelatin     • sugar     • 2 tbsp. fresh cracked black pepper Method for the Thai Basil & Black Pepper Gelée: 1. Place 1/2 cup Thai Basil...