Seasoned with McCormick Culinary® Sea Salt Mediterranean Fine Grind and McCormick Culinary® Black Pepper, Ground, this monchong feature is seared on both sides and served with a tossed salad of snow peas, cilantro blossoms, concentrated kombu broth and a touch of tangerine juice. A San Diego inspired & approved "go to menu item" for seasonal tastes!
Ingredients
Servings
Monchong | Serves 4
- 1 pound Monchong, (substitute black cod or Chilean sea bass), cut into 4 oz portions
- 1 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind
- 1 tsp McCormick Culinary ® Black Pepper, Pure Ground
Curry Chutney | Serves 4
- 1/2 cup Onion, roughly chopped
- 1 cup Mango, diced
- 2 tbsps Thai Kitchen ® Green Curry Paste
- 1 tbsp Olive Oil
- 1 tbsp Champagne Vinegar
Salad | Serves 4
- 1 cup Jicama, julienned
- 1/2 cup Cherry Tomatoes, halved
- 1 cup Snow Peas, blanched
- 12 eaches Cilantro Blossoms, (substitute cilantro leaves)
- 2 tbsps Tangerine Juice
- 2 tbsps Kombu Broth
- 2 tbsps Canola Oil
- 1 tsp Soy Sauce
- 1 tsp Dijon Mustard
Procedure
For the Curry Chutney:
- Place onion, mango, green curry paste, and vinegar in a blender and blend until smooth.
- Slowly drizzle in olive oil.
- Set aside.
For the Salad:
- Whisk together tangerine juice, kombu broth, soy sauce, mustard and olive oil until emulsified.
- Toss with jiacama, tomatoes, and snow peas. Set aside.
For the Seared Monchong:
- Season on all sides with salt and pepper.
- Heat oil in a skillet and sear evenly on all sides.
- Let rest (before plating instructions below).
For Plating & Garnish:
- Spread chutney on plate.
- Place salad and portion of monchong overtop of the chutney.
- Garnish with cilantro blossoms.
- Recipe type: Salads Lettuce Wraps and Side Salads
- Cuisine: America
