Sumac Spiced Arcadian Redfish
Avocado, Cucumber and Coconut Salad with Sesame and Basil
Sumac is a wonderful and not often used spice that works well with seafood. It has a very citrus and tart quality that pairs well with the fresh salad. You may even want to prepare the salad separately with a good pinch of sumac on top. Once you discover this, it will become more common in your kitchen. This is a simple preparation with a delicious salad, all perfect for a warm spring meal.
Serves 2 ppl
2 pieces 6 ounces each of Line Caught Redfish
1 ounce of butter
1 ounce of shallots
1 ounce olive oil blend
Squeeze of fresh lemon
Salt and pepper
1 teaspoon of sumac
Heat heavy sauté pan to medium heat. Add oil and season seafood with salt and pepper. Sear fish in cast iron pan until good brown color forms on flesh side and turn over. Add butter to pan and top seafood with sumac. Add shallots and squeeze of lemon juice. Remove pan from heat and continually spoon melted butter and lemon liquid over seafood. The residual heat from pan will continue to cook and allow flavors to develop. Allow to rest for 5 minutes before removing from pan.
Meanwhile… prepare the salad.
1 cucumber, peeled and core removed, diced
1 avocado diced, same size as cucumber
4 ounces chickpeas cooked
2 ounces red onion, diced, size as above
2 ounces coconut milk
1 teaspoon black sesame seeds, toasted
1 teaspoon white sesame seeds, toasted
1 ounce toasted coconut
1 teaspoon chili flake
1 fresh lime, juiced
Salt and white pepper to season
1 ounce fresh mint, basil and cilantro all chiffonade cut
Add all ingredients to mixing bowl and mix well
Serve equal portions for two guests.