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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.
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Rick’s Calendar
March 29, 2010
Super Green Cuisine Dinner Event
Chef Rick Moonen and Slow Food Las Vegas Chapter are proud to announce that Chef Moonen will present a Super Green Cuisine dinner event featuring seafood selections from the Monterey Bay Aquarium’s “Super Green List”. “Super Green” seafood has been identified to be not only good for nutritious food consumption but also less stressful on oceanic environments when gathered correctly. Guest speakers for the evening are leaders in the sustainable seafood movement including Sheila Bowman, Seafood Watch manager of the Monterey Bay Aquarium
Super Green Cuisine Dinner Event
Monday, March 29 at 6:00 p.m.
Seating for this special event is by reservation only.
Contact Rick Moonen’s rm seafood at 702.632.9300.
$125.00 plus tax and gratuity
Signed copy of Chef Rick Moonen’s cookbook “Fish Without A Doubt” is included
Menu
Kusshi “Oyster Cracker” and Farm Raised Osetra Caviar
Lime and Togarashi Marinated Albacore Tuna
Pineapple Confit, Scallions, Toasted Macadamia Nut
Santa Barbara Spot Prawn on Lavender
Caramelized Onion Chip, Flavors of Onion Soup
Lightly Seared Alaskan Black Cod
Saffron Chorizo Congee, Mussels, Rice Cracker
Bison Short Rib in Red Wine
Salsify Carbonara, Crispy Guanciale , Hazelnut Gremolata
Satsuma Orange Granite
Vanilla, Cilantro, Pickled Kumquat
Variations of Chocolate and Passion Fruit
Chocolate in all Forms, Passion Fruit Crème and Caramel
Beverage Pairing Included
BACK
September 8, 2008
Book signing at Borders
8 pm - 9 pm
Rud tionsenit lorperat do dui tat nisl dunt vullandiam, venissi.
Per sis alisi te magna feumsandit vent lor susto |
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FENNEL SALAD
This all-purpose salad is great with all kinds of fish dishes.
Serves 4
2 oranges, peeled and segmented, juice reserved
1 fennel bulb, trimmed and sliced as thin as possible (use a mandoline or vegetable slicer)
1/2 red onion, sliced as thin as
possible
Coarse salt
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
4 kalamata olives, pitted and minced
Toss the oranges, fennel, and onion together in a bowl with salt to taste, the lemon juice, 1 tablespoon olive oil, and the juice left from segmenting the oranges. Cover and refrigerate until very cold.
When you’re ready to serve, toss the salad again. Toss the olives with the remaining 1 tablespoon olive oil and scatter over the salad.
VARIATION
While I love the combination of fennel and orange, sometimes I want the perfume of truffles. Slice a fennel bulb on a mandoline or vegetable slicer. Season with salt and white pepper and dress with 3 tablespoons olive oil, 1 1/2 teaspoons truffle oil, and the juice of half a lemon. Toss. Add 1/4 cup freshly grated Parmesan and toss again.
If you’d like, add thinly sliced hearts of palm or thinly sliced raw baby artichokes.
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