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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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Oprah Labels Sardines A 'Superfood'
January 13, 2010
Seemingly, Chef Rick Moonen would also agree with Oprah. In his cookbook, Fish Without a Doubt: The ...
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Top Chef: Las Vegas - Episode 9
October 25, 2009
Top Chef Episode 9: Choose your own adventure
...
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Three Square Cooking Demonstration With Holly Madison
October 22, 2009
On October 22, 2009, Chef Rick Moonen and Holly Madison, headliner of Las Vegas “Peepshow” at the Pl...
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Unicahome Book Signing
October 10, 2009
 ...
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Epicurean Charitable Foundation
October 9, 2009
On October 9, 2009, Chef Rick Moonen was in attendance at the Epicurean Charitable Foundation Fundra...
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Seafood Sustainability Class
September 26, 2009
Saturday, Sept 26, 11am – 12pm Chef Rick Moonen – Executive Chef and Owner of RM Seafood inside Mand...
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Niman Ranch Farmer's Appreciation Dinner
September 21, 2009
Chef Rick Moonen and his Executive Chef, Adam Sobel cruise on over to the Niman Ranch Hog Farms in T...
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Restaurant Week
August 31, 2009
Las Vegas Restaurant Week is a week long celebration of fine
dining starting August 31st and endin...
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PINEAPPLE RUM CEVICHE WITH SHRIMP
Serving Size: 4 as an appetizer
Ingredients:
1 cp thinly sliced onion
1/2 cp thinly sliced red bell pepper
1/2 cp chopped scallions
1/4 cp chopped fresh cilantro
1 tbsp minced serrano chile (with seeds)
1 cp pineapple juice
1 cp fresh lime juice
1/4 cp olive oil
1/4 cp golden rum
1/2 tsp grated lime zest
Coarse salt
1 lb large shrimp, shelled and blanched
Combine the onion, bell pepper, scallions, cilantro, chile, lime zest and juice, pineapple juice, olive oil, and rum in a nonreactive bowl. Stir to mix well. Season with salt. Add the shrimp to the ceviche base and stir, making sure all the shrimp are covered by liquid. Cover and refrigerate for at least 2 hours, stirring occasionally, before serving.
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