You need to upgrade your Flash Player. Click Here To Update Player.
share A RECIPE | THE BEST IDEAS AND RECIPES BRING PEOPLE TOGETHER.
  • Recipe Rating Read Reviews
  • Total time: 75 mins
  • Active time: 50 mins
  • Yield: 4 Portions

Yucca and Panko Crusted Ono

4 each (5-oz. portions)
Ono* or mahi-mahi
¼ cup
yucca
1 cup
Panko (Japanese breadcrumbs)
⅛ cup
Flour
1 each
Eggs (beaten)
2 tsp.
Salt
1 tsp
Pepper
2 oz.
Vegetable oil
**Firm white fish similar to wahoo

Method

  1. Finely grate yucca and toast it in dry sauté pan for 1-2 minutes.
  2. Mix yucca, panko and flour in bowl.
  3. Season each fillet with ½ tsp. salt and ¼ tsp. pepper.
  4. With pastry brush, coat one side of ono with egg and coat with panko–yucca mixture.
  5. Heat oil in pan for 1 minute until shimmering. Fry ono until fish is flaky and crust has nice golden–brown color (approx. 4 minutes per side).

Patacones

3 each
Green plantains, peeled and sliced into 2-inch sections
2 Tbl.
Vegetable oil
¼ tsp.
Salt
2 each
Limes, zested and juiced

Method

  1. Lightly fry plantains in sauté pan with vegetable oil until pale yellow (approx. 2 minutes per side).
  2. Remove plantains from pan (set pan aside for later use) and allow to cool for 5 minutes. Place plantains in plastic bag and smash them down into little pancakes using the back of spoon.
  3. Hold until they are almost ready to plate.
  4. Just before plating, return plantains to pan and fry again until golden brown (2-3 minutes).
  5. Remove plantains from pan and season with lime juice and salt.

Grapefruit and Fennel Salad

2 each
Pink grapefruits zested, peeled and sectioned, (remove white membrane)*
½ each
Fennel (bulbs), thinly sliced
2 oz.
Olive oil
4 oz.
Champagne vinegar
½ tsp.
Salt
¼ tsp.
White pepper

Method

  1. Combine supremed grapefruit in bowl with sliced fennel.
  2. Make champagne vinaigrette by whisking champagne vinegar and olive oil in small bowl. Season with salt and pepper. Refrigerate until plating.

Garnish

1 each
Grapefruit zest, lime zest (from above), lemon zest (from below)
½ cup
Water
¾ cup
Sugar (divided)
½ tsp.
Salt

Method

  1. Blanch grapefruit, lime and lemon zests in boiling water for 2 minutes.
  2. In saucepot bring water to boil, stir in ½ cup sugar, cut heat and dissolve to create simple syrup.
  3. Combine ¼ cup of sugar and salt. Coat grapefruit, lime, and lemon zests with sugar–salt mixture. Drop zests into simple syrup with small mesh strainer and remove.
  4. Coat removed zests again with sugar–salt mixture and form into small crystallized clusters.

*If a zester is not available, you can peel very outside layer of fruit with sharp paring knife, being careful not to remove bitter white underside of skin, and then cut skin into very thin strips.

Aguardiente Beurre Blanc

3 Tbl.
Shallots, diced
¾ cup
Aguardiente (Colombian anise–flavored liquor)**
2 oz.
White wine vinegar
½ lb.
Butter
¼ tsp.
Salt
⅛ tsp.
White pepper
2 each
Lemons, zested and juiced

Method

  1. Combine shallots, Aguardiente and white wine vinegar in small pot; reduce by half.
  2. Cut butter into small pieces.
  3. Once sauce has reduced, lower heat and introduce pieces of butter one at a time with swirling motion to emulsify sauce.
  4. Season with salt, white pepper and lemon juice.
  5. Strain. Set aside for plating.

Note: White rum may be substituted for Aguardiente.

Plating

  1. In the center of the plate, make a small bed with two or three patacones.
  2. Place the ono, crust-side up, on top of the patacones.
  3. Spoon 1 oz. sauce on top of the ono and patacones and finish by making a small pool of sauce (facing the diner).
  4. Between the 9:00 and 10:00 positions, spoon a pile of grapefruit and fennel salad (try to give it some height).
  5. Finish by placing zest cluster garnish atop the ono.
Recipe Reviews