Seafood Soirée

This Thursday, July 19th, 2018 we have the pleasure of being a part of the Seafood Soriée, a showcase of local seafood to benefit the New Bedford Fishing Heritage Center. Guests will enjoy more than a dozen signature seafood dishes created by the area's finest chefs including our very own Citrus Cured Day Boat Flounder.

Whether you tasted our dish at the event, or you're simply looking for a new seafood recipe to try at home, we are so glad to share the full recipe with you right here. Enjoy!

 
Citrus Cured Day Boat Flounder.jpg
 

Citrus Cured Day Boat Flounder

 

ingredients


The Cure
1 fillet Flat Fish / such as fluke or flounder     
1 C Kosher Salt
1 C Granulated Sugar
1 jar Jansal Valley™ Kanzuri Paste
2 ea Lemons / juiced / zested
3 ea Lime Leaves / roughly chopped

The Garnish
3 ears Corn / grilled / removed from cob
½ can Jansal Valley™ Piquillo Pepper / diced
1 lb Toy Box Squash / halved / grilled
3 T Jansal Valley™ Olive Oil
2 T Lime Juice
2 T Fish Sauce
3 T Kilchurn Estate™ Thai Green Curry
½ C Jansal Valley™ 20-22% Coconut Milk
3 T Fried Garlic
       Cilantro / stems removed / for garnish
       Mint / stems removed / for garnish

 

method


In a medium sized mixing bowl, combine salt, sugar, Kanzuri Paste, bay leaf, lemon juice, and lemon zest, mixing thoroughly. Cover the flounder fillet evenly on both sides, wrapping the container so that it is air tight. Refrigerate for 12-48 hours, depending on desired texture. Remove the fillet from the salt mixture and rinse the remaining salt. Pat until dry, rewrap, then reserve under refrigeration.

In a medium sized mixing bowl, combine corn, squash, peppers, olive oil, lime juice, and fish sauce, adding salt as needed.

In a separate bowl, combine green curry paste with coconut milk and mix until smooth. In a medium platter, spread the coconut curry in an even layer across the base of the plate. Next, thinly slice the cured fish fillet, creating small, ⅛" thick, 2" long slices. Line the center of the plate lengthwise with the slices, then top with grilled vegetables, fried garlic, and picked herbs. 

 
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