Sample some recipes from the renowed 95 Cordova restaurant.

CALYPSO SPICED MAHI-MAHI
WITH VANILLA BEANS FROM MADAGASCAR

Ingredients:
Eight 4oz pieces Mahi-Mahi filet,
cut in two thick pieces

Calypso spice:
2 cups Caribbean jerk seasoning
½ cup brown sugar
1 Tsp ground cinnamon
Mix together and toss fish in it, let marinade for 5 minutes
4 thick slices of fresh golden ripe Hawaiian pineapple
1lb fresh mixed Hawaiian greens or
regular baby mixed green leafs
Red coconut - 4 oz shredded coconut
1 Tsp sweet Hungarian paprika
Roast coconut with paprika for about 5 minutes in hot oven
and set aside

4 ea chefs potatoes
4 sheets of egg roll skin (Wontons)
Slice potatoes and egg roll skin into thin julienne and
fry separate for garnishing

Vanilla bean sauce:
3 oz heavy cream
2 oz light fish stock
Arrowroot and water mix for binding
1 oz of cream of coconut
1 scratched Madagascar vanilla bean
Salt and Pepper to taste
Heat cream, stock, cream of coconut with vanilla bean to a simmer. Mix arrowroot and water into slurry. Mix slurry in hot liquid and bring to a full binding.

Preparation:
After marinating fish in calypso spice sear in pan with some sesame oil - Take pineapple slices, spray with oil and grill until nice and tender - Use a nice big plate to present dish; first start with some fried egg roll skin and a bed of mixed green in the center of the plate. Cut pineapple into 3 pieces diagonal - place skins-side-out around the bed of salad and wontons. Stack 2 piece fish on bed and cover lightly with sauce. Now top fish with fried potatoes sticks. - Finish with sprinkle of red coconut over the whole dish.

More Recipes: