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Alright I´m just putting the finishing touches
on my Mahi here.
Just done perfect.
Alright so now in order to plate this thing up,
for me, you know a wise person once said that the secret is
in the sauce and we´ve got several different choices here
which you can use with any type of seafood.
I´ll just start out here.
I´ve got a lemon butter sauce with shallots and some sherry
which is, I´m serving it with a piece of tilapia.
A roasted pepper sauce, a little bit of cream,
sweet roasted peppers.
A bouillabaisse sauce, this is one of my favorites.
It´s a bouillabaisse classic Mediterranean style seafood stew
but done in sauce.
So it´s got flavors of fennel and white wine,
and anise and tomatoes, which is a great sauce.
Then we´ve got, today I´m serving a salmon
with a horseradish cream.
So it´s got a little wasabi, some horseradish, some light cream,
we whipped it up, a little parsley.
That goes great.
And then today I´m actually going to serve this piece of Mahi here
with some citrus soy.
And what I like to do, I like to plate the veg
along the bottom and maybe just a little drizzle of the sauce
along the bottom so that we keep sauce on the plate
and present the nice piece of seafood right up on top.
I think if you can take a beautiful piece of pan seared fish and top it
with any number of these sauces, the perfect combination,
you´re guaranteed a fantastic meal in the end.