WSVN — A South Florida chef shows us how to add a spicy twist to fish. Hope you’re hungry. That’s what’s cooking tonight, as we grab a Bite with Belkys.
The Chef: Christopher Cramer
The Restaurant: Panorama Restaurant & Sky Lounge inside the Sonesta Coconut Grove
The Dish: Florida Wahoo with Sweet Potato & Jalapeño Cake
Ingredients:
6 oz. each wahoo filets
2 large sweet potatoes, peeled and grated
1 each medium onion, peeled and grated
2 eggs, beaten
1 Tsp. diced jalapeño
1/2 cup all-purpose flour
1/2 Tsp. baking powder
1/2 Tsp. kosher salt
1/2 Tsp. black pepper
1/2 Tsp. cayenne pepper
Pinch smoked paprika
Mango Sauce
1 large shallot, diced
1/2 cup dry white wine
1 cup fresh mango puree
2 cups heavy cream
2 Tbs. butter, unsalted
Salt and pepper to taste
* In a small sauce pan, place the shallots with the white wine. Turn heat to medium and reduce until most of the liquid is gone. Add the heavy cream and bring to a simmer, slightly reducing. Add the fresh mango puree and reduce for another two minutes. Using a whisk, stir in the cold butter to smooth the sauce and adjust seasoning as desired with salt and pepper. Strain through a fine mesh strainer and set aside.
Method of Preparation:
– Add beaten eggs to a bowl of grated sweet potatoes, then add grated onion and mix well.
– Add diced jalapeño, salt and pepper, smoked paprika and cayenne pepper.
– Next comes baking powder and all-purpose flour. Blend again and set aside.
– Season wahoo fillet with salt and pepper. Add canola oil to a hot pan and sear the wahoo on both sides. When it’s golden, put it on an oven plate, add white wine and finish in the oven at 350 degrees for about five minutes.
– Make a patty with the grated sweet potato. Put it in the pan with canola oil and sauté several minutes on each side, until it’s a nice golden brown on the edges.
– Finish the pancake in the oven for just a couple of minutes.
To Plate:
– Chef Christopher plates first with the pancake, some sautéed green beans, the wahoo fillet, and finishes with mango sauce. You’ll find that recipe above. Garnish with grilled jalapeño, parsley oil and micro greens.
Serving suggestion: Pinot Grigio
Serves: 2
Panorama Restaurant and Sky Lounge
2889 McFarlane Rd.
Miami, FL 33133
(305) 529-2828
www.sonesta.com/CoconutGrove/