What is your idea of the perfect spring break? For Anna and her family, it’s all about a great day on the water fishing and cooking up the fresh catch. In this episode of The Chef’s Pantry, Anna takes us on a fishing charter with Match Point fishing. Captain Jack takes us to a gorgeous reef and shows us his tricks for getting fish on the line. Then they bring the mackerel & yellowtail snapper back to the docks and he teaches us to filet like a pro. Next, Anna teams up with the chefs from Key West’s Perry Hotel and Marina to cook and eat our catch. They start with ceviche, the trick here is a dash of Amarillo seasoning, and extra lime, and served with homemade tortilla chips. Next, who’s ready for some fried mackerel? They start with a signature flour mixture for an extra crispy bite, then the fish gets a buttermilk bath and tossed into a frying pan with canola oil. Chef tip: Keep the temperature at 350 degrees and cook for 2 minutes on each side. Then, they switch it up with a fish fry trio where the focus is on the blackened seasonings for fish tacos. The flavor-forward mango salsa brings it all together! All this and more in this spring break episode of The Chef’s Pantry with Anna Rossi.
INGREDIENTS:
- 3 OZ Yellowtail Snapper @12.65/pound after yield
- 5 Each Lime Juice
- 1 TBSP Aji Amarillo
- 2 zests Ginger
- 3 Heirloom Cherry Tomato
- .5 heads Cilantro
- 1 TBS Salt
- 1 Red Onions
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PREPARATION:
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- Place all of the ingredients for the ceviche in a stainless steel bowl and let sit for at least 15
- Once translucent plate and garnish with cilantro leafs.
