Baked, Shattered Turbot w/ Mango Habanero Sauce

Baked, Shattered Turbot w/ Mango Habanero Sauce

We were watching Iron Chef America this past weekend, and Bobby Flay made a pretty tremendous-looking dish called ‘Shattered Tacos.’ Secret Ingredient was Wild Striped Bass, and I wanted to try to recreate the dish. Bass was $31.99/lb at my Whole Foods, so I opted for the much more budget-friendly Turbot, which provides the same delicate-yet-meaty clean flavor as the Bass. While I didn’t quite duplicate the dish, the end result was delicious. I hope you enjoy as much as we did.

shatteredturbot

Ingredients

Shattered Fish

  • 1 lb. fresh, wild caught turbot
  • black beans (we used goya from a can)
  • 1 bunch cilantro, chopped
  • cacique crema
  • 3 lemons, juice
  • 2 ears of corn, husked
  • EVOO, 2 tbsp.
  • paprika, to taste
  • salt, to taste
  • butter, 1/4 of stick
  • white pepper, to taste
  • 4 tortillas

Sauce

  • 1 habanero, diced
  • 1 serrano, diced
  • 2 mangos, roughly chopped
  • 4 cloves garlic, roughly chopped
  • 1 shallot. roughly chopped
  • 3 tbsp honey
  • 1 cup, white vinegar

Directions

  • place fish in baking dish, season with salt, pepper, paprika, juice of 2 lemons, four pats of butter per filet. Let marinate for 20 minutes.
  • preheat oven to 425 degrees for 18-22 minutes, until fish flakes oh-so-delicately
  • add juice of one lemon to crema, mix, put in refrigerator and cover
  • rub corn with butter, and grill until charred and set aside
  • put turbot in oven
  • put beans in pot, add salt and heat
  • cut corn off of cob
  • fry or grill tortillas until hard enough to ‘shatter’

Sauce

  • heat sauce pan, add EVOO
  • add garlic & shallots, cook until soft and just starting to char
  • add mangos, serrano, habanero and cook until soft, about 5 minutes
  • add honey and vinegar, cook for about 10 minute
  • add mango mixture to blender with 1/2 cup of warm water
  • blend until smooth, set aside

Serving Suggestion

  • place generous amount of crema/lemon mixture on plate
  • scatter beans and corn around plate
  • “shatter” tortilla on plate
  • place fish on plate, top with sauce
  • add cilantro and serve!
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