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Arctic Char
ARCTIC CHAR
Serves 4

Ingredients:
4 6-oz. fillets Arctic char*
2 oz. pecorino romano, shredded
2 tsp. House Salt & Pepper (see recipe below)
6 fl. oz. Sweet Pea Sauce (see recipe below)
10 oz. Apple Fennel Slaw (see recipe below)
12 oz. Risotto (see recipe below)
4 tbsp. sweet peas
4 cilantro sprigs
1 oz. unsalted butter, cubed
8 fl. oz chicken stock (broth), low sodium

*Salmon may be substituted for Arctic char.

Arctic Char Ingredients:
4 6-oz. fillets Arctic char
2 tsp. olive oil
1/2 tsp. salt and pepper

House Salt & Pepper
3 tbsp. kosher salt
1 tbsp. coarse grind black pepper
1/2 tsp. white pepper
Add all ingredients together and mix well.

Instructions:
  1. Place lightly-oiled Arctic char on a very clean, pre-heated grill.
  2. Cook at medium heat, making diamond marks on both sides of the fish.
  3. When finished cooking, remove from grill and season with 1/2 tsp. of House Salt & Pepper on both sides. Brush with a little olive oil and let rest in a warm spot.

Risotto
2 cups arborio rice
2 cloves garlic, peeled and minced
8 cups chicken stock
4 oz. yellow onion, 1/4" dice
1/2 fl. oz. olive oil
1 1/2 tbsp. shallots, minced

Instructions:
  1. Add oil to a medium-heated, heavy-bottom sauce pan.
  2. Add onions, shallots, garlic and rice. Sauté for 2 minutes.
  3. Important: Add chicken stock 1/2 cup at a time and cook until all liquid is gone.
  4. Stir rice while adding stock, to prevent sticking to the bottom of the pan.
  5. Rice should almost be cooked when finished with the stock.

Sweet Pea Sauce
3 1/2 cups sweet peas
2 fl. oz. Meyer lemon juice
1 1/2 cups chicken stock
2 1/2 oz. yellow onion, minced
2 fl. oz. heavy cream
1 oz. garlic, minced
1 tsp. kosher salt
1 fl. oz. olive oil
1/2 tsp. white pepper

Instructions:
  1. Add the House Salt & Pepper and Meyer lemon juice to a small bowl and slowly whisk in the olive oil. Reserve.
  2. Sweat onions and garlic in olive oil in a sauce pan until translucent.
  3. Add cream, stock and the mixture from step 1 to the sauce pan. Bring to a soft boil, then reduce to a simmer for 15 minutes.
  4. Add peas and simmer for 5 more minutes.
  5. Add to blender and puree until smooth. Set aside.

Risotto with Sweet Pea Sauce Instructions:
  1. Using low-to-moderate heat, add chicken stock, sweet pea sauce and risotto to a sauté pan.
  2. Gently cook the risotto until it looks creamy.
  3. Add the cheese; the risotto should tighten up a bit. Finish by adding the butter for a nice shine. Hold.

Apple Fennel Slaw
1 lb. fennel bulbs, tops removed
1/4 cup fresh lemon juice
1/4 oz. cilantro, washed, rough chopped
1/4 tsp. cumin, ground
1 tsp. House Salt & Pepper
10 1/4 oz. green apples
1/8 cup white truffle oil
2 fl. oz. lemon juice
1/4 cup honey
1 qt. water

Instructions:
  1. Add lemon juice to the water and set aside.
  2. Cut apples into 4 pieces and remove core.
  3. Slice apples on Chinese mandolin to a large julienne (or a little bigger than 1/16" thick).
  4. Place in lemon water.
  5. Slice the fennel bulbs against the grain on the Chinese mandolin, matching the thickness of the apple slices.
  6. In a separate bowl, mix cilantro, House Salt & Pepper, white truffle oil, honey, lemon juice and cumin together.
  7. Strain apples and shaved fennel. Add the dressing and mix until incorporated. Reserve.

Serving Instructions:
  1. Place cooked risotto on the plate first.
  2. Next, add the cooked fish and top with the Apple Fennel Slaw.
  3. Garnish with the cilantro sprig.

 
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