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22 North executive chef Brent Poteat’s blackened mahi is served over Spanish rice, garnished with
tropical fruit gazpacho and tortilla chips and paired with grilled summer squash.
Chef Matt Wivel of the Oceanic plates his traditional blackened mahi-mahi with a chilled cilantro-lime
vermicelli rice noodle over chilled chipotle gazpacho.
Jason Lilley’s
22 NORTH
TROPICAL FRUIT GAZPACHO
1 cup each diced mango
and pineapple
1/4 cup diced cucumber,
kiwi, red onion and
bell pepper
1 seeded mild chili (poblano
or jalapeno)
2 t dry cumin
1/2 t cinnamon
1 T each coarsely chopped
cilantro and mint
1/4 cup each of orange juice
and pineapple juice
2 T key lime juice
kosher salt and fresh ground
pepper to taste
Let mixture sit at least 4 hours
and overnight if possible
before use.
Matt Wivel’s
OCEAN I C
CHILLED CILANTRO-LIME
NOODLES & CHILLED
CHIPOTLE GAZPACHO
NOODLES
4 ounces vermicelli rice noodle
Juice from 3 limes
2 T rough chopped cilantro
salt and pepper to taste
* GAZPACHO
12 ounces tomato puree
1/2 cup skinless, seedless
cucumbers
1/4 cup diced red onion
1 diced chipotle pepper
2 T balsamic vinegar
1/4 cup diced carrot
Juice from 2 limes
1/4 cup sugar
2 T cilantro roughly chopped
salt and pepper to taste
*must let sit overnight
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