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WBM august 2013
“Mahi is a very popular fish due to its
mild flavor, non-oily consistency and
ability to handle all kinds of flavors.
Mahi is also available year round,
which makes it a common fish people
are used to eating.”
Using a house-made blackening
seasoning featuring local sea salt, the
Oceanic chef pairs his mahi with a bed
of chilled cilantro-lime rice noddles over
chilled chipotle gazpacho. By garnishing
the dish with wedges of fresh cucumber,
Wivel is able to balance both the hot
and cold elements of the plate.
• B R I D G E T ENDER •
The Bridge Tender chef Christopher
McCray puts a contemporary spin on
traditionally prepared mahi.
“It’s locally available, it’s well-received
and our guests enjoy what we
can do with the fresh mahi. It’s very
versatile,” McCray explains.
With the Bridge Tender serving
40 to 60 pounds of fresh mahi daily,
McCray has become an expert on
various ways to prepare this fish.
One is a ginger-seared mahi over
brown rice pilaf, garnished with
poached pears and fresh shrimp.
“The first thing you will notice
about this dish is that it is aesthetically
pleasing,” McCray explains. “Then
you notice how well the flavor profile
matches the appearance of the dish.
The ginger-seared mahi and the com-ponents
of the fresh fish are paired
nicely together to give you the idea of
depth, both in flavor and in appear-ance.
The poached pears are cut into
fours and fanned around the sides of
the dish and topped with large shrimp.”
In pairing the sweetness of the pears
with the port wine reduction and the
sharpness of the ginger sauce, McCray
was able to create a complex dish that
plays up to the strength and versatility
of the fish itself.