Fine dining restaurants are often where innovations take place in the restaurant industry, but quality food is never limited to those locations. After spending years in white tablecloth restaurants, Jeff and Michael Gulotta started their own place, MoPho, which caters to the palates and pocketbooks of their working class industry friends.
Chef Ryan Prewitt isn't a stranger to quality either. Ryan's been able to replicate the live fire techniques he learned on a trip to Uruguay at Peche Seafood Grill, which has changed his entire perspective on cooking. And if that's beyond your reach as a home cook, you'll want to stick around this week on Louisiana Eats! for Brian Landry's advice about cold smoking fish in your oven.
1 pound drum or grouper fillet
1 cup coconut vinegar
2 teaspoons salt
1 tablespoon fresh grated ginger
1 tablespoon fresh chopped chile pepper
1 can unsweetened coconut milk
4 tablespoons chopped green mango
3 tablespoons diced purple onion
1 tablespoon each, red and green bellpepper
Cut the fish fillets into ½ inch cubes. Cover with coconut vinegar and mix in the salt. Allow to marinate refrigerated for at least 4 hours or as many as 8. Drain off the vinegar and mix in the remaining ingredients.