By Jon Bonnell
With a spotlight on clean, sustainable constituents, Chef Jon Bonnell stocks his ardour for seafood.
Included are recipes for visible showstoppers like Braided Poached Arctic Char and classics like Seared Crabcakes with Scallion Lime Aioli. style whatever new with Jon’s recipe for Seared Tilefish with Tarragon Cream Sauce or test a twist on a stylish favorite—Crispy CatfishTacos with highly spiced Slaw. Even the pickiest of dinner site visitors should be choked with compliment if you happen to whip up a facet of Crawpuppies or Lobster Mac and Cheese. a variety of recipes makes this booklet a very good selection for the seafood amateur and
Chef Jon Bonnell is the landlord of 2 restaurants—Bonnell’s tremendous Texas food eating place, the leading eating place of either fortress worthy and Texas, and his most up-to-date, Waters, encouraged through his love for clean seafood. Jon Bonnell has seemed on NBC’s this present day, ABC’s solid Morning the US, the CBS Early express and the meals Network’s BBQ with Bobby Flay. he's the writer Jon Bonnell’s high-quality Texas food and Jon Bonnell’s Texas Favorites. He lives in Forth Worth.
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Extra info for Jon Bonnell's Waters: Fine Coastal Cuisine
The next day, remove the plastic while the octopus is still frozen, and slice it very thinly (carpaccio) on a deli slicer. Arrange the disks around a plate, slightly overlapping each other. One thin layer is plenty. In the center of the plate, place a small amount of the salad mixture on top, then drizzle the plate with the mustard sauce and sprinkle black lava salt all over the plate to finish. for the salad: 1/4 cup chopped black olives 3 tablespoons capers 1 ounce micro cilantro Toss together in a mixing bowl, dress lightly with the mustard vinaigrette and serve as a garnish.
For the salmon: 1/2 pound fresh salmon, cleaned, rinsed and patted dry with a paper towel 2 tablespoons chopped fresh dill 1 small shallot, minced Juice of 2 lemons 2 tablespoons capers, drained and chopped Pinch of sea salt Dice the salmon into small cubes and combine with all ingredients. Allow to marinate in the fridge for 30 to 40 minutes before serving. for the opah: 1/2 pound opah fillet, cleaned, rinsed and patted dry with a paper towel 1 tablespoon extra virgin olive oil Juice and zest of 2 limes 2 teaspoons soy sauce 1 tablespoon hot sauce 1 jalapeño pepper, seeded and diced 3 green onions, white and green parts finely diced 3 to 4 sprigs fresh cilantro, roughly chopped Dice the opah into small cubes and combine with all ingredients.
Simmer lightly, covered, for 10 to 12 minutes, until all fish is cooked through, then taste for seasonings one last time. Do not overstir the soup or the crab pieces and fish will break apart. Whole Artichokes Stuffed with Shrimp Salad Serves 4 This shrimp salad is fantastic on its own or sandwiched between slices of toasted bread with crisp lettuce or arugula. The combination of chilled shrimp with steamed artichokes really screams out “summer” to me. I like to pair this dish with a light Riesling or Pilsner-style beer.