Seared Tilefish with Shiseido and Kumquat Glaze on a Bed of Napa Slaw

Seared Tilefish with Shiseido and Kumquat Glaze on a Bed of Napa Slaw

Ingredients:

  • 1 tablespoon butter or vegetable oil

  • 1/4 cup shallots, chopped

  • 1/3 cup shiseido pepper, minced

  • 2 heaping tablespoons very thinly sliced kumquats

  • 1/3 cup white wine

  • 1/2 cup mirin

  • juice from 1/2 lemon

  • pinch of salt

  • 1 1/2 pounds tile-fish fillets

  • flour for dredging fish fillets

  • 3 tablespoons butter or vegetable oil

  • pomegranate seeds for garnish


Instructions:

  • Heat butter or oil in a skillet. Saute shallots and shiseido for 3 minutes over medium heat. Add kumquats, wine, mirin, lemon juice, and salt. Cook over a high flame for a few minutes until it reaches a glaze like consistency.

  • Dredge the fish fillets in flour, and saute in 3 tablespoons butter or oil over medium-high heat.

  • Serve glaze over sauteed fish, and garnish with pomegranate seeds.


Napa Slaw- 20 servings as side dish

  • 1 head napa cabbage

  • 5 each scallion

  • 1 cup snow peas, julienne

  • 3 each carrots, julienne

  • 1 cup sweet chili sauce

  • 1/2 cup seasoned rice vinegar

  • to taste garlic minced

  • to taste ginger minced

  • to taste salt and pepper


Instructions

  • Mix together and let marinade for a couple hours