Chef Jeffrey Jew is an alumnus of Bravo's "Top Chef," a winner of Food Network's "Guy's Grocery Games," and known to locals most recently as Executive Chef at Bella Brava and Stillwaters Tavern of 2B Hospitality.
The menu Chef Jew has developed for his newest venture, Lingr on 6th st, includes culinary traditions of his Norwegian and Asian heritage mixed with contemporary flair. Serving breakfast, lunch, and dinner, Lingr on 6th st offers something for everyone. Sustainable and locally sourced ingredients for the menu creations are harmonized with craft beers, cocktails, and an extensive wine selection.
When we asked Chef Jew to participate in our initiative to put chef-inspired recipes in front of seafood-loving home cooks, he didn't hesitate. After all, as a Florida chef, he's a pro when it comes to seafood.
Pan Seared Hogfish with Curry Sweet Potatoes and Cauliflower
By Guest Chef Jeffrey Jew
If you're a curry lover, this hogfish dish is for you! Chef Jeffrey Jew blends sweet and savory flavors to create the perfect well-rounded meal. It's comfort food and fine dining mixed into one delicious creation.
In a large sauté pan, heat oil over medium heat.
Add sweet potatoes and cauliflower and toss.
Season with salt, pepper, and curry powder.
Toss and cook for 10 -15 minutes tossing frequently or until potatoes and cauliflower are tender.
Add greens, parsley and cilantro and toss until combined.
Taste and add salt and pepper if needed.
After you have started the potatoes and cauliflower, heat oil in a non-stick medium sauté pan over medium high heat.
Season fish on both sides with salt and pepper.
If your fish has skin, put the filet skin down first, placing the fish in the pan dropping it gently away from you.
With your spatula, press down on the fish filet for the first minute of cooking for a crispy skin.
Cook the skin on side for an additional 2-3 minutes. As much as you want to touch that fish, let it cook, so you are only flipping it once. This gives the proteins time to release from the pan. The longer you wait the less likely it will stick, especially if you have don’t have a non-stick pan.
Flip the filets, and cook for an additional 3 minutes, or until cooked through.
Add butter and curry powder to the pan.
With a spoon, ladle the melted butter over each filet for 30 – 45 seconds.
Remove from heat.
Get creative with your plating, finish with your favorite, oil, salt or garnish.
Enjoy!
Note:
You can get creative with any recipe, if you have chickpeas, cooked rice, or anything you need to use up, add it to the recipe. Remember you are eating it so use up what you like!
Also, watch your timing on the fish and the veggies so they finish at the same time so nothing gets cold.
Ingredients
Directions
In a large sauté pan, heat oil over medium heat.
Add sweet potatoes and cauliflower and toss.
Season with salt, pepper, and curry powder.
Toss and cook for 10 -15 minutes tossing frequently or until potatoes and cauliflower are tender.
Add greens, parsley and cilantro and toss until combined.
Taste and add salt and pepper if needed.
After you have started the potatoes and cauliflower, heat oil in a non-stick medium sauté pan over medium high heat.
Season fish on both sides with salt and pepper.
If your fish has skin, put the filet skin down first, placing the fish in the pan dropping it gently away from you.
With your spatula, press down on the fish filet for the first minute of cooking for a crispy skin.
Cook the skin on side for an additional 2-3 minutes. As much as you want to touch that fish, let it cook, so you are only flipping it once. This gives the proteins time to release from the pan. The longer you wait the less likely it will stick, especially if you have don’t have a non-stick pan.
Flip the filets, and cook for an additional 3 minutes, or until cooked through.
Add butter and curry powder to the pan.
With a spoon, ladle the melted butter over each filet for 30 – 45 seconds.
Remove from heat.
Get creative with your plating, finish with your favorite, oil, salt or garnish.
Enjoy!