For our final part of On the Line with Arturo Briones of Wildfish, our interview subject shares a recipe. Since our chef is a seafood specialist, care to guess what it is?
Hmm, if only there were a hint. . . .
If you missed the first or second part of our Q&A, click here and here.
Otherwise, click onward.
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GRILLED SWORDFISH
Ingredients:
4 8-oz. swordfish steaks
Directions:
Brush lightly with olive oil.
Season with salt and pepper to taste.
Grill for 3 minutes each side, or broil at 350 degrees for 8 to 10 minutes or until center is firm.
CRAB & AVOCADO VINAIGRETTE
Ingredients:
For one portion:
8 Tbsp. crab meat
1 whole avocado, diced into 1/4-inch cubes
1 cup Red Chile Vinaigrette
Directions:
Toss together gently. Place on top of fish, plus a little around.
RED CHILE VINAIGRETTE
Ingredients:
1/2 Cup rice wine vinegar
1/4 Cup olive oil
1/2 Tbsp sugar
Salt and white pepper to taste
1/2 Cup red onion, diced small
1/8 Cup red red bell pepper, diced small
Directions:
Combine all ingredients.
Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.