Entree

OVERNIGHT MARINADE

• Start this dish the night before.

FISH

• Remove skin from the steaks and cut in half along the grain of the fish.
• Cut each half into 1/2" thick slices against the grain.
• Combine 3 tbsp of oil and the vinegar in a nonmetallic dish.
• Add the thyme leaves along with bay leaf.
• Salt and pepper to taste.
• Add the tuna, cover, and let marinate overnight.

THE NEXT DAY

• Remove fish from marinade, reserving the marinade.
• Add flour to a bag and then add the fish and toss to coat.
• Add the remaining 2 tbsp of oil to a pan and heat.
• Add the onion and garlic and cook until softened and golden brown.
• Add the tuna strips and cook 2-5 minutes.
• Add the reserved marinade and olives to the pan and cook 1-2 minutes.
• Keep stirring until fish is tender.

PEPPERS

• Preheat broiler to high.
• Cook the peppers under the broilder, turning frequently, for 10 minutes until skin is blistered and black.
• Transfer to a plastic bag, tie the top and let cool.

DRESSING

• Whisk the olive oil, lemon juice, vinegar, garlic, paprika, chili flakes, and sugar together.

PREPARATION

• When peppers are cool enough to handle, remove and peel off the skins.
• Cut the flesh into thirds length wise.
• Place in nonmetallic dish, pour the dressing over the peppers and let stand for 30 minutes.

COMBINE

• Mix the capers with the tuna.
• Drain pepper pieces, reserving the dressing.
• Divide the tuna between the pepper pieces and roll up securing with a toothpick.

SERVING

• Spoon over the dressing and serve.

ONION MIXTURE

• Whisk together the juice, ¼ cup vinegar, ¼ cup olive oil, honey, and salt and pepper to taste.
• Add the onions and jalapeno, toss to coat and let sit at room temperature while you grill the fish.

FISH

• Heat a grill (gas or charcoal) to medium-high heat.
• Brush the fish on one side with canola oil and sprinkle with salt, pepper, the paprika and 2 teaspoons cumin.
• Flip, brush the second side with canola oil and sprinkle with salt and pepper.
• Place the spice-rubbed side down on the grill, cover and cook until the first side is crusty and golden-brown, 5 to 6 minutes.
• Flip and cook uncovered another 5 or so minutes, until just barely cooked through.
• Place the fish on a platter and top with the onion mixture. Let the fish sit at room temperature for 30 minutes to 1 hour.
• While the fish cures, make the avocado and mango topping.

AVOCADO & MANGO TOPPING

• Put the avocado and mango in a large bowl.
• Add the remaining 2 tablespoons olive oil, the remaining 1 tablespoon red wine vinegar, the remaining 1/2 teaspoon cumin, the cilantro, and salt and pepper and toss gently to combine.

SERVING

• Scrape most of the onion mixture off the fish, spoon the mango mixture across the top, garnish with whole cilantro leaves and serve.

• Cut the scallops in half.
• Combine the scallops, shrimp, 1 tbsp rice wine, ginger, salt, and pepper. Refrigerate uncovered for 45 minutes.
• Heat a wok or skillet over high heat until hot.
• Add 1 tbsp oil, 1 of the garlic cloves and stir-fry until fragrant (10 seconds).
• Push the garlic to the side and add the scallop and shrimp mixture. Allow to cook 1 minute without stirring.
• Stir-fry 30 seconds until scallops are opaque and shrimp just turned orange, but not completely cooked. Transfer to a plate.
• Add the other tbsp of oil and remaining 2 garlic cloves and cook until fragrant.
• Return the seafood, add the bean sauce, and stir-fry another minute.
• Add chives and 1 tbsp rice wine. Stir-fry until shrimp and scallops are cooked.

• Soak the carrots in about 1 cup of cold water for 1 hour.
• In a small bowl combine 1 tablespoon of the carrot soaking water with the cornstarch.
• In another small bowl measure 1/3 cup of the carrot water.
• Heat the wok or flat bottom skillet until water drops sizzle.
• Add oil and the garlic, and stir-fry until fragrant.
• Add carrots and stir-fry for 1 minute or until the garlic begins to brown.
• Add the shrimp and stir-fry for 30 seconds or until the shrimp just begins to turn orange.
• Add the cabbage and stir-fry for 30 seconds or until the cabbage just begins to wilt.
• Add the broccoli and cauliflower and stir-fry for 30 seconds or until the broccoli begins to turn bright green.
• Sprinkle on the salt and pepper, add the reserved ⅓ cup carrot water, and stir-fry a few seconds or until just combined.
• Cover and cook for 30 seconds.
• Uncover, restir the cornstarch mixture, swirl it into the wok, and stir-fry 30 seconds or until the shrimp are just cooked.