Secrets of the Tulalip Chefs

 

The award-winning chefs who design and oversee the restaurants at the Tulalip Resort Casino share their favorite recipes and tips with our readers. Although the dishes look and taste like gourmet treats, even household cooks can follow these instructions to put the wow factor back into family dinners.

 

Aloha, a native island greeting to my friends and readers.

My name is Brent Clarkson; I am the chef for Cedars Café at the beautiful Tulalip Resort Casino and Spa. I have been in the food and beverage industry for 23 years. Some notable positions I have held include Executive Chef at the Gorge Amphitheater, Executive Sous Chef at Key arena, Executive Sous Chef at Qwest Field and Executive Chef at Boeing in the Everett Plant.

Now that the background check is complete, we can get down to business. During the summer--especially this year as it's bordering on non-existent--I long for the sun, warm island breezes and crystal clear water. Summer always brings back memories from the time I lived in Hawaii and the wonderful food and ingredients that were so abundant and fresh.

The recipe I am showcasing in this segment has all of those fresh island flavors that I crave this time of the year. All of the ingredients are in season here in Washington; just remember to use fresh, not frozen halibut. Mahalo, and keep cooking, my friends.

Macadamia Crusted Halibut with Fresh Mango-Pineapple Salsa

6-ounce fresh Halibut filet

2-ounce Mango-Pineapple Salsa (recipe below)

1-ounce Thai P-nut sauce (Purchase in Asian section at local store)

1-ounce Thai sweet chili sauce (Purchase in Asian section at local store) Egg wash (whipped egg)

Flour

Panko (Japanese bread crumbs, can be purchased at your local store).

2-ounce Macadamia nuts

Mango Pineapple Salsa

2-ounces of fresh mango 1\4 inch dice

2-ounces of fresh pineapple 1\4 inch dice

2-tablespoon fresh cilantro chopped

2-tablespoon red onion fine dice

1-tablespoon fresh lime juice

1\4 teaspoon fresh lime zest

Salt and pepper to taste

Toss in a bowl

Preparation:

Pulse macadamia nuts in a food processor to a rough chop. Incorporate the nuts with the panko. Dust one side of the halibut in the flour, dip in egg wash and then in the panko, making sure there is even coverage of the breading. Only bread the flesh side, not the skin side (you can see which side the skin was taken off).

Fry the fish, breading side down, in small amount of oil over medium heat until golden brown, turn fish over and finish in the oven at 350 degrees, about 7 to 8 minutes. Place fish on a platter and drizzle with the Thai p-nut and Thai chili sauces, and top with the fresh mango salsa.

Serve with choice of starch and vegetable du jour.

If you are so inclined, a nice Washington State Sauvignon Blanc would be a beautiful accompaniment to this meal.

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