Grilled Amberjack / Avocado / Charred Heirloom Tomatoes / Pickled Corn / Bottarga Butter Chef Special Recipe

Directions

1. 1

   Prepare the Pickled Corn

   In a small saucepan, combine corn kernels with equal parts water and vinegar, add salt and bring to a simmer. Let it cook for 5 minutes, then cool and set aside.

2. 2

   Char the Heirloom Tomatoes

   Heat a grill or grill pan over medium-high heat. Cut heirloom tomatoes in half and toss with olive oil, salt, and pepper. Grill cut-side down for about 4-5 minutes until charred. Remove from the grill and set aside.

3. 3

   Prepare the Bottarga Butter

   In a small saucepan, melt butter over low heat. Add grated bottarga and stir to combine. Cook for 2-3 minutes, then remove from heat.

4. 4

   Grill the Amberjack

   Preheat the grill to high heat. Brush amberjack fillets with olive oil and season with salt and pepper. Grill the fillets for about 4-5 minutes per side or until cooked through and flaky.

5. 5

   Prepare the Avocado

   While the fish is grilling, slice the avocados in half, remove the pit, and scoop the flesh out. Cut into slices and drizzle with lime juice to prevent browning.

6. 6

   Plate the Dish

   On a serving plate, arrange the grilled amberjack, charred heirloom tomatoes, and slices of avocado. Top with pickled corn and drizzle the bottarga butter over the top. Garnish with fresh cilantro.