Restaurants›Circa 1886 Restaurant›Piquillo Pepper Ono Fish Recipe

Piquillo Pepper Ono Fish Recipe

Inspired by Circa 1886 Restaurant
Time30m
Serves4

Chilled Coconut Vanilla Bean Ginger Broth, Pineapple Chive Relish, Serrano Peppers, Cilantro Radish Salad

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Ingredients

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Broth and Relish

Method

Preparation and Assembly

1

Prepare the Broth

In a medium saucepan, combine the coconut milk, vanilla bean (split and seeds scraped), grated ginger, lime juice, salt, and black pepper. Heat gently over low heat until warmed through. Do not boil. Remove from heat and let cool. Refrigerate until chilled.

2

Make the Pineapple Chive Relish

In a bowl, mix together the diced pineapple, chopped chives, and diced serrano peppers. Season with salt and black pepper to taste. Set aside to allow flavors to meld.

3

Prepare the Salad

In a separate bowl, combine the chopped cilantro and sliced radishes. Drizzle with lime juice and season with a pinch of salt. Toss to combine.

4

Assemble the Dish

In serving bowls, ladle the chilled coconut vanilla bean ginger broth. Top with a spoonful of pineapple chive relish and a generous portion of the cilantro radish salad. Serve chilled.