What is your idea of the perfect spring break? For Anna and her family, it’s all about a great day on the water fishing and cooking up the fresh catch. In this episode of The Chef’s Pantry, Anna takes us on a fishing charter with Match Point fishing. Captain Jack takes us to a gorgeous reef and shows us his tricks for getting fish on the line. Then they bring the mackerel & yellowtail snapper back to the docks and he teaches us to filet like a pro. Next, Anna teams up with the chefs from Key West’s Perry Hotel and Marina to cook and eat our catch. They start with ceviche, the trick here is a dash of Amarillo seasoning, and extra lime, and served with homemade tortilla chips. Next, who’s ready for some fried mackerel? They start with a signature flour mixture for an extra crispy bite, then the fish gets a buttermilk bath and tossed into a frying pan with canola oil. Chef tip: Keep the temperature at 350 degrees and cook for 2 minutes on each side. Then, they switch it up with a fish fry trio where the focus is on the blackened seasonings for fish tacos. The flavor-forward mango salsa brings it all together! All this and more in this spring break episode of The Chef’s Pantry with Anna Rossi.
INGREDIENTS:
- 1 each Pineapple, small diced
- 2 each Shallots, small dice
- ¼ cup Cider Vinegar
- 4 Tbsp Sugar
- 1 ½ Tbsp Salt
- 1 Tbl Pepper
- 2 Ripe Mango small dice
- 2 each each Jalapeno, small dice
- Red bell pepper, small dice
- ¼ cup Cilantro, fine cut
PREPARATION:
- In a mixing bowl place all of the ingredients.
- Stir the mixture to incorporate.
- Remove from the bowl and place in storage containers.
- Cover, rotate, & refrigerate.
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