• Ahi Tuna
  • Pan Roasted Snapper
Ahi Tuna
Ahi Tuna

Aguachile with Watermelon, Guajillo, Yuzu, and Serrano


For the Aguachile Juice:

  • 10 oz fresh watermelon, cut into cubes
  • 4 guajillo peppers
  • 1 chile de arbol
  • 1 garlic clove
  • 1 tbsp yuzu juice
  • ½ quart rice wine vinegar
  • ½ quart white soy sauce

Preparation:

  1. In a blender, combine all the ingredients for the Aguachile juice.
  2. Blend the mixture for about 4 minutes until the juice is a bright orange color.

For the Tuna:

  • 6 oz fresh Ahi Tuna, diced into 1-inch pieces
  • 6 oz watermelon, diced into 1-inch pieces
  • 1 pearl onion, thinly sliced
  • 1 serrano pepper, thinly sliced
  • 4 cherry tomatoes, sliced in half
  • A handful of baby cilantro leaves

For Plating:

  1. Arrange the diced Ahi Tuna, watermelon, and cherry tomatoes on the plate as shown in the picture.
  2. Top the arrangement with sliced pearl onions, serrano peppers, and baby cilantro leaves.
  3. Pour the prepared Aguachile juice into the bottom of the dish.
  4. Serve immediately and enjoy the refreshing Ahi Tuna Aguachile!
Pan Roasted Snapper
Pan Roasted Snapper

Snapper with Melted Leeks, Capers, Shallots, and Lemon Beurre Blanc


For the Snapper:

  • 2 Yellowtail Snapper Fillets
  • Olive oil
  • Butter
  • Salt and pepper

Preparation:

  1. Preheat the oven to 400°F (200°C).
  2. In a sauté pan, heat olive oil until smoking.
  3. Season the snapper fillets with salt and pepper.
  4. Place the fillets skin side down in the hot pan.
  5. Add butter to the pan and transfer it to the preheated oven.
  6. Roast for about 3 minutes or until the snapper is cooked through.

For the Sauce:

  • 3 leeks, sliced (use the yellow part only)
  • 1 shallot, sliced
  • 2 garlic cloves, sliced
  • ½ cup capers
  • 1 cup heavy cream
  • 1 lemon
  • ¼ cup chopped parsley
  • ½ cup Veranda Rose wine
  • 2 tbsp butter
  • Salt and pepper to taste

Preparation:

  1. In a sauté pan or saucepot, heat olive oil.
  2. Add sliced garlic and cook until toasted.
  3. Add shallots and cook for 1 minute, then add leeks.
  4. Pour in Veranda Rose wine and cook until reduced by half.
  5. Add capers, heavy cream, and butter. Cook over medium heat for about 6 minutes.
  6. Squeeze the juice of the lemon into the sauce and add chopped parsley.
  7. Season the sauce with salt and pepper to taste.

To Serve:

Place the pan-roasted snapper fillets on serving plates and spoon the melted leeks, capers, shallots, and lemon beurre blanc sauce over the top. Garnish with additional chopped parsley if desired. Serve immediately and enjoy!

Contact us