Dish of the Week: Tilapia with spring microgreens

Dish of the Week: Tilapia with spring microgreens

Executive chef Kevin McCarthy makes a carrot purée flavored with pickled ginger, ginger juice, coriander seed and salt.

He steams farm-raised tilapia with ginger, places it on the purée and tops it with microcoriander and microcarrot tops that were fertilized with and grown on the same farm as the tilapia.

He garnishes the dish with zucchini and radish rounds that were briefly cooked in carrot-ginger broth and

Register to view the full article

Register to view this article

TAGS: Food Trends
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish