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TASTE OF THE TOWN P A L A D A R L A T I N K I T C H E N & R U M B A R ' S B L A C K E N E D F I S H T A C O S SERVES: 4 (3 TACOS PER SERVING) TACOS SLAW 4 (6-oz.) tilapia filets 1 large jicama, julienned 4 cups green cabbage, shredded 1 small red onion, julienned 24 corn tortillas 1/3 cup brown sugar 2 tbsp. olive or canola oil 1 tsp. salt Orlando Arroyo, executive blackening seasoning 4 cups rice wine vinegar Chef, paladar Latin Kitchen 12 lime wedges dash of turmeric & r u m Bar Hallandale Beach mayonnaise dash of vanilla extract Mexican-born Orlando Arroyo was Slaw 1 cup diced pineapple introduced to cooking at a young fresh cilantro age by his father. Growing up in Lake Worth, Florida, Arroyo embraced his For each tilapia fillet, cut off the thin belly piece and slice the loin lengthwise in half, love of farm-to-table cooking, catch- leaving you with three equally sized pieces. Heat a heavy-bottomed skillet with oil ing and preparing fish each night in it. Coat fish with blackening seasoning and sear in hot skillet. Turn occasionally with his family. Today, Arroyo is Ex- to not burn, about 4 minutes. Warm tortillas in a dry skillet over medium-low heat. ecutive Chef of Paladar Latin Kitch- Once warmed through, transfer to a clean cutting board. Use two tortillas per taco. en and Rum Bar in South Florida Apply mayonnaise, cabbage, cooked fish, and slaw. Garnish with lime wedges and and cannot get enough of Paladar's serve with your favorite Latin side dish; we like rice and beans. Ropa Vieja Tacos! Combine all ingredients (except jicama, red onion and pineapple) in a pot and bring to a boil. Boil for 5 minutes. In a heat-resistant bowl, mix onion and jicama and pour the boiling liquid over the vegetables. Allow to cool. Strain cooled vegetables and mix with pineapple and cilantro. 0 Thisy making i Grigio Friuli Grave 2011 h white fruite for purchasee nose and palate.s and Fine Wines; pleasde mediumt contac any aciditt brighs hat I Liquore Vintagt a thn os aroma Availabl. dish witsr thih colow witg yellot pairinl brillian as ha wonderfuo at Grigit Pinot PinoPighinbod Harry Radcliffe at 305.514.0307. 30 J A N U A R Y / F E B R U A R Y 2013 S O U T H F L O R I D A L U X U R Y G U I D E . C O M


SFLuxury_JanFeb_2013(1)
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