Seasoned with McCormick Culinary® Sea Salt Mediterranean Fine Grind and McCormick Culinary® Black Pepper, Ground , this monchong feature is seared on both sides and served with a tossed salad of snow peas, cilantro blossoms, concentrated kombu broth and a touch of tangerine juice. A San Diego inspired & approved "go to menu item" for seasonal tastes! Ingredients Servings 4 8 24 48 80 100 Monchong | Serves 4 1 pound Monchong, (substitute black cod or Chilean sea bass), cut into 4 oz portions 1 tsp McCormick Culinary ® Sea Salt, Mediterranean Fine Grind 1 tsp McCormick Culinary ® Black Pepper, Pure Ground Curry Chutney | Serves 4 1/2 cup Onion, roughly chopped 1 cup Mango, diced 2 tbsps Thai Kitchen ® Green Curry Paste 1 tbsp Olive Oil 1 tbsp Champagne Vinegar Salad | Serves 4 1 cup Jicama, julienned 1/2 cup Cherry Tomatoes, halved 1 cup Snow Peas, blanched 12 eaches Cilantro Blossoms, (substitute cilantro leaves) 2 tbsps Tangerine Juice 2 tbsps Kombu Broth 2 tbsps Canola Oil 1 tsp Soy Sauce 1 tsp Dijon Mustard Procedure For the Curry Chutney: Place onion, mango, green curry paste, and vinegar in a blender and blend until smooth. Slowly drizzle in olive oil.
Set aside. For the Salad: Whisk together tangerine juice, kombu broth, soy sauce, mustard and olive oil until emulsified. Toss with jiacama, tomatoes, and snow peas. Set aside. For the Seared Monchong:
Season on all sides with salt and pepper.
Heat oil in a skillet and sear evenly on all sides. Let rest (before plating instructions below). For Plating & Garnish: Spread chutney on plate. Place salad and portion of monchong overtop of the chutney. Garnish with cilantro blossoms. Recipe type: Salads Lettuce Wraps and Side Salads Cuisine: America