Recipe Details

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! 

For the Curry Chutney:

  1. Place onion, mango, green curry paste, and vinegar in a blender and blend until smooth.
  2. Slowly drizzle in olive oil.
  3. Set aside.

For the Salad:

  1. Whisk together tangerine juice, kombu broth, soy sauce, mustard and olive oil until emulsified.
  2. Toss with jiacama, tomatoes, and snow peas. Set aside.

For the Seared Monchong:

  1. Season on all sides with salt and pepper.
  2. Heat oil in a skillet and sear evenly on all sides.
  3. Let rest (before plating instructions below).

For Plating & Garnish:

  1. Spread chutney on plate.
  2. Place salad and portion of monchong overtop of the chutney.
  3. Garnish with cilantro blossoms.