Check out this article about Santa Monica Seafood on Ready. Chef. Go!
Recipe by Chef Mark Cleveland (@ChefMarkCleveland)
serves 2
Ingredients:
8-10 oz Steelhead Trout Fillet, cut into 2 portions
2 RCG Microwave Bags
1/3 cup salsa verde (see recipe below)
1 cup shredded red cabbage
1/2 cup fennel, julienne
2 tsp favorite spice blend
Mediterranean Dandelion Salsa Verde:
1 bunch dandelion greens, cut into 2" length
1 bunch curly parsley, remove stems
¼ cup dry vermouth (or vegetable broth)
1 clove garlic, minced
1 medium shallot, minced
1 large lemon, juice & zest
2 Tbsp. champagne or sherry vinegar
½ tsp black pepper
1 Tbsp. Dijon mustard
1/3 cup EVOO
1 Tbsp. capers, minced
8 pitted Kalamata olives, sliced or minced
1 cup basil leaves, chiffonade
Salsa Verde Instructions:
- Place dandelion greens and parsley in a large bowl with vermouth & microwave for 2 minutes. Set aside and let it cool.
- In a medium bowl add garlic, shallots, black pepper, lemon juice and vinegar then mix.
- Once the greens are cool, squeeze out the liquid into the shallot mixture and then chop the greens.
- To the bowl with the cooked liquid and shallots, whisk in Dijon mustard, then drizzle in the EVOO to form a loose emulsion. Add capers, olives, basil and chopped dandelions and parsley. Mix and serve at room temperature or lightly chilled.
Cooking Instructions:
- Add vegetable medley to one side of the microwave bag, reserving a small amount to add later to the top. Spoon salsa verde on top of the medley and then finish by adding the reserved medley on top.
- Season fish with your choice of spice blend and place it into the bag next to the medley.
- Roast in a pre-heated 350°F oven for 15 to 18 minutes or microwave on high for 3 to 3½ minutes until hot and nicely steamed.
- Let the bag rest for 2 minutes before opening. Garnish with lemon wedges and fresh fennel fronds.
About Chef Mark Cleveland
Chef Mark Cleveland Philosophy: Healthy & Delicious
Ethos: Environmentally conscious, sustainable, green, humane, organic, local & seasonal options.
My career in culinary arts began in my grandmother’s kitchen. Harvesting produce from her garden and working alongside her was the cornerstone of my childhood. As an adult, over the course of a decade in Japan, I fell more deeply in love with food. Even more, I fell in love with food created with care, intention, deep respect for the environmental impact, and a holistic, source-to-table approach. Rather than attend a formal culinary education, I chose to find my own path. In Japan, I studied under monks in Buddhist temples, I dove into Chinese and Ayurvedic herbal medicine, and learned to cook with Chinese and Japanese teas. The result is a truly unique, holistic philosophy for a lifestyle of nutrition and wellness. My foundation informs every decision I make, in my business and in my kitchen.
Since then, my career as a chef and holistic activist has led me to restaurant ownership, the creation of educational programs, and consulting work for a wide variety of clientele. I have created thousands of recipes that artfully combine nutrition and innovation in palate-pleasing dishes that support a vibrant life. After more than twenty years as an entrepreneur, I am ready to return to employment in a company that aligns with my dedication not only to accessible, delicious food, but culinary activism and the support of sustainable, responsible living.
I throw my own custom ceramic bowls and dinnerware & shoot in my wee garden of earthly delights for added visual interest in photo & video content. I work with each customer to create a comprehensive content plan, including plated food shots, recipe creation, ask the chef segments, eco friendly & organic lifestyle blogs and more. I look forward to consulting with ++++ to showcase your world friendly brand.
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