Tequila blends naturally with the lime and lemon juices and helps bring a creaminess to the mackerel. Diced fennel adds crunch, which is always welcome. This ceviche also works very well with char, squid, or shrimp.
Trout with root vegetables, apples and wine.
Grand Prize Winner of the Boursin's "Chef of the Year" Contest November 2001
Tuna steaks are rubbed with pink peppercorns then seared and served with garlic chips and Wasabi Oil Mashed Potatoes.
Steamed Halibut with cellophane noodles, mushrooms and scallions