Broiled Local Rockfish with Summer Salsa and Micro Greens with Lemon Mosto Oil

7 ozs.    rockfish filet
1 oz.    mango (diced)
1 oz.    pineapple (diced)
1 oz.    papaya (diced)
.5 oz.    red onion (minced)
2 sprigs    cilantro (chopped)
1 tsp.    lime juice
2 tbsp.    lemon oil
1 tbsp.    blended olive oil
.25 oz.    micro greens
to taste    salt and pepper

Procedure   

• Season rockfish with salt and pepper.
• In a sauté pan, heat blended olive oil. When the oil is hot, fry the fish in the pan skin-down for about two minutes, then bake at 375 degrees for approximately eight minutes.
• In a small bowl, mix mango, pineapple, papaya, red onion, and cilantro with lime juice, 1 tbsp. lemon oil, salt, and pepper.
• Place the salsa in the center of a plate using a ring mold.
• Place broiled rockfish on top.
• Garnish with micro greens, and drizzle with 1 tbsp. lemon oil.

Submitted by Tony Breeze, Executive Chef, Hyatt Regency Chesapeake Bay Resort, Cambridge, Md.

Tags: Hyatt Regency Chesapeake Bay Resort issue rockfish Tony Breeze