Exotics from The Tropics Class a Success

by Interbay, May 1, 2009 | Permalink

Last night Seafood Team Leader Charley and Marketing Specialist Mary held their 3rd Seafood Cooking class, Exotics from the Tropics, in Salud. This charming pair is as lively as it gets in the kitchen. TL Charley prepared amazing main dishes with fish while Mary dazzled with sides and desserts. Guests sat back and relaxed with wine and snacks, feasting on each dish as it finished.

Charley shows off fresh Mahi Mahi

For this class Charley, a trained chef who sharpened his knives in some of Las Vegas’ finest restaurants, wow’ed with a Tuna Kibbeh; sweet chunks of  sushi grade tuna tossed in a pomegranate reduction sauce, with minced shallot, and a bevy of fresh herbs, shaped and rolled in fried bulgur then served with our 365 Naan Bread and Cucumber Yogurt sauce. The guests were in love at first bite! The rest of the menu included Indian-Spiced Mahi Mahi with Cumin Scented Skilled Greens, Pineapple and Plantain topped grilled Swordfish with Coconut Rice and Spicy Okra, and the topper, for dessert, an absolutely divine Cream Cheese Flan with Grilled Pineapple and Toasted Coconut.

Tuna Kibbeh with Coconut Yogurt Sauce and Naan

Charley and Mary entertain every month, their next class is Saturday, May 30th, and features what to do with whole fish. Sign up now with guest services at 426-881-2600.

Mary demonstrates how to smash garlic cloves

We’ve adapted Charley’s popular kibbeh recipe to a poke recipe, wonderful for entertaining!
Enjoy!

Pomegranate Tuna Poke with Cucumber Yogurt Sauce and Naan Bread
This recipe makes more pomengranate sauce than you need for the poke, however this sauce is wonderful over grilled chicken or white fish and keeps in the refrigerator for a week.

Serves 4-6

For the Poke
1 ea cipollini onion, or shallot
2 tablespoon red wine vinegar
1 6oz piece Ahi tuna, small diced, about chopped
1 tablespoon pomegranate sauce, recipe to follow
1/2 tablespoon olive oil
Zest of one lemon
Black Sea Salt to Taste
1/3 cup pine nuts, toasted
1/8 cup mint chiffonade
1/8 cup cilantro chiffonade
1/8 cup parsley chiffonade

Cucumber Yogurt Sauce, recipe to follow
365 Traditional Naan Bread

Pomegranate Reduction
1 bottle Pom Brand Pomegranate juice
2 cinnamon sticks
1 teaspoon cumin
1 teaspoon allspice
1/8 teaspoon cayenne
2 Tablespoon red wine vinegar
½ teaspoon salt
1 Tablespoon honey
1/2 red onion, sliced
2 teaspoons cornstarch
2 teaspoons water

Cucumber Yogurt Sauce
1 cup pain greek yogurt
1 tsp lemon juice
1/2 cucumber, halved, peeled, and seeded and grated
Sea salt to taste
Water to thin if needed

In a small bowl combine the cipollini onion and red wine vinegar, macerate for 1/2 hour

For the Pomegranate Reduction: In a medium sauce pan, bring all the ingredients to a boil and simmer for 20 minutes, until reduced by half. Strain mixture through a fine mesh sieve discarding the spices. Return sauce to saucepan. Combine the cornstarch and water in a small bowl. Add to the reduction, bring to a boil and reduce to a simmer to thicken. Set aside for later use.

In a medium bowl combine the yogurt, lemon juice, cucumber, and sea salt. Adjust favors as needed. Use a couple teaspoons of water at a time to thin sauce if necessary.

In a medium bowl combine the tuna, pomegranate vinegar, lemon oil, salt, onion, toasted pine nuts, and herbs. Mix gently to combine. Neatly mound the poke on a large serving platter. Serve with and cucumber yogurt sauce and wedges or the warmed naan bread.

4 Responses to “Exotics from The Tropics Class a Success”

1. MWilliams Says:
   May 1st, 2009 at 10:09 pm

   Great class, great teachers and superb food!

2. Jim & Marsha Says:
   May 2nd, 2009 at 8:51 am

   Thank you Charlie and Mary for another outstanding class. You have expanded our culinary experience with the delicious fish and sides prepared for the class.

3. michelle Says:
   May 22nd, 2009 at 12:06 pm

   Hello! I have been searching everywhere for an awesome Tuna Kibbeh recipe…and the picture looks amazing. Can you please share the recipe for that?

   Pretty please?

   With some bulgar wheat on top?

   THANK YOU!

4. GarykPatton Says:
   June 15th, 2009 at 7:29 pm

   Hi. I like the way you write. Will you post some more articles?

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