Executive Chef of Stillwaters Tavern, Jeffrey Jew made wahoo using the greens from Brick Street Farms
Curry leaf and sumac marinated wahoo with brick street farm kale and farro salad with cilantro honey greek yogurt
For the fish
2 – 6 oz. pieces fresh wahoo or local fish
1 Tbsp. curry leaves *
1 Tbsp. sumac *
1 oz. canola or grapeseed oil
* this can be found online or at savory spice in DTSP
Rub the fish with the curry leaves and sprinkle with sumac.
Marinate for at least one hour and up to four in the refrigerator.
Remove from fridge and sprinkle both sides with salt and pepper.
Heat oil in a non stick pan over medium heat.
Lay fish away from you in pan and sear 5 to 6 minutes each side or until firm and flakey.
For the kale farro salad
1 oz. olive oil
2 cups brick street kale*
2 cups cooked farro
knob of butter
* www.brickstreetfarms.com to see what’s available
Heat the oil over medium heat
Add farro and season with salt and pepper
Stir frequently until warmed through
Add the kale a half at a time stirring heat time to incorporate
When all is added and heated through, finish with butter.
Stir and serve
For the yogurt
1 cup greek yogurt
2 Tbsp. brick street honey
¼ cup cilantro, cleaned and chopped
1 Tbsp. salt
½ Tbsp. pepper
In a small bowl, add all the ingredients and mix well.
Season with salt and pepper and serve