Local Greens with Chef Jeffrey Jew

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 *

salt

pepper

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

salt

pepper

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

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