Guests who attend the June 19 Fresh Thoughts dinner at the National Aquarium, Washington, DC, will enjoy a cocktail reception and fine-dining experience from Chef Xavier Deshayes. The dinner's courses will pair commonly swapped species side-by-side and ask the audience to identify the fish on their plate, begging the question “Do you know what you’re really eating?” The interactive dining experience will include a hearty discussion on seafood fraud with Chef Deshayes, National Aquarium and Oceana experts.
We're excited to host this dinner in partnership with Oceana, the largest international advocacy group working solely to protect the world’s oceans.
Can't wait until Wednesday's dinner to sample the amazing dishes Chef Deshayes has prepared? Try out his recipe for Escabeche-Style Grouper with a Warm Fingerling Potato Salad:
Ingredients for the Escabeche
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper corn
- 16 to 24 ounce of black grouper fillet (or any other local, sustainably-sourced grouper) cut on 4 ounce pc.
- 1/3 cup olive oil
- 1 medium shallot, julienned
- 3 cloves garlic, sliced
- 6 sprigs fresh thyme
- 1/2 teaspoon coriander
- 1/2 teaspoon piment d’espelette
- 1 1/2 cups dry white wine
- 1/2 cup white wine vinegar
- 3 strips lemon zest
- Combine the flour, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Pat the grouper dry and toss to coat with the seasoned flour.
- Heat the olive oil in a 12-inch sauté pan set over medium-high heat until it shimmers. Carefully add the grouper to the pan. Cook on each side for 1 minute.
- Using tongs or a fish spatula, transfer the grouper to a 13 by 9-inch glass baking dish. Reduce the heat to medium, add the shallot, and cook until translucent, approximately 5 minutes. Add the garlic and cook for an additional minute. Add the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, thyme, coriander, piment d’espelette, white wine, vinegar, and lemon zest. Decrease the heat to low and simmer, uncovered, for 10 minutes.
- Remove from the heat and pour the marinade over the fish. Refrigerate, uncovered, for at least 1 hour before serving. Refrigerate, covered, for up to 12 hours.
Ingredients for the potato salad
- 1 pound boiling fingerling potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons sea salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons good extra virgin olive oil
- 1/4 cup minced scallions (white and green parts)
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons julienned fresh basil leaves
- ¼ cup of whipped cream
- 1 tablespoons of whole grain mustard
- Drop the fingerlings potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.
- Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Keep the fingerlings potatoes warm. In a bowl mix the whipped cream and whole grain mustard, verified seasoning (reserved for presentation)
- At the serving time place on each plate some of the potatoes salad in a center and place the grouper on the top of it. Add a dash of mustard whipped cream on top and a serve.
Want to learn more about our Fresh Thoughts program or reserve tickets for our upcoming dinner in Washington, DC? Click here.