Grilled Seasonal Fish with Coconut Apple Relish, Fresh Pea Shoots

This tasty recipe is courtesy of Costanoa Eco-Resort’s new organic and natural cuisine restaurant, the Cascade Bar & Grille loacted in Pescadero, CA. Open daily from 11:30 a.m. to 9 p.m. for lunch and dinner, with breakfast from 7:30 to 10:30 a.m. For reservations, please call (650) 879-7314.

Serves 4

4 –  6 oz. Filet wild fish
1 –  2oz. Package fresh pea shoots

2 –  tablespoons olive oil.
Salt and pepper, to taste

Coconut Apple Relish:

½ cup  – coconut lime glaze (recipe to follow below)
1 – granny smith apple, roughly chopped
1 – jalapeno, seeded and chopped
½ – bunch fresh cilantro, stems removed and roughly chopped
1 – teaspoon cumin
1 – lime, juiced
salt and pepper

Coconut Lime Glaze:

14.5 oz. – coconut milk
1/2 – cup sugar
3 – limes, juiced

Season the fish with salt and pepper; grill 6 to 8 minutes over medium high heat. Toss pea sprouts with olive oil, salt and pepper, set aside for garnish. For the coconut apple relish combine all ingredients in a food processor and pulse till chunky and combined. To make the coconut lime glaze in a small pot add coconut milk, sugar and lime juice, cook over medium heat, stirring occasionally and reduce to a 1/3 of a cup. Allow coconut mixture to cool then add to the apple relish mixture. Top grilled fish with coconut apple relish and pea sprouts. Serve immediately.

More Stories
Pear Salad With Thyme Vinaigrette by Chef Caprial Pence
Recipe: Pear Salad With Thyme Vinaigrette by Chef Caprial Pence