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.