The contributing chefs include Carla Hall, chef/owner of Alchemy Caterers, Washington, D.C.; Gene Kato, executive chef of Japonais restaurant, Chicago; Mairlyn Smith, cookbook author, Toronto; and Alfredo Oropeza, host of "Al Sabor del Chef" and cookbook author, Mexico City.
Below is a heart-healthy recipe from the collection, with wine pairing by Chef Magazine wine consultant Marlene Rossman.
Gene Kato, executive chef, Japonais restaurant, ChicagoChef Kato says, "Using both traditional and unique ingredients for Japanese cuisine, this fish dish combines ginger and cilantro with a tangy sauce for a medley of flavors and aromas. The addition of red, green and orange vegetables creates a beautiful plate and the canola oil finish on the fish makes it melt-in-your mouth perfect."
Yield: 4 servings
1/2 c. lime juice
1/2 c. rice vinegar
2 T. granulated sugar
1/4 t. red chile flakes
1 t. coriander seed
1/2 c. white wine
2 cilantro stems, leaves removed and reserved
4 snapper fillets, skin on, deboned, about 4 oz. each
1/4 c. fresh ginger, peeled and julienned ultra thin
20 leaves fresh cilantro
2 T. plus 1 t. canola oil, divided
2 carrots, cut into 2" by 1/4" pieces
2 zucchini, cut into 2" by 1/4" pieces
2 red bell peppers, cut into 2" by 1/4" pieces
Method (1) In saucepan, add lime juice, rice vinegar, sugar, chile flakes, coriander seed, white wine and cilantro stems. Simmer on medium heat 5-8 minutes or until sugar has fully dissolved. Discard cilantro stems, and reserve. (2) Preheat steamer. Lay out each snapper fillet skin side up and sprinkle even amounts of ginger and five cilantro leaves per fillet on top. Place fish in steamer skin side up, and cook on high 6-8 minutes. (3) Meanwhile, add 1 T. canola oil to hot sauté pan and cook carrots 3 minutes. Add zucchini and bell pepper, and cook until tender. Set aside to keep warm. (4) Pour 1/4 c. sauce on serving dish, and arrange vegetables in alternating rows. Place steamed fish on top, skin side down. Heat remaining 1 T. plus 1 t. canola oil until smoking, and spoon 1 t. over each fish fillet (be cautious as oil will splash). Serve hot.
Wine pairing: Persimmon Creek Vineyards Seyval Blanc 2008 (Georgia)