FISH
Showing 1–16 of 17 results
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*1st Place: Honey Pecan Catfish
Wes Lieberher
Executive Chef, South Region
Chef Wes Lieberher forged his skills in popular kitchens in Philadelphia in the early 2000’s, climbing the ranks u -
*Finalist: Harissa Crusted Catfish with Wheat Berry Salad and Asparagus and Red Bell Peppers
Trina Burks
After leaving the Air Force as a cook, I thought about future career options and the people I had worked with for many years. The people I had the opportunity
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Barbecue Dry Rub Hickory Smoked Shrimp with Creamy Guava Farro
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Blackened Grouper Filet served over Zoodles with Avocado Pesto, and Pineapple Citrus Salsa
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Blackened Mahi Mahi with Sweet Potato Hash, Jersey Corn Puree & Lump Crab Meat
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Blackened Red Fish w/ Crispy Brown Rice Cake
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Cod a la Nage
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Duo Plate of Hanger Steak and Head-On Gulf Shrimp
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Harissa Crusted Red Fish, Sweet and Sour Root Vegetables, Pan Seared Yukon Golds, Purple Potato Puree, Foamed Ancho-Tomato Coulis, English Peas and Bell Pepper-Popped Sorghum Relish
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North Carolina Black Bass with Gazpacho, Yellow Pepper Gastrique and Red Cabbage with Fennel
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Pan Seared Grouper, Citrus Corn Salad, Black Beans, and Broccoli Mole
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Pan-Seared Grouper over a Pickled Blueberry Infused Farro
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Poached Sockeye Salmon with Potato Crusted Vichyssoise, Cherry Tomatoes and Shittake Mushrooms glazed in a Roasted Potato Sauce, and Scallions
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Red Curry Shrimp with Farro Plantain Cake
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Seared Red Fish with Creamed Collards and Carrot Apple Slaw
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Sous Vide Poached Trout Mousseline with Red Pepper-Prickly Pear Coulis
