We requested Chef John Tesar from Outer Reef at Laguna Cliffs Marriott Resort & Spa to share his recipes and how-to’s to reply the proverbial query.
If you’re questioning what’s for dinner and drinks, look no additional—now we have recipes from famend Chef John Tesar! Chef Tesar is behind the wonderful delicacies at Outer Reef, the coastal seafood restaurant at Laguna Cliffs Marriott Resort & Spa, and he has spectacular accolades to again up his culinary experience. Tesar was awarded with a Michelin Star for his glorious work at Knife & Spoon at The Ritz Carlton Grand Lakes in Orlando, and he’s a five-time James Beard Award nominee for “Finest Southwest Chef.”
OUR EXPERT | Chef John Tesar
WHERE YOU’LL FIND THEM | Outer Reef at Laguna Cliffs Marriott Resort & Spa
THE INSPO | Coastal Delicacies
THE RECIPES | Black Cod Milanese and “Killer Bee” Mezcal Cocktail
You’ll discover Outer Reef perched atop the Dana Level cliffs at Laguna Cliffs Marriott Resort & Spa, offering unparalleled views of the marina as you dine—and the ocean additionally serves because the inspiration behind the menu. That includes Chef Tesar’s interpretation of coastal seafood, friends of Outer Reef take pleasure in creative dishes like Pounded Dry-Aged Tuna, Black Cod Milanese and Kimchi Glazed Pacific Halibut.
Outer Reef shall be open on Thanksgiving day, providing a particular three-course menu, which offers an elevated option to have a good time the vacation with out the added stress of cooking.
We requested Chef Tesar to supply inspiration for all of us within the kitchen. So, what’s for dinner and drinks?
You’ll discover Outer Reef perched atop the Dana Level cliffs at Laguna Cliffs Marriott Resort & Spa, offering unparalleled views of the marina as you dine—and the ocean additionally serves because the inspiration behind the menu.
DINNER | BLACK COD MILANESE
- 7 ounces black cod loin pores and skin off, no bones
- 3 eggs whisked
- 1 pint all-purpose flour
- 1 tablespoons floor white pepper
- ½ cup brown butter
- ½ lemon segmented no seeds
- 2 tablespoons fried capers
- 8 to ybox tomatoes halved
- Salt to style
- ½ ounce lemon juice
- 3 tablespoons of canola oil for frying
- 2 squash blossoms
- 3 nasturtium blossoms
- 2 nasturtium leaves
- Maldon salt
Pat cod loin dry and season with salt and white pepper. In three containers separate your egg wash, flour, and herby breadcrumbs.
Start by dusting cod with flour, then transferring it into egg wash and eventually ending with breadcrumbs. You’ll want to coat all sides of the fish to make sure even cooking.
Put aside the breaded cod.
Take a heavy backside stainless or cast-iron pan and warmth with canola oil to shallow fry. Introduce fish and cook dinner at medium warmth. Prepare dinner both sides 3-4 minutes till golden brown.
In a separate pan warmth brown butter and add halved tomatoes to cook dinner evenly. Season with salt, add fried capers, and lemon segments. End with contemporary lemon juice.
Plate cod entire portion and prime with brown butter tomatoes. Garnish with 4 squash blossoms and nasturtium leaves and blossoms uncooked. They’ll heat with the warmth from the Milanese.
End with further virgin olive oil and Maldon salt.
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DRINK | KILLER BEE
- 2 ounces Mezcal
- 1/2 ounce lemon juice
- 1/2 ounce orange blossom honey
- Pinch of sea salt