Grilled wahoo, local mango-yuzu pearls, jalapeno emulsion

By: Flava: Cayman's Culinary Culture | Editorial Team
Flava Issue 2

"I love to use mangoes in my cooking because of their versatility.
The sweetness of the mango combined with its natural acidity adds the right complexity to sauces and relishes. Mangoes are not simply a delicious fruit, but can be the star ingredient in a main dish."
Luis Lujan, Chef de Cuisine, Blue by Eric Ripert

 

 Whoo

Grilled wahoo, local mango-yuzu pearls, jalapeno emulsion

8oz wahoo loin
• 1 tsp espelette pepper
• Salt and pepper to taste
Season the wahoo, with the salt, pepper and espelette. Grill on all sides to desire
temperature. Slice into small medallions.

 

For the jalapeno emulsion
• 3 jalapenos (seeded)
• 1 tsp minced shallots
• 6 tbsp extra virgin olive oil
• ¼ cup lime juice
• 1 tsp mustard
• Sea salt and pepper to taste


In a small blender place the jalapeno pepper meat and remaining ingredients except the olive oil. Blend until smooth and slowly add the olive oil to emulsify. Season with salt and pepper.

 

For the mango-yuzu pearl
• 5oz mango purée
• 2oz yuzu juice
• 1 shallot
• ¼ tsp pink peppercorns
• 2 tsp gluco
• Pinch xanthan
• 3½oz water
• 2 tsp sugar
• 1 tsp salt

In a small pan sweat the shallots with the pink peppercorns. Add the mango purée, water, yusu and simmer for 2 minutes. Let steep for 5 minutes and strain. In a small bowl blend the liquid with the xanthan and gluco. Freeze in a sphere mold.

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