Roaming Monkey

A beautiful escolar fillet, pan seared with a touch of sesame oil, and a refreshing mango pineapple habañero salsa atop hand-made tortilla chips.

Served with plain white rice on a bed of fresh organic spinach.

Black cod fillets marinated in maple syrup, teriyaki, and white wine vinegar, then topped with crushed black pepper and broiled.

Served with a salad of onions, garlic, and red, yellow, and orange bell pepper tossed with olive oil and white wine vinegar.

Recipe

Ingredients

• 2 6oz Black Cod fillets
• 1 c pure maple syrup
• 1/4 c teriyaki sauce
• 1/2 c white wine vinegar (divided)
• 2 tbsp olive oil
• 1 tbsp cracked black pepper
• salt to taste
• 1 medium white onion
• 4 medium bell peppers (any assortment of colors)

Fish

Mix the maple syrup, teriyaki, and 1/4 cup of the white wine vinegar and check for saltiness and tartness. Tweak as desired with additional syrup, teriyaki or vinegar. The yield is approximately 2 cups of marinade.

Place the fillets and marinade in an air-tight sealable container and allow to marinate for at least 30 minutes. Reserve remaining marinade.

After marinating, place the fillets on an oiled baking sheet or shallow pan. Cover the fillets with a generous sprinkling of cracked black pepper, and pour approximately 1/2 of the reserved marinade over them.

Broil approximately 6 inches from heat until the fish flakes easily, about 12-14 minutes.

Yields 2 servings

Pepper Salad

Rough chop the onion and bell peppers, and toss olive oil and the remaining 1/2 cup of white wine vinegar. Allow to stand at least 30 minutes before serving.

Yields approximately 2 - 3 servings.

A beautiful rainbow trout fillet, sauteed in garlic and butter and seasoned with cracked black pepper and sea salt.

Served with steamed basmati rice topped with a sprinkle of saffron threads.