Coriander Seared Triple Tail

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Coriander Seared Triple Tail w/ Roasted Fennel and Oven Dried Tomatoes, Topped w/ Local Citrus Relish

For the Triple Tail

8 30z. Triple Tail Fillets

3 Tbsp Freshly Ground Coriander

1 ½ Tbsp Kosher Salt

1 ½ Freshly Ground Black Pepper

2 Tbsp Salad Oil (Olive Oil will not hold the high heat)

Heat a Large Skillet to medium high heat. Combine all the spices in a bowl, sprinkle generously over both sides of the fish. Add the oil to the pan, and sear each piece of tfish on both sides, until medium .

Reserve.

For the Citrus Butter

4 Oranges, peeled

2 Limes, Peeled

1 Lemon, Peeled

2 Shallots, peeled and chopped

2 Sprigs fresh Thyme

2 cups Orange Juice

2 cups White Wine

Splash Heavy Cream

¾ lb softened Unsalted Butter, cut into ¼ cubes

Combine the citrus, shallots, thyme, orange juice and wine into a medium sized sauce pan, place over medium high heat, and reduce until the pan is almost dry. Add the cream, and reduce slowly until the cream is very thick. Slowly whisk in the butter, Season with salt and white pepper, Strain through a china cap and reserve warm.

For the Veg

2 bulbs Fennel, sliced thinly

1 large Zucchini , cut into thin strips

2 Yellow Squash, cut into thin strips (don't use the seeds)

2 Red Bell Pepper, seeded, ribbed, and julienne

1 med Red Onion, julienne

2 tbsp. fresh Thyme, picked and chopped

1 tbsp. fresh parsely, picked and chopped

1tbsp. fresh sage, picked and chopped

1 cup Salad Oil

Kosher Salt, Black Pepper

Blitz the fresh herbs and the oil together in a blender. Toss all the veg in the oil separately, roast each in a 325' oven until tender. Place a sauté pan over medium high heat. Quickly sauté all the veg together, seasoning with the salt and pepper, when hot, fold in

2 cups, Bay Spinach

Place on a paper towel or in a strainer to let the excess liquid drain off- reserve.

For the citrus

2 c. Rice Wine Vinegar

1 c. white Sugar

5 Kumquats, sliced thinly

2 Satsuma Oranges, sectioned and detailed

2 Blood or Red Oranges, supreme

1 Red Bell Pepper, Roasted, Peeled and sliced thinly

½ tsp. Red Pepper Flake

1 Tbsp. Flat leaf Parsley, torn

Place Sugar vinegar into a pot, reduce by 2/3. Fold in all citrus, the pepper flakes, and the roasted pepper. Reserve