Recipe from Café Martinique, Atlantis

The mashed potato and wasabi bed is optional, but the refreshing combination of fish and citrus is not to be missed.

Ingredients

Vinaigrette

• ½ cup olive oil
• 1 tablespoons sherry vinegar
• 3 tablespoons. soy
• 1 pinch celery salt
• 1 pinch cayenne
• 1 pinch Tabasco
• 2 tablespoons. boiling water

Directions

1. Mix all ingredients except water in blender and slowly drizzle in oil, add water at the end.

Ingredients

Citrus Salad

• Pommelo segments cut in ⅓
• Pink grapefruit segments cut in ⅓
• Orange segments cut in ⅓
• Blood orange segments halved
• Tangerine segments halved
• Lime segments halved
• Ginger fine julienne
• Pink peppercorns
• Cilantro chiffonade
• Lemon segments halved

Directions

1. Mix all ingredients per order with some vinaigrette and reserve.

Ingredients

Pan Seared Grouper

• 6 ounce Grouper portion
• Cracked black pepper
• Fleur de sel

Directions

1. Pan fry grouper, sprinkle with cracked black pepper and fleur de sel.

2. Spoon potatoes into center of bowl. Place grouper off the potatoes and spoon citrus vinaigrette around salmon and potatoes and a little over the top.

Ingredients

Wasabi Mash (optional)

• 8 pounds Yukon gold potatoes
• Wasabi paste
• 1 pound butter
• 2 cup milk
• Cilantro puree

Directions

1. Cook potatoes in salted water. When done dry in oven and pass through a tamis. Mix with butter and milk. Season with salt. Finish a la minute with wasabi and cilantro puree.