Executive Chef Jeffrey Axell from the Achiote Café in the Grand Hyatt San Antonio shows us how to have an all-chocolate menu. Click here to watch…
Plantain and Cacao Nib Crusted Sea Bass
Roasted Herbed Peruvian Potatoes, Xocoatl Jus
- 4 pc. - 5 oz. Sea Bass Filets
- 1 tbsp. Olive Oil
- Sea Salt, to taste
- Freshly Cracked Black Pepper, to taste
Method of Preparation: Combine olive oil, salt and pepper together. Marinate sea bass filets, and let stand for at least 1 hour. Heat a non-stick pan until almost smoking and sear fish on both sides.
Plantain and Cacao Nib Crust
- 1 ea. Green Plantain
- ¼ C. Cacao Nibs
- 1/8 tsp. Freshly Cracked Black Peppercorns
- 1 tbsp. Butter
- ½ C. Panko Bread Crumbs
Method of Preparation: Peel and slice plantain, deep fry until golden brown and crispy. Place plantain on a napkin to remove excess oil and to let cool. In a heated saucepan, melt the butter, add in breadcrumbs and toast until light brown. Remove from heat and combine remaining ingredients together in a coffee grinder and mix to a fine crust. Place crust on top of sea bass filets and bake too desired doneness.
Roasted Herbed Peruvian Potatoes
- 1 lb. Peruvian Potatoes, quartered
- ¼ C. Virgin Olive Oil
- 2 ea. Garlic Cloves, chopped
- 1 tsp. Rosemary Sprigs, chopped
- 1 tsp. Thyme Sprigs, chopped
- 2 tsp. Parsley, chopped
- ¼ tsp. Cracked Black pepper
- ¼ tsp. Sea Salt
Method of Preparation: In a blender mix olive oil, garlic, rosemary, thyme, parsley, cracked black pepper and sea salt. Toss quartered potatoes in herb oil and bake at 350 degrees until nice and golden brown.
Xocoatl Jus for Sea Bass
- 2 tbsp. Olive Oil
- 2 ea. Limes, zest and juice
- 1 ea. Head of Garlic, sliced lengthwise
- 1 ea. White Onion, rough chopped
- 1 ea. Carrot, rough chopped
- 1 ea. Celery Stalk, rough chopped
- ¼ C. Tomato Paste
- 2 ea. Bay Leaves
- 1 tsp. White Peppercorns
- 10 ea. Fresh Thyme, sprigs
- 1 tsp. Paprika
- 4 ea. Chile de Arbol
- 26.5 oz. White Zinfandel Wine
- 1 qt. Fish Stock
- ¼ C. Valhrona Equatorial Chocolate
Method of Preparation: Heat olive oil in a saucepan and brown onions, carrots and celery. Add the garlic, limejuice, lime zest, tomato paste, bay leaves, peppercorns, herbs and spices. Sauté ingredients for 3 minutes, then deglaze with white wine. Add the fish stock and reduce to a syrupy consistency. Strain jus, then whisk in chocolate. Chocolate burns easily and it is best to whisk in at the end of the cooking process.
Grand Hyatt San Antonio
Personal Preference Catering
600 E. Market Street
grandsanantonio.hyatt.com
(210) 224-1234
Executive Chef Jeffrey Axell
Achiote Café
Chef Daniel Keadle
Pastry Chef, Grand Hyatt San Antonio
