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June 4, 2010

 Chef: Mark Miles    

"Mark’s work both above and below decks amazed us.  Out one minute working the boat, the next producing terrific meals.  We have both sailed all our lives and therefore really appreciate the hard work you put into making our week with you special."

Pacific Wave
72' Giorgetti & Magrini Sloop
6 Guest - 3 Stateroomes

Pacific Wave
Dorado Stacks with Salsa Verde

This is an excellent lunch or dinner entrée. I have combined numerous vegetables and textures so that it can be served on its’ own without additional side dishes.

Ingredients – Serves 4
4 Dorado fillets (or any other meaty white fish with no bones)
1 large Aubergine (Egg Plant) – cut into ½ inch thick slices
2 Beef Tomatoes – thinly sliced
1 Small ball of Mozzarella Cheese – thinly sliced
1 handful of Fresh Basil – remove stalks
2 tablespoons Balsamic Vinegar
3 tablespoons Olive Oil

For the Salsa Verde
2 large handfuls Parsley – finely chopped
2 tablespoons Capers – rinsed
1 tablespoon Dill Pickles – finely chopped
1 tablespoon Anchovies – finely chopped
2 cloves Garlic – crushed
3 tablespoons Red Wine Vinegar
3 fl oz Olive Oil

1. Make the salsa verde by combining the parsley, capers, dill pickles, anchovies and garlic in a bowl, then stir in the red wine vinegar and olive oil. Set aside.

2. Brush the aubergine (egg plant) with some of the olive oil and cook under a hot grill or in a griddle pan until golden brown on both sides. Drain on kitchen towel.

3. Heat a little oil in the griddle pan and cook the dorado fillets until golden brown. Add the balsamic vinegar to the pan with the fish and cook for 1 minute.

4. On 4 serving plates layer the aubergine (egg plant) followed by the basil, tomato, mozzarella and dorado. Then drizzle with the salsa verde and serve.

PACIFIC WAVE is available for charter in the Caribbean both summer and winter. 
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