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A well–seasoned cast–iron griddle is essential for broiling fish (don’t use that wavy broiler pan that came with your oven for broiling fish: it’s designed for meat). Preheated well under the broiler, the griddle sears the bottom of the fish while the broiler cooks from the top down. And since it has a flat surface, it’s easy to remove the fish when it’s cooked. Some griddles are double-sided. The flip side, with ridges, is what you want for stovetop grilling.

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Rick’s Calendar

September 26, 2009
Rick Moonen to Teach Seafood Sustainability Class

Top Chef Masters ‘Cheftestant’ Rick Moonen to Teach Seafood Sustainability Class at Whole Foods Market, Henderson
Saturday, Sept 26, 11am – 12pm Chef Rick Moonen – Executive Chef and Owner of RM Seafood inside Mandalay Bay – will hold Seafood Sustainability class and tasting
at Whole Foods Market in Henderson.

WHAT: Whole Foods Market, Henderson welcomes Top Chef Masters ‘Cheftestant’ Rick Moonen on Saturday, Sept 26 from 11am – 12pm for a Seafood Sustainability Class and Tasting. Sharing the same seafood sustainability values as Whole Foods Market, Chef Moonen will be teaching why choosing sustainable seafood is so important and how consumers can make a difference.

Class fee is $2 donation to Whole Foods Market’s School Lunch Revolution program, and space is limited – please RSVP at 702-361-8183 or at Whole Foods Market, Henderson’s Customer Service desk.

WHO: Chef Rick Moonen
Executive Chef and Owner, RM Seafood inside Mandalay Bay
Top Chef Masters 2009 Cheftestant

For more information on Chef Moonen, please visit: www.rmseafood.com/rmseafoodbiography.html

WHEN: Saturday, September 26
11am – 12pm
$2 Donation

HOW: RSVP Required
Call 702-361-8183 or sign up at Customer Service Desk

WHERE: Whole Foods Market, Henderson
100 S Green Valley Pkwy
702-361-8183

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FENNEL SALAD

This all-purpose salad is great with all kinds of fish dishes. Serves 4

2 oranges, peeled and segmented, juice reserved
1 fennel bulb, trimmed and sliced as thin as possible (use a mandoline or vegetable slicer)
1/2 red onion, sliced as thin as possible

Coarse salt
Juice of 1/2 lemon
2 tablespoons extra virgin olive oil
4 kalamata olives, pitted and minced

Toss the oranges, fennel, and onion together in a bowl with salt to taste, the lemon juice, 1 tablespoon olive oil, and the juice left from segmenting the oranges. Cover and refrigerate until very cold.

When you’re ready to serve, toss the salad again. Toss the olives with the remaining 1 tablespoon olive oil and scatter over the salad.

VARIATION

While I love the combination of fennel and orange, sometimes I want the perfume of truffles. Slice a fennel bulb on a mandoline or vegetable slicer. Season with salt and white pepper and dress with 3 tablespoons olive oil, 1 1/2 teaspoons truffle oil, and the juice of half a lemon. Toss. Add 1/4 cup freshly grated Parmesan and toss again.

If you’d like, add thinly sliced hearts of palm or thinly sliced raw baby artichokes.