Snapper-Shrimp-CurrySnapper & Shrimp Curry: with seasonal vegetables and basmati rice
Chef-Cliff-PleauCliff Pleau

Balancing the delicate flavor of snapper with the bright, ethereal flavors of India requires a deft hand, but it’s an endeavor Bonefish Grill’s Cliff Pleau found worth pursuing. Global flavor mash-ups continue to drive innovation, particularly when trying to attract Millennial diners. “I have always been curious about different types of curry,” says Pleau, VP of R&D. “My flavor journey for this dish combines the coastal Indian curry from Goa, flavors from Trinidad in the Caribbean, and the freshness of a California farmers’ market.” Starting with a rich stock, Pleau adds curry powder, garam masala, cardamom and cumin. “Then we balance the sweet and sour by sautéing a mirepoix of apples, raisins and caramelized banana with the tang of lime and tamarind. Next, we build heat and aromatics with fresh hot chile peppers and fresh ginger, accented with lemongrass and cilantro.” He purées the sauce, then adds a fresh mix of seasonal vegetables. A spicy shrimp sauté finishes the dish, served over steamed basmati rice and with fresh-baked naan bread.

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