Underutilized: Opah Loin | Chef Willy Eick uses locally inspired flavors in this Epic Seafood Dish
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Underutilized: Opah Loin | Chef Willy Eick uses locally inspired flavors in this Epic Seafood Dish


This is grilled Opah loin with a Char
Siu glaze which is very Chinese. It’s almost like a sweet barbecue and then we pair it with a little bit of apple sauce. We use the natural sugars from the
apples to kind of cook them down with vanilla and cinnamon and then we garnish it with shaved celery, Thai chilies, cilantro, a little kaffir lime zest, and a
little bit of garlic oil. It has sweet, it has spicy, it has salty, it has fat. it has bitter. Kind of has just a little bit of everything, and then it all balances out
really well and comes together. Southern California has a vast diversity of
people in it and they all bring their flavors And combining all those together
to create this kind of new modern California cuisine Especially with this Opah that’s landing off the docks in San Diego. Everything kind of really ties
into each other and works really really well.

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