When Keith Tyger places his seafood order for the week with his local supplier, the executive chef for AVI Fresh management company at Wellesley College in Massachusetts doesn’t know what’s coming off the boat. “My sales rep calls me and lets me know what they have available at [our] price point,” he says. To allow for flexibility (and lure some anticipation), he’ll label the fish as “Catch of the Week” on his preview menus, then provide more details on station signage during service.
1. Dogfish
Technically from the shark family, dogfish has a slightly fishier flavor than more familiar cod or salmon, Tyger says. Because of this, sometimes he’ll add horseradish or additional chipotle pepper for balance. “When you pair [dogfish] with a bold, strong flavor, it takes away from the gaminess of that fish,” he says. Diners customize the taste by squeezing additional lime juice themselves.
2. Cheese
Because of the lower fat content in dogfish, Tyger employs mayo as a hearty binder and mixes in Monterey Jack for flavor, then coats the fish in the mixture. When cooking a 4- to 5-ounce dinner portion of salmon, he’ll spread a thin layer of mayo on top of the fish, instead.
3. Plating
The next step is a matter of presentation, Tyger says. Black bean and corn salsa can add visual excitement to the plate, but “if we’re serving [the white fish] with something a little more plain like steamed cilantro rice, we’ll [crush up] tricolored tortilla chips for [the coating], so it adds color,” he says.
