Pescado Enchipotlado
by Chef Matthew Lake
of Besito

Pescado:
4 ea. 8oz. grouper filets skinned & boned
2 cups all purpose flour

Chipotle &
Avocado Salsa:
12 ea. Tomatillos
roasted
6 cloves garlic roasted
2 oz. chipotle adobo
1 ea. Ripe avocado

Roast the tomatillos and the garlic till lightly browned on
all sides.Combine tomatillos, garlic & chipotle in a blender, puree till smooth.Add avocados and puree till smooth, season with salt and reserve.

Avocado & roasted corn pico de gallo:
2ea. Ears corn
roasted on the grill
1/2 cup diced tomatoes
1 ea. Avocado diced
1 tbsp diced
white onion
Juice of one lime
Salt TT

Roast the corn on the grill, cool and remove the kernels.
Mix the corn, tomatoes, onions. Add lime juice, fold in diced avocado being careful not to over mix. Season with salt.

To plate the dish-
Lightly flour and season the fish filets. Sautee the filets
in vegetable oil till lightly browned, remove from pan
and finish cooking in the oven. Cooking time will depend
on the thickness of the fish. Once fish is cooked coat bottom of serving platter with the chipotle & avocado salsa. Arrange fish filets on platter, top with the avocado & roasted pico de gallo and serve.

Matthew Lake graduated at the top of his class from the CIA. After completing his formal training, Lake worked with some of the nation’s top American regional chefs. He apprenticed at Trellis in Williamsburg, Virginia with Marcel Desauliers who was instrumental in teaching Lake about running a fine-dining restaurant. He went on to work with Chef Mark Miller
of Cayote Café fame who hired him to help open Red Sage. Featuring wild game, wood burning ovens and the use of many exotic ingredients, Red Sage was considered a Mecca for southwestern cuisine. Miller took Lake under his wing and taught him to use all of his senses when cooking and to trust his palate. Lake was also exposed to many of the nation’s top chefs while developing cookbooks, researching, testing and finalizing recipes. He fondly remembers a dinner with Alice Waters, Wolfgang Puck, Larry Forgione, Jerima Tower and Jasper White – “all my idols at one table, and somehow at twenty years old, [I] was cooking for them.”
After Red Sage, came New Heights restaurant, where as executive chef he relished the increased responsibility and culinary freedom, experimenting with many different cooking techniques and ingredients. Throughout his highly decorated career he has been named one of the “Best New Chefs in America” by Food & Wine, one of Restaurants & Institutions Rising Stars, and a nominee for Chef of the Year in many local and national publications. Matthew then set his sights on New York and found a new kitchen at 27 Standard and Jazz Standard in 1998 where he received three stars from the New York Post. Lake has appeared on The Food Network, CBS and ABC and was featured in the book “Chef on a Shoestring.” Matthew then moved back to Manhattan where he put his
noteworthy skills to work at the stoves of Rosa Mexicano. Matthew set the standard for Mexican cuisine in New York with a high Zagat rating. In 2005, Lake was hired by John Tunney III to open Besito, a high-end authentic Mexican restaurant in Huntington. This culinary journeyman leaves his mark wherever he goes.

CLICK HERE TO POST YOUR COMMENTS
ABOUT THIS RECIPE