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In this episode of Emerald Coast Chefs, sponsored by DCS by Fisher & Paykel, chef Danny Trace from Commander's Palace prepares tuna and shrimp.

Click here for Chef Danny Trace's Profile

Opal Basil Yellowfin Tuna Roll

2oz. Yellowfin Tuna (cut in 1/2 oz. pieces and lightly pounded for carpaccio)
4oz. Yellowfin Tuna (cut in 1oz. strips)
1/2 ea. Mirliton (fine julienne)
1/2 ea. Carrot (peeled and julienne)
1/2 ea. Napa cabbage (julienne)
1/2 ea. Cucumber (peeled and stripped for ribbons)
1/4 ea. Papaya (peeled and stripped for ribbons)
1/2 C. Soy sauce (light sodium)
1/4 C. Rice wine vinegar
Salt, pepper, and crushed pepper flakes to taste
8ea. Opal basil leaves
4ea. Square Rice paper sheets
1ea. Baby bok choy (trimmed from stalk and quickly blanched in salted water)
Sweet soy syrup

Method:
In a mixing bowl add mirlitons, carrots, Napa cabbage, cucumber, papaya, soy sauce, rice wine vinegar, salt and pepper, mix and let marinate for 30 minutes. Take rice paper sheets and lightly blanch in hot water, pull out and lay flat on cutting board. Place 2 leaves of opal basil on each sheet. Strain marinated vegetables and place equal amounts on each sheet over the opal basil in a row at the back corner leaving about an inch from the point. In front of the vegetables place1 tuna strip on each rice paper sheet, and fold back corner over vegetables and tuna, tighten and roll over twice, then fold both side corners into the middle and continue to roll.

Plating:
Lay 2 blanched bok choy leaves flat on a plate, and then lay seasoned tuna carpaccio atop the bok choy to create a window affect. Take tuna rolls and slice the ends off, cut roll in half, and then cut pieces in half. Stack 3 pieces in triangle form on top of carpaccio and one on top the others, drizzle with sweet soy syrup

Pomegranate Glazed Tuna

Pomegranate Syrup:
1C. Pomegranate juice
1/2 C. Molasses
1/2 C. Corn syrup
1oz. Sweet soy sauce

Method:
In a small sauce pot add all ingredients and bring to a slow simmer. Reduce by half (or until syrup consistency) and skim foam off top. Hold
in a warm place until tuna is prepared.

Tuna

4ea. 6oz. Tuna filets
Salt and black pepper (to liking)

Method:
In a hot cast-iron skillet sear seasoned tuna filets to desired temp. Remove from pan and let rest for half the time the tuna was cooked. Place tuna on its side and slice in half against the grain. Then lacquer with the pomegranate syrup.

Broth:
16oz. Shellfish Broth (stock)
1ea. Lemongrass Stalk (rough chopped)
1/2 tsp. Fresh ginger (peeled and sliced)

Method:
In a medium sauce pot bring shellfish broth to a simmer with chopped lemongrass and sliced fresh ginger. Simmer until broth is infused with a lemon ginger flavor, approximately 15-20 minutes. Strain and keep hot for serving.

Vegetables:
1Tbls. Unsalted butter
1/2 tsp. Crushed garlic
2ea. Roasted shallots (quartered)
Shiitake mushrooms (de-stemmed and julienne)
2ea. Whole corn (roasted and shucked)
2ea. Baby bok choy (trimmed from stalk and sliced in half)
8ea. Cherry tomatoes (sliced in half)

Method:
In a large sauté skillet melt butter. Add garlic and toast until lightly brown, then add shallots and cook until heated through. Add shiitake mushrooms and until fork tender, then add baby bok choy and cherry tomatoes.

Plating:
Place sautéed vegetables in the center of a large bowl. Pour about 3-4oz. of the shellfish broth over the vegetables. Open sliced tuna and place atop, add a little more pomegranate syrup once plated and serve.

Shrimp

8ea. Head-on Jumbo Shrimp Boiled

Marinade:
4Tbls. Honey
2Tbls. Creole mustard
2Tbls. Cane vinegar
1/4 ea. Red bell pepper (brunoise)
1/4 ea. Green bell pepper (brunoise)
1/4 ea. Yellow bell pepper (brunoise)
1C. Olive oil
5ea. Opal Basil (chiffonade)
Salt and Pepper to taste

Method:
In a small mixing bowl add honey, Creole mustard, Cane vinegar, and peppers, whisk together. Slowly emulsify olive oil into other ingredients, add opal basil. Add salt and pepper to taste.

Crab Boil Water:
1/2 C. Crab boil
3ea. Bay leaves
2ea. Lemons (halved)
1gal. Water

Crab Boil Vegetables:
5ea. Garlic cloves (peeled and crushed)
1ea. Red onion (large chop)
1ea. Whole corn (taken out of husk)
4ea. Red Bliss potatoes (quartered)
1ea. Carrot (peeled and cut into batonnets)
2ea. Celery stalks (washed and cut into batonnets)
4ea. Crimini mushrooms (quartered)

Method:
For crab boil water add all ingredients to a large pot and bring to a boil. Once water is boiling add garlic, onions, corn and potatoes and cook until all most fork tender. At this point add carrots, celery, and mushrooms and cook until fork tender. Stain and cool on a sheet tray in cooler. Once vegetables have cooled, cut corn from cobb and mix together.

To serve toss vegetables with cane vinegar and place shrimp on top drizzle with left over marinade