Grilled Mongchong With Tomatillo Essence

• 6 Hawaiian monchong fillets (3 oz. each)
• 1 T canola oil
• 2 T minced garlic
• 1 T lime juice
• 1/2 tsp cayenne pepper
• 1/8 tsp salt
• 1/8 tsp white pepper
• 2 oz leeks, white part only, julienned
• 1/2 cup flour
• 4 oz canola oil (Wesson)
• 6 oz Tomatillo Essence
• 2 1/4 cups Tomato Onion Eggplant Shiitake Mixture
• 15 red currant tomatoes
• Tomato Onion Eggplant Shiitake Mixture
• 3 C julienned onions
• 2 C julienned tomatoes
• 3 T minced garlic
• 1/2 tsp cumin powder
• 1/2 tsp salt
• 6 slices Japanese eggplant,1/4",cut on diagonal
• 2 T canola oil (Wesson)
• 8 medium shiitake mushroom caps
• Tomatillo Essence
• 5 medium tomatillo, husked
• 3 cloves garlic, minced
• 1/2 C chopped onion
• 2 C water
• 1 C cilantro leaves
• 2 tsp minced jalapeno pepper
• 1/2 C rice vinegar
• 1/4 C canola oil (Wesson)
• 1 T sugar
• 1 tsp salt
• 1/8 tsp white pepper

1. Method: Marinate the monchong fillets in oil, garlic, lime juice, cayenne pepper, salt and white pepper for 20 mins. Dust leeks with flour and fry in oil until lightly brown. Ladle 2 ounces of Tomatillo Essence on each of three plates. Top with 3/4 cup of Tomato Onion Eggplant Shiitake Mixture. Top with grilled monchong fillet. Garnish with fried leeks and red currant tomatoes. Makes 3 servings
2. TOMATO ONION EGGPLAND MIXTURE
3. Sweat onions, tomatoes, 1 tablespoon of the garlic and cumin on medium heat for 20 minutes. Do not brown. Season with salt. Lightly coat eggplant slices with oil and 1 tablespoon of the garlic; grill until soft. Lightly coat shiitake mushrooms with oil and the remaining 1 tablespoon of the garlic; grill. Cool, then quarter shiitake mushrooms. Combine all ingredients
4. TOMATILLO ESSENCE
5. In a saucepan combine tomatillos, garlic, onion and water; simmer for 15 minutes. Place mixture in a blender and add the cilantro leaves and jalapeno pepper; puree until smooth, then cool. Place mixture in a bowl and add the remaining ingredients; mix well.
6. Print

monchong, canola oil, t, lime juice, cayenne pepper, salt, white pepper, leeks, flour, canola oil, tomato onion, red currant tomatoes, tomato onion, onions, tomatoes, t, cumin powder, salt, japanese, canola oil, shiitake mushroom, garlic, onion, water, cilantro, jalapeno pepper, rice vinegar, canola oil, t, salt, white pepper

Taken from www.epicurious.com/recipes/member/views/grilled-mongchong-with-tomatillo-essence-50135436 (may not work)