June Destination Dish Has Arrived
Each month, the Destination Hotels & Resorts culinary teams - including our phenomenal Wild Dunes Resort chefs - create a "dish" featuring a unique ingredient. This months ingredient is the strawberry. Please enjoy the June Destination Dish.
This month our chefs are featuring a Strawberry Crusted Halibut accompanied by a Strawberry Tabbouleh Salad with Grilled Pineapple Salsa and Strawberry Basil Vinaigrette.
Halibut: 6oz
Crust: 2 pints of dehydrated strawberries
6 oz of panko bread crumbs
Method of Preparation:
Dust halibut in dehydrated strawberry crust and pan sear until golden brown.
Strawberry Tabbouleh Salad
Ingredients:
1 cup water
1 cup fine cracked wheat
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
1/2 cup finely chopped yellow onion
8 strawberries, diced
2 cucumbers, seeded and diced
3 tablespoons olive oil
3 tablespoons lemon juice, or to taste
1 teaspoons sea salt
Method of Preparation:
In a large mixing bowl, pour the water over the cracked wheat and cover.
Let stand about 20 minutes until wheat is tender and water absorbs.
Add the chopped herbs and vegetables and toss with the mix.
Combine the oil, lemon juice, and salt in a separate bowl.
Add to wheat mixture and mix well.
Chill.
Serve and enjoy.
Grilled Pineapple Salsa
Ingredients:
Pineapple
Red pepper
Onion
Green pepper
Cilantro
Lime juice
Cucumber
Salt and pepper
Method of Preparation:
Slice the pineapple and grill it.
Cut all the ingredients except the cucumber in juliennes, then put them in a bowl.
Toss them with lime juice, salt and pepper.
Strawberry Basil Vinaigrette
Ingredients:
Basil
Strawberries
Oil
Champagne vinegar
Honey
Dijon mustard
Salt and pepper
Method of Preparation:
Heat up the oil with the basil and strawberries.
Strain the oil and put the basil and strawberries in the blender.
Blend with more Dijon mustard, strawberries, champagne and vinegar until it reaches the right consistency.
Add honey for flavor and salt and pepper to taste.
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