Mangoes are at their peak in May and June, so why not incorporate this fresh, delicious fruit into your next meal? Executive Chef Ted Peters’ exquisite Fennel Pollen Dusted Pacific Mero dish features deep water lobster, mango fricassee and coriander sea foam for a coastal meal that will make you crave the shore.
Fennel Pollen Dusted Pacific Mero
Deep Water Lobster + Mango Fricassee, Coriander Sea Foam
Yield 4 Servings:
4-4 oz Japanese Sea bass
8 oz Maine Lobster, Roasted, Shelled, Diced
4 oz Olive Oil
6 Cloves Garlic, Shaved
2 ea Jalapeño, small dice
2 ea Shallot, Shaved
2 ea Mango, ripened and diced ½ cubes
4 ea Lime, Juiced and reserved
1 bunch Cilantro, Chopped
3 oz Light Brown Sugar
2 ea Roasted Piquillo Chile’s, julienne
2 oz Soft Butter
1 oz. Toasted and ground, coriander seeds, white peppercorn, mustard seed, fennel Pollen. Equal parts each. For fish
2 oz Grape seed oil
2 cups Herb salad, seasoned with olive oil, salt and pepper. Mixture of micro herbs
2 oz Skim milk
Salt and Pepper to taste
Season sea bass with sea salt and toasted Fennel Pollen dust. Add grape seed oil to medium hot pan and sauté fish both sides add shaved shallots and dollop of butter and place in a 350 oven for 4 minutes or till done.
Deep Water Lobster and Mango Fricassee
In medium high heat sauté pan, add olive oil, shallots, garlic, and jalapeños. Add red peppers and deglaze with lime juice. Whisk in light brown sugar until syrup consistency. Right before plating add lobster, mango, cilantro and butter until emulsified. Season to taste
Coriander Sea Foam
Blanch and shock cilantro, drain well and blend with lecithin and Skim milk. Season with salt and pepper. Use emersion blender to make foam.
Spoon lobster-mango Fricassee ground around sweet potatoes. Place seared Sea bass in center. Herb salad, cilantro plush and coriander Foam. Enjoy!
Looking for a reason to get away for Memorial Day weekend? Well, what sounds better than a fun-filled weekend on the picturesque shores of Atlantic Beach?
Let our valet hand you your room key and bypass the front desk with our seamless check-in. Your personal Docent will unpack your bags while you make your way down to The Spa and indulge in marine-inspired treatments. Ask your Docent to arrange for dinner reservations at the award-winning Azurea restaurant and enjoy gourmet dining with views of the Atlantic Ocean right from your seat.
Attention parents: Are you looking for something fun for the kids to do while you enjoy some much needed adult time at One Ocean Resort & Spa this summer? We invite you to put your feet up at The Spa or enjoy cocktails and dinner at Azurea restaurant with the introduction of our Sea Turtle Kids Club. Running from June 1st through August 31st, the Sea Turtle Kids Club is a a marine biology-based children’s program that will keep young travelers moving with learning to build sandcastles, surfing lessons, beach yoga, cooking classes, beach volleyball, marine biology-themed lessons, scavenger hunts, beach-themed crafts and more.
“Atlantic Beach comes to life during the summer,” said Sileshi Mengiste, divisional vice president of Remington Hotels, luxury division. “Our warm weather makes One Ocean the ideal destination for families looking to take advantage of the sun and surf.” Available for $75 per child, children participating in Sea Turtle Kids Club receive a special Sea Turtle Kids Club amenity upon arrival.
The Sea Turtle Kids Club will be available Tuesday through Sunday from 9 a.m. to 7 p.m. with reservations made 48 hours in advance, the kid’s club is offered for both full- and half-days and divided into three age groups – three to five, six-10 and 11-15. To learn more about One Ocean Resort & Spa, call (800) 874-6000, visit www.oneoceanresort.com/kidsclub.aspx and find us on Twitter, Pinterest and Facebook for more special offers.