Dan: This week, the galley is brought to you by Dan Hernandez Dipping Sauces at Fish Matters. Look for them in your local supermarket. This week in the Galley, we’re at Gladstones in Long Beach, California and standing next to me is Chef Peyton. Chef, thanks for having us here.
Chef Peyton: Thank you, Dan. Thanks for coming in.
Dan: You know, Gladstones have been known forever for their fresh fish and what is it that you have for us. What’s the special treat?
Chef Peyton : Today, Ahi Tuna. I mean, you can’t go wrong with this fish. It’s very popular. It’s flown in fresh daily from the islands of Hawaii. This came from up the coast of Maui and wonderful fish, real simple dish for you today. We’ll have a little fun with the fish here at Gladstones, but we season this with salt and pepper and we’re just going to quickly sear this so it’s raw in the center. Kind of sashimi style if you will, just a little bit of butter on a flat top. I’m going to grill this off. Meanwhile, over here, I’ve got a mixture of shitake mushrooms and spinach, flavored with a little garlic, salt, pepper and a little bit of lemon juice and over here, I’ve got a plate with a fried wanton wrapper—we have a little bit fun here with fish. A lot of fish we do just simply grill and some fish we take it to a new level and have a little fun with it. People do love this dish and it’s extremely popular. I’m looking for just a quick nice little brown sear on the Ahi Tuna. We’ll let that go another 30 seconds or so. Meanwhile, we’ll bring this up to a nice little heat with the spinach and the shitake mushrooms.
Dan: And this is a dish that people can just come in here and order, right?
Chef Peyton : Absolutely. This is a special we have on the menu daily. This is what I call little food blue right here. A little spinach down here so the wanton wrapper doesn’t go sliding around on us or the servers, meanwhile, nice little brown sear on this tuna, put them over. This one is going to come up to speed right here, right now.
Dan: That’s great! You see that tuna just grilling nice.
Chef Peyton: You can see that the tuna is grilling on both sides. A nice golden brown color, but still raw on the middle, that’s what makes this so popular. Meanwhile, I’ve made two great sauces, one of them I just call an Ahi sauce because it’s designed for this dish. It’s basically soy sauce, low sodium, a little rice wine vinegar, water, tightened up with a little bit of cornstarch and I’ve got some wasabi cream. What I hope to do here is give this a little fancy presentation for you. Now, we’re going to bring this off the grill here, set this right on top like this and you can see that beautiful sear mark here in the middle.
Dan: Yeah, nice and raw in the middle.
Chef Peyton: Here’s this Ahi sauce, it’ll go right over the fish like this and down and around like this. So now, a little wasabi cream and we’re just going to look to just kind of drizzle over the top like this. Now, you’re wondering how you can get those little fancy designs in the restaurant. It’s all done with a toothpick. Just run it right through and you can see that you get those nice little lines into the product that people go ooh and awe about, so here we are Gladstone. It’s a beautiful seared Ahi Tuna dish for you to enjoy, Dan, please.
Dan: It looks great! That sauce is wonderful.
Chef Peyton: Glad you enjoyed it.
Dan: I never had that. I love seared dishes with tuna. I don’t understand why people cook the whole tuna all the way through. This tuna is so good. Such a good—even like a sushi fish, but seared, it’s just delicious.
Chef Peyton: Perfect! You don’t want to overcook a tuna fish. That’s for sure. Thanks for coming in.
Dan: Why don’t you let our viewers know really quick where they can find your restaurant.
Chef Peyton : Sure, we’re at 330 South Pine Avenue in Long Beach at the Pike. We’re right on the water with a beautiful view of the Queen Mary from just about every part of the restaurant and come down and enjoy, we’re open seven days a week.
Dan: And what you should know too is lots of local fish that we catch here, the Halibut, the Yellow tail, even fish like tuna, they serve it here, so if you’re not sure to cook it at home, come down here and order it. Chef can have his people cook it up and that way, when you go home and you're cooking your fish, you’ll have some ideas how to cook your own fish. But thanks again, Chef.
Chef Peyton: Great, thank you.
Dan: Let’s get back on the water and show you more exciting action right here on Sport Fishing!
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