Seville Quarter

Chef Bradley Bullard
130 E. Government St., Pensacola, FL (850) 434-6211

Southwestern Style Grilled Fish With Mango BBQ And Black Bean Corn Salsa,
Smoked Tomato And Black Bean Soup With Cilantro/Lime Sour Cream And Tomatillo Salsa

Southwestern Style Grilled Fish With Mango BBQ And Black Bean Corn Salsa

Dry Rub for Fish
• 2 Tbsp. coriander
• 2 Tbsp. cumin
• 1/4 tsp. cayenne
• 1/4 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 tsp. chili powder
• 1 tsp. lime zest

Sprinkle fish with salt and liberally coat with dry rub. Cook on hot grill until desired doneness.

Mango BBQ
• 1 part BBQ sauce
• 1 part Mango puree
• Lime juice to taste
• Salt and pepper to taste

Combine all ingredients.

Salsa
• 1 cup cooked black beans
• 1 cup corn
• 1/4 cup chipolte peppers
• 1/2 cup red onion
• 2 tsp. garlic
• 1/2 cup tomato
• 1/2 cup cilantro
• 1 1/2 Tbsp. coriander
• 3 Tbsp. cumin
• Salt and pepper to taste
• 1/3 cup lime juice
• 1/4 cup extra virgin olive oil

Chop ingredients and mix thoroughly.

To plate dish: Coat plate with mango BBQ sauce. Place grilled fish on top of sauce and top with black bean and corn salsa. May be garnished with fried plantains.
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Smoked Tomato And Black Bean Soup With Cilantro/Lime Sour Cream And Tomatillo Salsa

Tomato Soup
• 20 large vine-ripened tomatoes
• 1 large yellow onion (peeled and 1/2 diced)
• 20 cloves garlic
• 2 Tbsp. coriander
• 1/2 Tbsp. cumin
• 1 Tbsp. fresh black pepper
• 1/2 tsp. chili powder
• Pinch cayenne
• 1 Tbsp. balsamic vinegar
• Olive oil

Smoke tomatoes for 45 minutes with hickory wood chips. Slice onions and roughly chop garlic and saute in olive oil with coriander, cumin, black pepper, chili powder, and cayenne. Add tomatoes and puree. Strain and season with salt and pepper and balsamic vinegar.

Black Bean Soup
• 3 cups dried black beans, or 3 cans black beans
• 1 cup chopped onions
• 2 Tbsp. chopped garlic
• 3 Tbsp. coriander
• 1 Tbsp. cumin
• 1 tsp. cayenne
• 1 tsp. chili powder
• 2 Tbsp. dry oregano
• 1/4 cup tomato paste
• 2 qts. chicken stock
• 1 bunch cilantro
• 1 tsp. sugar
• 1/4 cup red wine vinegar
• Salt and pepper to taste

Clean and soak dried beans overnight. In a large pot, saute the onions, garlic, coriander, cumin, cayenne, chili powder, oregano, and tomato paste. Add beans and 2 qts. chicken stock. Cook until tender. Puree along with 1 bunch cilantro, 1 tsp. sugar, 1/4 cup red wine vinegar. Add beans to chicken stock. Cook until tender. Puree along with cilantro, sugar, and red wine vinegar. Season with salt and pepper and strain.

Cilantro Lime Sour Cream
• 1 cup sour cream
• 2 Tbsp. lime juice
• Water as needed
• 2 Tbsp. cilantro, minced
• 1/4 tsp. cumin
• Salt and white pepper to taste
• Pinch of cayenne

Mix well and season to taste.

Tomatillo Salsa
• 10 tomatillos (2 cups, diced)
• 2 cups tomatoes, diced
• 1/2 cup red onion, diced
• 1/4 cup green chilies, diced
• 1/2 cup jicama, diced
• 1/2 cup red pepper, diced
• 1/2 cup yellow pepper, diced
• 1/2 cup mango, diced
• 1 Tbsp. garlic, minced
• 1/2 cup lime juice
• 1/2 cup extra virgin olive oil
• Salt, pepper and cayenne to taste
• 1/4 Tbsp. cumin
• 1/2 Tbsp. corriander
• 1 Tbsp. honey

Mix spices and liquids well with whisk. Toss vegetables with dressing. Season to taste.

To plate dish: Ladle both soups at the same time down 1/2 of bowl. Drizzle Cilantro Lime Sour Cream down the middle of soups. Garnish with Tomatillo salsa.
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