Catch of the Day with Vierge Sauce and Roasted Heart of Palm by Chef Jeremy Shigekane from M by Chef Mavro

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Vierge-Sauce-Roasted-Heart-of-Palm-Chef-Jeremy-Shigekane

Chef Jeremy Shigekane has taken over the reigns at the world famous Mavro’s restaurant known now as M by Chef Mavro. He was the executive chef at Mavro’s for 3 years and his food has never disappointed.

Chef-Jeremy-Shigekane
Chef Jeremy Shigekane in CookingHawaiianStyle Kitchen

Opening in 1998 Mavro’s was known for their “set menus” which are the perfect meal, and M by Chef Mavro continues that tradition. The wine selection and pairing are always on point.

We love the way Chef Jeremy uses local ingredients including local fish. His recipes are simple and clean with an upscale appeal. He is one of those chefs that can make a package of ramen into a 5-star experience.

Vierge-Sauce-Roasted-Heart-of-Palm-Chef-Jeremy-Shigekane
Rate This Recipe:
5 from 1 vote

Catch of the Day with Vierge Sauce and Roasted Heart of Palm by Chef Jeremy Shigekane

Chef Jeremy Shigekane has taken over the reigns at the world famous Mavro’s restaurant known now as M by Chef Mavro. He was the executive chef at Mavro’s for 3 years and his food has never disappointed.
Opening in 1998 Mavro’s was known for their “set menus” which are the perfect meal, and M by Chef Mavro continues that tradition. The wine selection and pairing are always on point.
We love the way Chef Jeremy uses local ingredients including local fish. His recipes are simple and clean with an upscale appeal. He is one of those chefs that can make a package of ramen into a 5-star experience.
Posted By: Chef Jeremy Shigekane
Course Main Course
Cuisine American, Hawaiian

Ingredients
  

Ono Fish:

  • 5 oz. each 4 filets Ono Fish
  • 3 oz. heart of palm

Sauce Vierge:

  • 1.5 lbs. 5×5 tomatoes, large diced, core removed 
  • 5 ea large cloves garlic, sliced thin
  • 2 tblsp shallots or yellow onion, diced
  • 2 oz. olive oil
  • 1/4 tsp. aleppo pepper or
  • 1/8 tsp. red chile flakes

Optional (1/4 cup of each)

  • fresh chopped herbs- tarragon, chive, parsley, chopped ogo 

Heart Of Palm:

  • 3 oz. heart of palm
  • 1 oz. olive oil to coat

Instructions
 

  • Sweat garlic, shallots on olive oil for 3-5 minutes until translucent.
  • Add aleppo pepper and chile flakes and sweat for another minute until fragrant.
  • Add tomatoes and cook on medium high heat for about 10-15 min until soft and sauce becomes thicker.
  • Finish with herbs, let cook for about 30 seconds and serve.
  • For catch of the day Preheat oven to 300 degrees.
  • Let fish come to temperature for about 5-10 min. 
  • Bake fish depending on type of fish for 8-10 minutes. 

Heart Of Palm:

  • Heat oven to 425 degrees.
  • Cut heart of palm into rounds about 1 inch thick.
  • Season with salt and pepper and drizzle with olive oil to lightly coat.
  • Roast in oven at 425 degrees for about 20-25 minutes until tender and browned.
  • Plate chicken with hearts of palm and sauce.
Keyword Vierge Sauce, Roasted, Heart of Palm, Chef Jeremy Shigekane, Ono Fish, Chicken
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