Blackened grilled swordfish, with coconut lime wild rice pilaf and pineapple salsa.
Coconut “stock” made with toasted coconut, water, and coconut milk, used for the rice, along with scallions, toasted coconut, and sauteed red and green peppers after cooking. I feel like the rice became the star of the dish.
I personally love all the flavor combos. Other chefs and servers loved it as well, even some girlies who don’t care for fish. But I want to hear your worst, because I know you bunch of ugly fucks can still put a guy back in his place.
by Jay_Deezy
31 Comments
Are you calling it blackened because you burnt it or because of how you seasoned it?
Kidding. I love all those flavors.
Id be happy with that, as long as you aren’t saying it’s fine dining.
$15
Roast you? You already grilled the fucking lime!
Yo this looks dope!
Looks like it would be in a commercial
Keep it coming guys(and gals).
Don’t be afraid to be constructive though, I’m always open to suggestion.
Looks like airplane food from the 90’s with the fake grill marks but at least you put in on a clean plate before you nuked it
Would smash (after I toppled the skyscraper)
Please, the cilantro😭 just like, chop it a tiny bit
Roast what? Looks tasty to me.
Wow! This looks amazing!
I’ll roast you because you didn’t make it for me.
Wtf were you thinking when you didn’t invite me to dinner?!?! 😡
The basic Florida beachfront restaurant dish, old people will go crazy
Way too much garnish
Senior living? A++++
I’d feel bad for the lonely sprig of baby chard, but I know it already feels bad enough on this plate.
(For real, though, looks great. I’d go to town on this.)
yeah your cheap ass didn’t make me a plate! looks awesome
Ok does the lime really need grilled. And the micro greens are too much imp. But dude this sounds amazing.
I don’t hate this. And I’m kind of persnickety. I’m guessing for your skill level and type of restaurant or vision- this is probably great. My biggest pet peeve is frivolous micro greens or rather not optimizing them. I garden and work with farmers so I use micros, flowers and sprouts all the time like I’m in a Michelin star kitchen. However- your sorrel is sad. Either bulk out the micro cilantro with the sorrel or leave it off. I get why you used it- it’s really smart to have a tart bright citrusy leaf. Just toss it like a tiny salad. I also keep a spray bottle of lemon water to make my greens shiny and tasty.
Knife cuts could be more consistent. And I absolutely abhor swordfish. But I like the grilled lime. I appreciate that you kept the plating tight. Not my type of food, but with some improvements it could be more attractive and appealing to a broad audience.
I don’t like all the stuff on this plate bc I’m picky but it looks fire dude
Looks great, 10/10 please, another!
Holy shit, it’s 2005 again!! I need to go make some investments…
The absolute worst thing here is that you used the word “girlies” as a noun.
looks OK to me
Looks pretty good
One sorrel leaf looking fabulous 😂
This is the best looking sante fe chicken I’ve ever seen.
Cut your lime on a bias pls. Also, I like to cut the end on a bias in the opposite direction, if that make sense. Keeps it from rolling around too much
WHY IS THE LIME GRILLED??? 😭😭😭
Doesn’t that just dry it out??
Hell, it looks delicious.
Looks good, might need a sauce? Or does the salsa help enough? Would try