Took a lot of your advice on yesterday’s post and this is what made the final plating for service.
Grilled swordfish, served over coconut lime rice pilaf, pineapple salsa, micro cilantro salad, tostones, and a cilantro lime crema.
I have also quartered the lime and did NOT grill it, god forbid. Swordfish did get a drizzle of juice from the salsa before running it, and the greens were lightly dressed. Tostones were added to provide more texture to the dish. Swordfish is a bit dark again but temping out consistently at 145 with grilling/finishing in oven. Still needs less time on the grill for sure.
Thanks again to all for the criticism/comments, particularly the helpful ones. Love you sexy fucks. Sorry for calling you ugly yesterday.
by Jay_Deezy
26 Comments
[link to yesterdays post for anybody out of the loop](https://www.reddit.com/r/KitchenConfidential/s/AEOGVqMGsH)
No grilled lime this time I see
Shit, someone found the squeeze bottles!
A lil overcooked for my liking. I like to pull mine off around 118-120°. Med rare swordfish is perfect!
soooo much better this thang is beautiful
Sweet pubes brah
Would smash. Yum yum.
it looks tasty but the sauce art is a little too extravagant lol like maybe a couple less flourishes and it probably shouldn’t take up almost half the plate. I personally feel the tostones could probably go elsewhere as well but I’d have to have it in front of me to decide. I wouldn’t be upset if this was served to me though.
I wanna lick that sauce
Constructed way better than the first attempt and the only thing in my eyes that’s off is the micro greens.. I feel like you could just slap some basic cilantro leafs and it would be perfect. Looks great regardless tho. 10/10
Looks good
This looks beautiful. Much better than the last one
Me eat.
I love grilled citrus. I can’t believe the hate you got for that. I’d be happy to have this served to me.
this is the mark of a good cook. taking feedback, and adjusting accordingly. I wish I could taste it through the screen. keep up the good work 🙂
Vastly improved chef. I think if you have the clientele for the sauce flourish. Send it. It’s beautiful overall. Any laymen would be thrilled.
If you don’t have high brow clientele, dumb down the sauce and space out plate a little more.
Solid 9.5 chef. Genuinely.
Looks nice. Does anybody actually eat micro greens?
I like it, looks fresh, swordfish looks a little over done but not a deal breaker. My wife orders it like this…
Love the musical note BTW..
What no grilled lime?? Sellout
Beautiful improvement!
I would eat the FUCK outta this
Amazing presentation also
Now THIS dish fucks!
I like the Chicken Nuggets on the side…
It’s evolving and improving. I do aesthetically like this better. I would just leave it simple without the tostones.
Looks great, swordfish got a bit too much grill charr no?
Maybe don’t put the lime on the sauce, but it looks good
This looks delicious other than the swordfish being a smidgen overcooked—and the crema overdone like a guy on a first date that’s trying to hard so he put on too much cologne and made it really obvious that he’s new to this and nervous. I don’t know if that comparison makes sense but it’s what I thought of lol. Just take it down a couple notches and 👌🏻