Educational Eats

BY GHM STAFF

Executive Chef Kareem Anguin, from The Oceanaire Seafood Room in Miami’s Mary Brickell Village, brings an unwavering commitment to sustainably caught seafood. Combine this with a natural gift for discerning and developing favors and a rich Caribbean heritage, and the results are exquisite.

His culinary creations include lobster and mushroom risotto, citrus sweet potato, shrimp and grits, and tempura Alaskan king crab, just to name a few.

Chef Anguin, originally from Jamaica, received his culinary training in the Miami area and began as a sous chef when The Oceanaire came to Miami several years ago. Now he runs the kitchen.

“I like to keep it simple when it comes to seafood,” says Chef Anguin. “You get diferent favor profles with each species, but with my background, we have a lot of spices, too. I like to mix heat with sweetness.”

The chef also credits his island heritage with helping forge a deep commitment to sustainable seafood. Since taking the reins at The Oceanaire, he has “I have the freedom to change worked closely with his suppliers, even traveling the menu, to work with what’s as far as Alaska to visit with the fshermen who available…I see that as an supply his kitchen. His opportunity to help educate the objective is not just securing the freshest public about the importance of product, but also making sure that his kitchen is sustainability.” supporting sustainability in a legitimate way. Chef Kareem Anguin | The Oceanaire Seafood Room | Miami, Florida

“I have the freedom to change the menu, to work with what’s available,” says Anguin. “And, you know, sometimes a customer wants a particular fsh, maybe grouper. And if it’s not available and we’re serving something else, I see that as an opportunity to help educate the public about the importance of sustainability. It’s a chance for them to expand their tastes and to learn. As chefs, we have a responsibility to teach people about sustainable seafood.”

Chef Anguin’s creations have the added beneft of being served in the sleek, warm ambiance of The Oceanaire for a distinct, upscale dining experience. For reservations: (305) 372-8862 or www.theoceanaire.com.

Jerked Mahi Mahi with Mango-Fig Chutney

8 oz Mahi Mahi

1 oz Soy Sauce 1 oz Garlic 2 Scotch Bonnet Pepper 3 T Allspice 3 sprigs Thyme 2 oz Dark Rum

Combine all ingredients in a blender and blend until smooth. Pour liquid over mahi mahi and let sit for two hours. Remove from liquid, place on sheet pan and bake for 20 minutes at 300° F.

Mango-Fig Chutney

1 Mango 1 oz Figs ½ bunch Cilantro 1 Red Bell Pepper 2 C White Balsamic Vinegar 1 oz Brown Sugar 1 Scotch Bonnet Pepper

Cut mango and bell pepper into ¼-inch dice. In a saucepan, combine the white balsamic vinegar, mango, bell peppers, brown sugar and scotch bonnet pepper; cook over low heat for 15 minutes. Strain mango and bell peppers to save the liquid and put the mango and peppers to cool in refrigerator for 30 minutes. Slice fgs and rough-cut cilantro. Combine the sliced fgs, mango, bell peppers, cilantro, and 3 ounces of liquid, and mix well. Plate mahi mahi and place chutney on top.

Shr imp and Gr its

4 ea Jumbo Shrimp 2 T Diced Fresh Tomatoes

1 T Lemon Juice 2 T Unsalted Butter

2 T Scampi Butter 2 t Cajun Seasoning 3 T White Cheddar Cheese

½ C Grits 1 C Whole Milk 1 t Scallions ½ t Sliced Garlic Bring heavy cream and whole milk to a boil and then add grits and stir continuously for 8 minutes until grits are cooked, then salt and pepper to taste and set aside. Melt unsalted butter in a sauté pan over medium heat. Add jumbo shrimp, garlic, Cajun seasoning and diced tomatoes. Sauté for 5-8 minutes, then deglaze fsh with lemon juice and scallions and scampi butter. Plate by putting the grits in the center of the plate or bowl and arrange shrimp around it, pouring sauce over the top. Garnish with white cheddar cheese and scallions.