Triple Tail Aioli
A member of the snapper family and common in our warm Gulf waters, Tripletail is an excellent, locally sourced protein. It’s also high in omega-3 fatty acids, which, when balanced with omega-6 fatty acids, help fight inflammation, boost the immune system, reduce the risk of heart attacks and strokes, and reduce the risk to certain cancers. This particular snapper is meaty and takes on the flavors of whatever it is prepared with. This makes it an ideal canvas for Chef Acol to work his culinary magic. He chose to use a citrus beurre blanc, which features yuzu. Don’t fear the butter, a staple ingredient in a beurre blanc, it’s rich in trace minerals and has the perfect balance of omega-3 and omega-6 fatty acids, not to mention that cholesterol (within reason) is actually necessary to maintaining intestinal health. The fish is presented atop perfectly steamed asparagus and a serving of sticky white rice. The white rice was a nice change from our love affair with brown rice, and is high in folate and thiamine (vitamin B1), which may help boost the immune system.
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