Chef Jason Wilson, named one of the 10 Best New Chefs in 2006 by Food & Wine magazine, is the owner and executive chef of the critically acclaimed CRUSH restaurant in Seattle. "Modern American Cuisine" is how Jason describes his style of cooking. A big supporter of local growers and producers, he emphasizes organic ingredients and seasonal products, capturing the purest expression of each season's offering. Jason's cuisine partnered with the leadership of partner Nicole Wilson has given CRUSH many accolades, including 3.5 star reviews from both Seattle publications, Seattle Magazine & Seattle Metropolitans' list of very Best Restaurants, Wine Spectators Award of Excellence, 2007 as well as being featured on such well known television programs as Rachel Ray's Tasty Travels, Martha (Martha Stewart), Fine Living's "I want your Job" and PBS's "Chef's a Field" to list a few.

Jason's prowess in the kitchen, warm personality and charisma have led him to many special events: a guest chef on Holland America Line cruises, at the Epicurean Week at Maliouhana, Anguilla, a visiting chef at the Bermuda Gourmet Getaway, and a member of the host chefs for the International Pinot Noir Celebration in Oregon among a few.

A 1995 graduate of the esteemed California Culinary Academy in San Francisco, Jason's passion for excellence and culinary knowledge brought him to some of the most influential kitchens in San Francisco, working with Albert Tordjman of the Flying Saucer, Michael Mina of Aqua & Jeremiah Tower of Stars. Jason's journey continued with years working at Stars Singapore, traveling and cooking extensively throughout Southeast Asia. Apprenticeships in France, Paris & Tain Hermitage working with pastry exposed Jason to a deep rooted sensibility of pastry technique. Eventually settling in Seattle, where he met real life & business partner Nicole Wilson, they opened CRUSH in 2005, as part of a lifelong dream to create together.

4 - 6 oz. Alaska cod fillets
8 each green olives (cerignola or Lucques preferably), slivered, pits removed
10 each pitted Nicoise olives, slivered, pits removed
Zest of 1 lemon, chopped
1 Tbsp. fresh marjoram, chopped rough
1 Tbsp. fresh parsley (Italian), chopped rough
2 Tbsp. sherry vinegar
1/4 cup extra virgin olive oil
1 tsp. smoked paprika
1 Tbsp. chopped garlic
1 Tbsp. chopped onion
3 medium Yukon potatoes
Canola or vegetable oil, to sauté
Salt and pepper, to taste

1. Pre-heat oven to 425 degrees. Peel the potatoes and place them in a sauce pot, cover with cold water and boil for 8 minutes, turn off the heat and allow 10 minutes for them to cool in the liquid.
2. Remove from liquid and slice the potatoes into large rings that are 1/3 -1/2 inch thick. Place the slices in a baking pan (glass or otherwise) by laying them evenly, in a shingled fashion.
3. Reserve at room temperature. Simmer the garlic and onion in olive oil for four minutes on medium heat or until fragrant, add the sherry vinegar and smoked paprika, simmer for another two minutes and pour over the potatoes. Bake potatoes for 10 minutes at 425 degrees, remove from oven and cool.
4. Season the cod fillets with salt and pepper.
5. In a sauté pan, on medium high heat, place the cod fillets evenly apart and sauté until golden brown or roughly 4 minutes. Place the cod in the oven, do not turn the filets.
6. Add the lemon, olives and herbs to the potatoes, toss them lightly and gently, place an even amount of potato salad on 4 plates.

Remove cod after 4 minutes, place cod on top of potatoes and garnish by spooning the remaining sauce from the potato salad over the top of the fillets. Download this recipe