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CONTACT:
Leah Ross leah@bordergrill.com 213.542.1100 ext. 10  Photo copyright Fran Gealer
MARY SUE MILLIKEN & SUSAN FENIGER | |
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Mary Sue Milliken and Susan Feniger, two of America's most beloved chefs, are hands-on owner-operators of the popular and critically acclaimed Border Grill restaurants in Santa Monica and Las Vegas, serving upscale, modern Mexican food in a hip, urban cantina setting. The pair also own and operate Ciudad restaurant in downtown Los Angeles, featuring the bold, seductive flavors of the Latin world. And with the onset of the gourmet food truck phenomenon in metropolitan America, Mary Sue and Susan are very excited about their latest endeavor--the Border Grill Truck! In addition, Susan recently took on a solo venture, Susan Feniger's Street, exploring the culinary horizons beyond Latin cuisines with a spin on street foods from around the world. Business partners for over 25 years, Mary Sue and Susan are prolific in many media outlets. They are authors of five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine. They are television veterans, starring in nearly 400 episodes of Food Network's popular "Too Hot Tamales" and "Tamales World Tour" series. And in 2010, Susan is set to compete on the second season of Bravo's "Top Chef Masters". Since 1996, they have had several homes on the radio dial in Los Angeles, including KCRW, KFWB and KFI. In addition, Border Grill and Ciudad dishes starred in the 2001 Samuel Goldwyn feature film, "Tortilla Soup." Mary Sue and Susan are also the creators of a line of signature peppermills and salt mills manufactured by Vic Firth Gourmet. Mary Sue and Susan are active members of the community, playing leading roles in many charities, notably Share Our Strength and the Scleroderma Research Foundation. They also are passionate about the environment and practice many eco-friendly policies at their restaurants, including serving only sustainable seafood as part of the Monterey Bay Aquarium Seafood Watch program.
Why Alaska?
"Wild Alaska Halibut Veracruzana is one of our most popular dishes at Border Grill. Alaska halibut is one of our favorites because it sears well in the pan, cooks evenly without flaking, and doesn't overcook easily, which makes it a good choice for a party. Plus, it's sustainable!" ~ Chefs Mary Sue Miliken and Susan FenigerWild Alaska Halibut Veracruzana
Serves: 4
Ingredients:
1 1/2 lbs. boneless, skinless Alaska halibut, cut in 4 portions3 Tbsp. extra virgin olive oil Salt and freshly ground black pepper, to taste 1 small yellow onion, thinly sliced 2 cloves garlic, minced 2 to 3 jalapeños, stemmed and sliced in 1/4-inch disks 1 lime, cut into 8 wedges 1 tomato, cored and seeded, cut in strips 1/2 bunch fresh oregano leaves, roughly chopped 1/2 cup Spanish green olives (picholines), sliced 1/2 cup white wine 3/4 cup fish stock or clam juice Preparation:
To Serve:
Serve immediately in soup plates with a generous puddle of broth and garnish of vegetables atop.
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Chef Recipes:
Blackened Wild Alaska Cod with Fennel and Orange Salad by Chef John Besh Wild Alaska Halibut with Mushrooms and Roasted Fingerling Potatoes by John Besh Lacquered Wild Alaska Salmon in Butter Lettuce Cups with Vietnamese Dipping Sauce by John Besh Grilled Wild Alaska Cod Tacos by John Besh Wild Alaska Seafood Hobo Packs by Chef John Ash Chipotle-Glazed Wild Alaska Salmon with Spicy Peanut Salsa by Chef Rick Bayless Pan Roasted Wild Alaska Halibut with Morel Confiture, Sweet Pea Risotto and Morel Tea by Chef John Besh Oven Roasted Stuffed Alaska Halibut by Chef Naomi Everett Alaska Salmon and Lacinato Kale with Apple-Bacon Vinaigrette by Chef Maria Hines Wild Alaska Whitefish Chowder by Chef Christine Keff Wok Fried Whole Wild Alaska Dungeness Crab with the Three G's: Garlic, Ginger and Green Onion by Chef Brian Malarkey Wild Alaska Halibut Veracruzana by Chefs Mary Sue Milliken and Susan Feniger Wild Alaska King Crab Cakes with Apple, Fennel, Radish Slaw, Meyer Lemon Dressing. by Chef Ryan Nelson Sautéed Alaska Weathervane Scallops with Citrus Salad and Avocado by Chef Ben Pollinger Slow Roasted Wild Alaska Halibut with Potato-Mushroom Hash by Chef Barton Seaver Coriander & Fennel Encrusted Wild Alaska Salmon in a Citrus Emulsion by Chef Robert Wiedmaier Roasted Alaska Cod with Olive, Lemon & Potato Salad by Chef Jason Wilson |
