Chef Kevin Chong of Chef Mavro Restaurant in Honolulu, Hawaii shows us the beautiful Big Island Sablefish.
His dish was originally created for the September 2009 Deep Plate Exercise. It consists of confit of Big Island Sablefish, Ogo-Vierge Crust, Salsa Verde, and Fish Skin Chicharron.
*Photo by: Mark “Gooch” Noguchi.