Hell's Kitchen contestant Jessica Lewis is treating 69 News to one of her signature dishes. Jessica is a 2004 graduate of Parkland High School. She currently works as a sous chef in New York but recently competed on Chef Gordon Ramsey's Hell's Kitchen on FOX.
Pan-seared wahoo – spring vegetable succotash – lemon thyme vinaigrette
4-6 oz. Wahoo filet (skin on)
Salt & Pepper to taste
4 oz. butter for basting
Spring vegetable succotash
½ c. corn (2 corn cobs)
½ c. red cherry tomatoes
½ c. yellow cherry tomatoes (cherry heirlooms are great too!)
1 c. sugar snap peas
1 T. minced garlic
1 T. fresh basil chiffonade
1 T. finely chopped chives
1 T. butter
Salt & pepper
Lemon-Thyme Vinaigrette (yield approx. 2/3 c.)
1/2 c. olive oil
1/8 c. sherry vinegar
2 Lemons squeezed
2 Tbsp. fresh thyme (finely chopped)
1 Tbsp. Brown sugar
Salt & Pepper
1. Using non-stick pan, add small amount of canola oil to just cover bottom of pan. Heat on high until the pan is just about to smoke, add the Wahoo fillet skin side down pressing gently on the filet. Immediately put in oven at 400 degrees F for about 5-6 minutes. When removing from oven, skin should be crispy. Season skin side with salt.
2. Bring a small pot of salted water to a rolling boil. Add snap peas, when peas turn bright green, after about 1 minute, remove and place in icebath. After cooled, remove from icebath onto papertowel. Split peas in half length-wise.
3. Heat a saute pan on medium-high heat, add butter, heat until melted. First add corn and saute until lightly browned. Next add cherry tomatoes, snap peas and garlic - saute for about 1-2 minutes, until hot and garlic is cooked through. Season with salt and pepper to taste. Take pan off heat, last add basil and chives, stir.
4. To make vinaigrette - combine all ingredients and whisk to create a broken vinaigrette or blend in blender to emulsify. Enjoy!