CHEF GERARD VIVERITO

There's a new trend in cooking called functional cooking and it takes healthy foods to the next level. Chef Gerard Viverito has some simple tips for adding all-natural, beneficial ingredients to foods that you may be already eating.

July 16, 2013 9:59:14 AM PDT
There's a new trend in cooking called functional cooking and it takes healthy foods to the next level. Chef Gerard Viverito has some simple tips for adding all-natural, beneficial ingredients to foods that you may be already eating.

These ingredients can actually increase your meal's nutritional value without changing its taste or texture, plus they are easy to find at your local grocery stores.

www.Palmoilhealth.org
www.Passionfish.org

RECIPES

Seared and Steamed Halibut In Vegetable Broth

INGREDIENTS
Serves: 4
1 lb Pacific Halibut fillet, cut into 4 oz boneless, skinless portions
4 fl oz Malaysian Red Palm Oil
1 Cup Yukon Gold Potato, Diced
1 Cup Carrot, small dice
2 Ea. Leeks, thinly sliced crosswise
1 Ea. White onion, julienned
1 Cup Tomato, peeled and diced
1/4 Cup Minced garlic (about 10 cloves)
1 tbsp finely chopped fresh ginger
1 tsp lemon zest
3 Cups vegetable broth
3 tbsp chopped cilantro

DIRECTIONS Place a large sauté pan over medium hig heat. Add the oil and heat until hot. Place the halibut fillets in the pan and sear to a light golden color. Gently remove, add the vegetables and heat until aromatic. Add the liquid and remaining ingredients except the cilantro to the pan, bring to a simmer, add halibut back to pan, and cover for 6 minutes or until halibut is just cooked through.

Uncover, add cilantro, and cook 2 minutes longer.

Green Papaya Salad
Makes 4-6 servings.

4 cloves garlic
2 to 4 Thai bird chiles, stems removed
2 Tbs tamarind paste
1/4 cup lime juice
4 Tbs fish sauce
3 Tbs palm sugar or agave syrup
4 cups green papaya (about one medium papaya)
1 cup long beans (cut in 2? lengths) or other green beans
1 cup cherry tomatoes, halved
1/2 cup peanuts, roughly chopped
1/2 head leaf lettuce
1 Tbs thai basil and mint for garnish

    1. Make dressing: In mini-food processor, combine, garlic and chilies together and spin to rough chop. Add tamarind, lime juice, fish sauce and palm sugar. Process until all ingredients are combined.
    2. Peel and cut open green papaya. Shred the papaya in a food processor. Place into a large wooden bowl. Add in beans, tomatoes and pound the ingredients with a mallet to release flavors.
    3. Toss salad with dressing and half the peanuts. Serve on a bed of leaf lettuce, Top with more peanuts and garnish with thai basil and mint.

ABOUT CHEF GERARD VIVERITO

Director of Culinary Education / www.passionfish.org

Chef Viverito is the Director of Culinary Education for Passionfish, a non-profit organization dedicated to teaching and promoting environmentally sound alternatives to endangered seafood species. He travels around the world educating, consulting and demonstrating cooking using sustainable seafood products to ensure fish for our future

Chef Viverito has dedicated a large part of his career to what he terms "functional cooking". This is where he adds nutritional ingredients to dishes to gain healthful results. He is well known for his ability to lower the glycemic index value of food, add omega fatty acids, and whole proteins to dishes without compromising the texture or taste. He appears regularly on radio and television programs demonstrating this as well as consulting clients on their dietary needs.


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