Childhood friends Eric Lemonides and Executive Chef Jason Weiner recently opened a Palm Beach location of their award-winning restaurant Almond, which already boasts popular outposts in Manhattan and the Hamptons. “There is nothing more Florida than fresh seafood,” says Weiner. “The striped bass is a little bit of the OG Almond in the Northeast, brought south to accompany the in-season, locally sourced produce and ingredients that we pride ourselves in serving. It is light, yet packed with flavor.”
Yields 4 Servings
3 cups vegetable stock
1½ cup wheatberries
1½ cup tightly packed picked parsley, mint and cilantro leaves
3 scallions, thinly sliced
1½ cup diced cucumbers
1½ cup diced tomatoes
½ cup lemon juice
½ cup olive oil
Salt and Pepper to taste
1 cup Greek yogurt
1 tbsp harissa
Four 6 oz portions striped bass
1 bunch baby carrots (scrubbed but not peeled, split in half)
1 tbsp canola or another neutral oil
- Simmer wheatberries and vegetable stock until the wheatberries are tender (½ hour to 1 hour). Strain wheatberries (save the stock for future use) and spread out on a baking tin or sheet tray. Allow to cool in the fridge.
- While the Wheatberries cool, finely chop your herbs. Transfer cooled wheatberries to a mixing bowl. Toss with herbs, diced vegetables, olive oil and lemon juice. Season both sides of the fish with salt and pepper.
- For the harissa yogurt, whisk the yogurt and harissa in a bowl. Season with salt to taste.
- Sear the fish skin-side down on medium heat with 1 tbsp canola. After about 4 minutes, flip the fish and cook for another 2 minutes. Take the fish out of the pan and add the carrots. Gently caramelize in the pan for a few minutes.
- To serve, smear a nice dollop of the yogurt around a serving platter. Scatter the tabouleh and put the fish on top. Garnish with a little bit of the chopped herbs, your roasted carrots and a drizzle of olive oil.
207 Royal Poinciana Way, Palm Beach; 561.355.5080; almondrestaurant.com