Chef Chatter

3 ways to bring coastal vibes to your menu

Rafael Vallejo III, the executive chef and Food and Beverage Director of the Hilton Garden Inn and Holiday Inn resort in Fort Walton Beach, Florida, says transforming what some would call "trash fish" or "bait" into something rich and delicious is one way to offer coastal vibes at an affordable price point.

Rafael Vallejo III, the executive chef and Food and Beverage Director of the Hilton Garden Inn and Holiday Inn resort in Fort Walton Beach, Florida, is passionate about serving delicious coastal food at an affordable price. Provided

December 2, 2021

Good food doesn't have to be lavish and expensive if you source what is abundant and challenge yourself to find those ingredients at a lower cost. Sometimes, that means learning to cook, eat and enjoy what some would call trash fish or bait, which can easily be transformed into something rich and delicious.

For instance, during summer months, bonito — used mainly as bait for larger fish — are abundant, easily caught and make a great tuna alternative if harvested correctly. I also love adding coconut and citrus to my recipes. Zest up your menu with orange, lemon, lime, and even grapefruit. A little squeeze of citrus goes a long way in coastal fare.

1. Food for the mind and soul: What's under the shell?"
There's something about a bowl of classic steamed or sautéed mussels in a garlicky herb wine sauce finished with fresh Roma tomatoes — it truly warms the soul. With a bit of crispy bread dipped in the sauce, you can satisfy that bread and butter craving while still serving a meal that's high in protein, vitamins and minerals. Once we move into cooler months, shrimp start to thrive and tend to get very large. This would be a better time to indulge in prawns and other crustaceans.

2. Sustainable and organic eating to stay healthy in the pandemic
Throughout the pandemic, I've loved using ingredients and spices that boost the immune system. Foods like cabbage are better for digestion and provide a great source of fiber, for example. And going into the fall and winter months, it's easy to use spices such as turmeric, cinnamon, ginger and garlic in your recipes. Don't forget about herbs like rosemary and thyme that are very helpful as well with their antiseptic properties. Did you know that thyme is the main ingredient in Listerine? They all help the immune system and keep the body better defended.

3. Transparency, hygiene and quality
The most critical thing about fish is to keep them alive as long as possible. You want to ensure that the fish is as fresh as it can be, and if it's already dead, use ice to keep it cold for as long as you can.

Personally, I like to bleed out my fish. This involves cutting the lower gills artery and letting the fish bleed out for a few minutes. It's not the most glamorous process, but it is an important one when it comes to flushing out any wild tastes and clearing up the meat for later. It's a process that needs to be done immediately before the fish is deceased. You should also remember to sanitize your hands regularly when dealing with fish.

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