Fish Paillard with Ginger, Garlic, and Tomatoes

Preparation info
  • Serves


    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

What black bean cake did for the Santa Fe Bar & Grill in Berkeley, this paillard of fish did for Stars in San Francisco. I developed it with the same purpose: to have at the opening of a restaurant a fast, new, easily cooked, and easily understood dish. It was an instant hit, and can be with you at home. With a little advance chopping and slicing, you have a winner in five minutes. I call thi