Fast and Easy Plate-Cooked Fish Paillard with Ginger, Garlic, and Tomatoes

Preparation info
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By Jeremiah Tower

Published 2002

  • About

What the black bean cake did for the Santa Fe Bar and Grill in Berkeley, this paillard of fish did for Stars in San Francisco. I developed it with the same purpose: to present, at the opening of a restaurant, a fast, new, easily cooked, foolproof, and easily understood dish. With a little advance chopping and slicing, you can serve this winning dish in five minutes.

I call this dish a “pa