Long, long ago… “catering” conjured up images of mushy pasta or limp lettuce leaves. These days, that stereotype couldn’t be further from the truth, especially with players like Urban Palate in the game! Urban Palate is a boutique catering company based in downtown Los Angeles.Their mantra? Food should be a true reflection of both your purpose and personality. Gaining inspiration from fresh, seasonal ingredients provided by local farms, creameries and vineyards- they never disappoint. Today, we’re excited to welcome their team into the Rue Kitchen, preparing a dish that highlights the very best flavors of summer.

Opah, a Pacific catch also known as moonfish, is a firm fish with medium fat content, making it perfect for summer grilling! TIP: It can be a bit tricky to find, so check with your local fish market OR substitute swordfish or mahi mahi. They’ve prepared it with a seasonal papaya salad topped with fresh basil oil. Yum!!

PAPAYA SALAD INGREDIENTS:
1 cup shredded carrot
2 cups shredded green papaya
1/3 cup sugar
1/3 cup fish sauce
1/3 cup lime juice
Large handful of mint leaves, roughly chopped
Salt & pepper to taste

DIRECTIONS:
Put veggies into large bowl and add remaining ingredients. Toss until mixed.

COCONUT BROWN BUTTER INGREDIENTS:
1/2 lb. butter
1/2 cup unsweetened toasted shredded coconut
Cheese cloth

DIRECTIONS:
Sauté butter on medium-high heat until butter turns golden brown.

Strain with cheese cloth.

Add coconut!

GRILLED OPAH INGREDIENTS:
4 (6 oz.) portions of Opah
Salt & pepper to taste
Coconut Brown Butter

DIRECTIONS:
Season fish with salt and pepper.

Grill 2 minutes on each side (depending on thickness of fish) and let rest.

Drizzle with Coconut Brown Butter.

BASIL OIL INGREDIENTS:
2 cups pulled basil leaves
1 teaspoon lemon juice
1 cup olive oil (not extra virgin)

DIRECTIONS:
Blend ingredients. Add salt and pepper to taste.

TO PLATE:
Pile papaya salad onto a plate and top with grilled opah. Drizzle with basil oil and enjoy!!