Rick Becker, Executive Sous Chef of Elkridge Club in Baltimore, says his tropical mahi-mahi dish is intended as a light yet satisfying meal, ideal after a round of golf or a long day at work.
“A mentor introduced me to the technique of forming fish into logs for a thicker, uniform cut,” says Becker, “and I aimed to elevate the dish beyond the usual rice accompaniment.”
The dish features yuca cakes, mango-lime purée, and a vibrant, tropical fruit salad of kiwi, pineapple, and raspberry.
“The focus is on simple, fresh ingredients that highlight the beauty of nature,” Becker notes, “resulting in a delicious and visually appealing plate.”
