Chef Steven Phelps’s restaurant Indigenous is a favourite among locavores, especially for his genius with fresh fish and sustainable seafood. Phelps and his team work closely with local fisherman, artisans, and farmers to maintain the highest quality in everything they serve. The best restaurant in Sarasota, dining at Indigenous is a culinary highlight when we drive over from Longboat Key. Phelps's menu of seasonal American cuisine changes progressively throughout the year based on peak ingredient availability, but there's one dish that's always on the menu. The Wild Mushroom Bisque with truffle rye croutons. It's is the chefs signature soup, and for good reason. It is quite simply the best soup I've ever tasted. Made from an earthy blend of porcini, shiitake and cremini mushrooms, there are customers who order it by the quart and have it shipped across the globe so they can enjoy it year round. Having savoured the golden elixir, I could very well be next on that list.
The incredible menu at Indigenous
Glass of Prosecco to begin the evening
Thai Green Curry Fish Dip with nori crackers and fresh vegetables
Wild Mushroom Bisque with truffle rye croutons, is the signature soup on the Indigenous menu, and made from an earthy blend of porcini, shiitake and cremini mushrooms
Niman Ranch Iberico Pork Chop with dijon hollandaise, caramelized brown sugar,
bacon & broccoli potato hash
Benton Lane Estate Grown Pinot Noir from Oregon's Willamette Valley
American Red Snapper from Madeira Beach, with citrus butter sauce, jerk spice, zucchini & potato hash, and crispy sweet potato
Figuière Magali Côtes de Provence Rosé
Sous Chef Doug Baird (L) busy in the kitchen creating this evenings outstanding dinner Chef Steve Phelpsphoto courtesy Peter Acker/Edible Sarasota
photo courtesy of Kim Longstreet
Pan-seared Gulf Amberjack with Griddle Cake
Serves 4Recipe courtesy of chef Steve Phelps
Griddle Cake:
3 cups Florida corn kernels
2 cups Florida corn, puréed
3 eggs, beaten
2 1/4 cups grated white Cheddar cheese
2 1/4 cups flour
1 1/2 teaspoons baking powder
1 cup whole milk
salt and pepper
Jalapeño Basil Purée:
1 jalapeño, seeded and diced
2 cups basil leaves
1/4 cup rice vinegar
1 tbsp sugar
2 tbsp honey
1 clove garlic
1 cup olive oil
Tomato Jam:
4 red tomatoes, coarsely puréed
1 shallot, sliced
2 cloves garlic, sliced thin
1 tbsp mustard seeds
2 tbsp honey
Juice of 1 lime
2 tbsp fresh basil
1 tbsp fresh tarragon
1/4 cup sugar
2 tsp red pepper flakes
Pan-Seared Amberjack:
4 6-ounce filets
For the griddle cakes, mix the corn, purée, eggs and milk in a large bowl. In a separate bowl, mix the flour and baking powder. Add the flour mixture to corn mixture. Add cheese, salt and pepper. Pour into buttered or oiled skillet and brown on both sides. Set aside and keep warm.
For the purée, place all ingredients in blender and purée on medium high until smooth, about 30 seconds.
For the jam, put all of the ingredients in a non-reactive sauce pot. Cook on medium heat, stirring occasionally, until most of the liquid is absorbed. Cool.
Sprinkle both sides of the fish with salt and pepper. In a medium non-stick skillet, heat 2 tablespoons of oil. When the oil is almost smoking, gently place the filets in the skillet. Sear on first side for 2 minutes, until golden brown. Flip and sear for 1 minute. Remove from the pan and finish in a 450°F oven for 5 minutes. The fish should be firm to the touch when finished. To plate, spread basil jalapeño purée on each plate. Put a corn cake on top of the purée, then gently place fish on each griddlecake and top with tomato jam.
Thai Green Curry Fish Dip
Serves 4-5
Recipe courtesy of chef Steve Phelps
Green Curry Paste:
1/2 cup onion, diced
1/2 cup lemongrass, chopped
1/2 cup ginger root, grated
8 cloves garlic
1 cup basil, chopped
1 cup cilantro, chopped
3 red Thai bird chiles, sliced
1 jalapeno pepper, chopped
1/3 cup fish sauce
1/3 cup lime juice
1/2 tbsp curry powder
1/2 tbsp ground cumin
1/2 tbsp ground coriander
1/2 tbsp brown sugar
Thai Green Curry Fish Dip:
1 lb cream cheese, softened
1/2 cup mayonnaise
4 tbsp green curry paste
24 oz baked whitefish, such as grouper, snapper, halibut, or perch, chopped
Salt and pepper
Place all of the green curry paste ingredients into a food processor and purée until as smooth as possible. Set aside.
Place the cream cheese, mayo and curry paste into a food processor. Blend until smooth and place in a mixing bowl. Stir in the baked fish, and season with salt and pepper. To serve, spoon the fish dip into a mason jar or serving bowl, with some crackers or fresh veggies.
