Sweet n spicy whitefish


Chili n arborio encrusted whitefish with a smokey grilled vegetable salad atop a sweet orange beurre blanc garnished with sweet and spicy candied walnuts

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About the Renegade Chef

We started this company a few years back because we love food. More importantly we love great food. Myself, i love weird food. We started off doing tapas paired wine tastings, and the occasional private dinner or event, and have enjoyed working all over metro detroit putting on pop up restaurants or brunches. We aim to build a network of like minded and passioned people. We hope you'll enjoy following our journey, and seeing what cranks out of the renegade kitchen.

4 thoughts on “Sweet n spicy whitefish

    • lightly toast arborio rice, then grind it up in a spice grinder. I mixed it with some seasonings, chilli powder, a little cayenne, salt and pepper, and used that to bread the white fish. As for the beurre blanc, use equal parts white wine, and white vinegar, and double heavy cream, and let it reduce to about a third the volume, until its nice and thick. Have some diced butter ready (to taste( and remove from heat, and whisk the butter in one piece at a time. Season to taste with salt, brown sugar, and fresh squeezed orange juice, and add the zest of one orange. The vegetables were tossed in a vinaigrette of olive oil, lemon juice and a touch of liquid smoke. The walnuts are toasted halfway, then dipped in a mixture of water, brown sugar, cayenne, and fresh ground black pepper, then back in the oven for a few minutes. I hope that answered your questions. I wish i could be more specific, but I made that dish quite some time ago

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