U.S. Olympians Get Taste Of Fresh From Florida Fare
July 30, 2012 
In between competitions, athletes of the U.S. Olympic team are refueling with Fresh From Florida food at the 2012 Summer Olympic Games in London. Florida Chef Justin Timineri of the Florida Department of Agriculture and Consumer Services (FDACS) is in London for the 2012 Olympic Games, serving Fresh From Florida seafood to members of the U.S. Olympic team as part of BP’s “Spirit of the Gulf” initiative.
Chef Timineri is preparing and serving Crispy Pan Seared Florida Gulf Swordfish and Florida Firecracker Corn Relish with a side of Spicy Blueberry BBQ Sauce at two events hosted by BP, where more than 1,000 attendees, including U.S. Olympic athletes, their families, and friends, will gather to celebrate Team USA.
♦ Stay tuned as Florida Grower will be following up with Chef Justin to recount his Summer Olympics experience.
Recipes:
Crispy Pan Seared Florida Gulf Swordfish
(Yield 6 servings)
- 6 5-ounce filets fresh Florida Gulf swordfish
- ½ cup cornstarch
- ½ cup fresh parsley, chopped fine
- ½ cup canola oil
- Black pepper, fresh ground to taste
With a sharp knife score the skin of filets in a crosshatch pattern. Pat filets with paper towel until completely dry. Refrigerate until time to cook. Preheat large sauté pan on medium high heat. Lightly dust the skin side of the fish with parsley and then corn starch. Season the filets lightly with sea salt and fresh ground pepper to taste. Add oil to coat the bottom of the heated pan. Carefully lay the filets in the pan skin side down. Cook for 3 to 5 minutes on both sides until skin is crispy and filets are done. Cooking time will vary depending on the thickness of the filets. Keeping filets skin side up, transfer to platter.
Florida Firecracker Corn Relish
(Yield 4 Servings)
- 2 tablespoons fresh lime juice
- 1 small jalapeño, seeded and coarsely chopped
- 1 ½ teaspoons Florida honey
- ¼ teaspoon cumin
- ¼ cup vegetable oil
- Kosher salt and freshly ground pepper to taste
- 4 cups fresh Florida corn kernels (from 4 ears)
- 6 medium Florida radishes, halved and thinly sliced crosswise
- ½ cup coarsely chopped Florida flat-leaf parsley
- ¼ small red onion, thinly sliced
To make the dressing, mix the lime juice, jalapeño, honey and cumin in a medium sized bowl. Add the oil and whisk until combined. Season the vinaigrette with salt and pepper to taste. Combine the corn, radishes, parsley, and red onion with the vinaigrette and mix well. Season the relish with salt and pepper to taste.
Spicy Florida Blueberry BBQ
(Yield 6 servings)
- 2 teaspoons vegetable oil
- 1/4 cup minced Florida onion
- 1 tablespoon minced fresh Florida jalapeno, seeded
- 1/4 cup ketchup
- 1/4 cup rice wine vinegar
- 3 tablespoon light brown sugar
- 3 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 2 cups fresh Florida blueberries
- Salt and fresh ground pepper to taste
Heat the oil in a non-reactive saucepan. Add the onion and jalapeno and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the blueberries ketchup, vinegar, sugar, mustard and hot sauce and bring to a simmer. Simmer over low heat, stirring until thickened, about 10 minutes. Puree the sauce in a blender or food processor until smooth. Pass through a Fine strainer or sieve. Taste and adjust seasoning with salt and pepper. Serve at room temperature.
For more information about Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services, visit http://www.florida-agriculture.com/consumers/fnr/recipes/.