Chef Allen’s Seafood Grill
Yes, we have changed the sign above the restaurant. It is a sign of the times. Replacing the Chef Allen’s lettering with the Chef and adding the phrase Seafood Grill. The change has been very very good. Chef Allen’s new look as a seafood grill is more open, modern and approachable. The pricing is a lot more reasonable. The new menu is deliciously creative and focused on local seafood, perhaps the best seafood cooked in Miami.

These unique classes feature a cooking demonstration by Chef Allen Susser along with dinner. Watch Chef Allen as he prepares each of the three courses with step-by-step instructions. Guests will receive a packet of recipes and a personally autographed copy of Chef Allen’s cookbook – The Great Mango Book.

Everything you wanted to know about Stone Crabs but were afraid to ask. This class is an interactive demonstration limited to 16 guests.

• Stone crabs with home made mustard sauce
• Stone crab salad with grapefruit and coconut milk
• Bubbling stone crab cobbler

The warm Atlantic Ocean waters provide South Floridians with a bounty of fresh seafood. Despite the widespread availability of fresh seafood many cooks remain timid about preparing seafood at home. Many cooks ponder: How do I know if the fish is fresh? Knowing whether it is undercooked or overcooked? How do I filet a whole fish? This class will arm you with skills you need to prepare seafood with confidence and flair.

• Mixto Local Fish Ceviche
• Shrimp and Mango Curry
• Fennel Crusted Yellowtail Snapper

Expand your culinary knowledge by participating in these “hands on” cooking classes. By using the finest ingredients available students will train their palate and their cooking skills. Participants will learn the basics cooking techniques as well as explore innovative trends. The cooking craft classes will provide a thorough yet fun approach to learn techniques of cooking popular sauces and mastering how to blend the myriad of flavors that come from up Miami’s diverse ingredients and cultures.

The Holiday Season is a time for gatherings with friends and family, festive parties and cultural and religious celebrations. Food is often the focus of these gatherings. Cover the bases for turning your holiday gathering into a celebration of flavor with spices.

• Sour Orange Mojo Turkey with Green Apple Stuffing & Cranberry Star Anise Chutney
• Jicama, Mango & Watercress Salad with Spiced Pecans
• Banana –Pumpkin Spice Pie

Cooking on the barbeque grill is quick and tasty and lots of fun. Take your grill skills to the next level. Learn how simple recipes for rubs and marinades can add both flavor and tenderness to meats, chicken and fish.

• Grilled Swordfish with Hot Thai Tomato Salsa
• New York Sirloin Steak Frites with Chimichurri
• Grilled Cornish Hen with Chili Sweet Potato Wedges

Call 305-935-2900 or click here to make a reservation.

On the last Wednesday of the month, October 28th, we will have a wine tasting along with complimentary finger foods from 6:00 – 7:00, each evening we offer a delicious wine paired menu.

Call 305-935-2900 or click here to make a reservation.

Ingredients to Serve-4
The influence Indian fare has on Palm Tree Cuisine is immense. The intense flavors of toasted spices and the creamy textures offered by cooling yogurt dips easily complement signature fish from other tropical regions. Here, I like to think of the spice as harmony and the raita as counterpoint to the melody of Hawaii’s mahi-mahi.

4 Large Scallions 2 Teaspoons Fennel Seeds 1 Teaspoon Cumin Seeds 1 Teapoon Coriander Seeds 1 Teaspoon Whole Black Peppercorns 2 Whole Star Anise Pods 2 Teaspoons Kosher Salt 1 Teaspoon Thyme Leaves 4 6oz Mahi-Mahi Fillets 1 Cup Plain Yogurt 1 Large Orange, Zested & Segmented 1/8 Teaspoon Ground Cayenne Pepper 2 Tablespoons Finely Chopped Fresh Mint 2 Tablespoons Olive Oil

To Prepare:

Cut the scallions into very thin rounds starting at the white section and going halfway up the pale green section (do not use the green parts). Put them into a small bowl filled with ice-cold water. Cover and refrigerator for 1 hour. Drain and squeeze out as much moisture as possible from the scallions. Set aside.

In a dry pan over medium heat, toast the fennel seeds, cumin seeds, coriander seeds, whole black peppercorns, and star anise until aromatic, approximately 1-2 minutes. Add the salt and thyme and crush the spices in a spice grinder. Reserve 1 tablespoon of the spice mixture. With the rest, season the mahi-mahi on both sides and set aside until ready to cook.

In a bowl, whisk the yogurt lightly with a fork until smooth and creamy. Mix in the orange zest, 1 tablespoon of toasted spice mixture, and cayenne. Stir in the scallions and mint. Chill raita until ready to use.

Pre-heat a black steel pan. Drizzle olive oil over mahi-mahi. Brown the fillets well on the first side for 3 minutes. Turn them carefully and pan-sear for another 2-3 minutes until tender. Remove the fish from the heat to a colorful platter. Garnish with raita and orange segments.

View More Of Chef Allen's Recipes!

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