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'Top Chef' Tiffani Faison Gets A Taste Of Provincetown15:59

This article is more than 8 years old.
Carpaccio of Blue Marlin (Robin Lubbock/WBUR)
Carpaccio of Blue Marlin (Robin Lubbock/WBUR)

Boston chef Tiffani Faison, runner-up from Season 1 of Bravo's "Top Chef," heads to the Taste of Provincetown this weekend to subject three of P-Town's greatest culinary minds to her own QuickFire Challenge (the 60-minute or less cooking competition from "Top Chef").

Faison joins us as she gets ready to open Sweet Cheeks, a barbecue restaurant in the Fenway. Also joining us is one of the competitors in this weekend's competition, executive chef Laurence deFreitas of The Mews in Provincetown.



Recipe (PDF)

Serves two as an appetizer.

6 oz Blue Marlin cleaned fillets
2 teas, minced garlic
1 tbls Extra Virgin Olive Oil
2 teas, mixed Smoked Sea Salt and Kosher Salt
2 tbls freshly squeezed Lemon Juice
1 teas freshly ground Black Pepper
1 tbls Tokibo, either Red or Orange
3 tbls Japanese Seaweed Salad

Thinly slice the Marlin,lightly pounding it between two layers of Plastic Film to get it to about 1/8"
Place on a chilled serving plate and rub the Marlin with the Garlic. Season with the Sea Salt/Kosher Salt mix,
then the Black Pepper, Drizzle the Lemon Juice and Extra Virgin Olive Oil over the Fish.
Garnish with the Tokibo(flying fish roe) and the Seaweed Salad.

Serve with crusty Italian or French Bread.

This segment aired on August 24, 2011.

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