The delicious Maple Sumac Tilefish with Blistered Corn, Tomato Confit and Squid is just one of many amazing menu items you may see on the menu at Haven, located on W Morrison Ave. in South Tampa. This recipe gives you an inside glimpse into the creativity, innovation and hard work Haven’s culinary team puts into each of their dishes.

Ingredients

TILEFISH AND MAPLE SUMAC RUB

4-6 6 oz. portions of Tilefish with skin on
1 teaspoon turmeric
1 teaspoon fennel pollen
1 teaspoon dried parsley
1 teaspoon cumin
2 teaspoons Turkish pepper
2 teaspoons sumac
3 tablespoons maple syrup
1 garlic clove, minced
1 small shallot, minced
1 tablespoon chives, chopped for garnish
1 tablespoon basil, chopped for garnish

COCONUT SAFFRON PUREE

1 tablespoon shallot minced
1 tablespoon butter
2 13.5 oz. cans coconut milk
1 cup heavy cream
4 sprigs of thyme
1⁄2 teaspoon saffron
1 tablespoon lemon zest
Pinch of cayenne pepper
1⁄2 teaspoon turmeric
2 tablespoons lime juice
7 tablespoons Ultra-Tex

KAFFIR INK

1⁄2 cup squid ink
1⁄4 cup water
4 tablespoons lime juice
1 teaspoon kaffir lime leaves
1/8 teaspoon thyme, minced
3 tablespoons Ultra-Sperse

BLISTERED SWEET CORN

2 ears corn, in husk
1 tablespoon butter

CONFIT TOMATOES

1 pint grape tomatoes
1 cup extra virgin olive oil
1 garlic clove
2 thyme sprigs
1 sage sprig
3 bay leaves

POACHED SQUID

6 oz. squid tubes, butterflied
2 kaffir lime leaves
1 tablespoon butter

Directions

MAKE TOMATO CONFIT
In a medium saucepan add all ingredients except the tomatoes. Simmer on low heat for 30 minutes. Add tomatoes and continue cooking 5 more minutes or until tomatoes begin to burst. Cool in oil and set aside.

MAKE POACHED SQUID
Once squid tubes are cleaned and split lengthwise place all the ingredients together in a cryovaced bag. Cook in a sous vide at 63C for 13 minutes. Remove bag and place in ice water to shock. Cut open bag and cut into 1⁄4 inch dice. Set aside.

MAKE MAPLE SUMAC RUB
Place all dry ingredients in a medium saucepan on medium high heat. Toast about 3 minutes. Stir in maple syrup and simmer for 20 minutes. Cool to room temperature.

MAKE KAFFIR INK
Place all ingredients except the Ultra-Sperse together in a small saucepan. Simmer for 30 minutes. Remove from heat and cool to room temperature. Once cool add the Ultra-Sperse and whisk until thick. Set aside.

MAKE COCONUT SAFFRON PUREE
In a medium saucepan on medium high-heat add butter and sauté shallots until translucent. Add the saffron, cayenne, turmeric and lemon zest. Cook 1 minute. Reduce heat to simmer and add coconut milk cream and thyme bundle. Simmer for 15 minutes. Let cool to room temperature. Remove the thyme. Place the cream mixture in a blender and add the lime juice and Ultra-Tex. Blend on high for 5 minutes and strain. Set aside.

MAKE BLISTERED CORN
Preheat oven to 350 degrees. Place corn with husks on rack and roast for 20 minutes. Remove from oven and husk corn. Coat corn with butter and place on hot grill. Cook each side 30 seconds till blistered. Repeat on each side until all side are blistered. Let cool and cut corn off of cob. Set aside

MAKE TILEFISH
Preheat broiler on high. Brush each piece of tilefish with oil from the tomato confit. In a large sauté pan on medium high heat begin cooking the fish skin down side. Continue basting with oil and cook 5-7 minutes. Remove from pan and brush fish with maple rub. Place fish on sheet pan skin side up in hot broiler. Cook 7-10 minutes.

FINISH
In a medium sauté pan on medium heat add 1 tablespoon of the tomato confit oil and sauté the shallots and garlic until translucent. Add corn and cook 2 minutes. Add squid and tomatoes without oil. Cook until warm. Add the chopped chives and basil.

ASSEMBLY
Spread coconut sauce on each plate. Lightly drizzle ink sauce on the edge of each plate. In the center mound the corn mixture and lay the fish on top. Garnish with seasonal fresh greens.


At time of print, the Maple Sumac Tilefish was a feature menu item at Haven. Please note that fish is seasonal and menu is subject to change.


ABOUT CHEF CHAD JOHNSON

Using the freshest, premium ingredients and preparing them using modern cooking techniques that highlight the ingredient’s inherent flavors, Chef Chad Johnson’s culinary passions are translated into Haven’s modern New American cuisine. His ultimate goal is to let his guests feel that someone in the kitchen truly cares about what they are eating, how it is prepared and presented.