The Talk: David Walzog Heirloom Tomatoes & Basil Recipe for Fish

The Talk: Chef David Walzog

The Talk Food Festival welcomed Chef David Walzog, who was making his first appearance on the show. He is the executive chef of Lakeside at Wynn Las Vegas. Try his Mixed Melons with Iberico Ham (plus a Mai Tai), or go with this Tomatoes & Basil Recipe.

The Talk: Summer Fish Serving Suggestions

Ripe fruits and vegetables are a great aspect of summer cooking. Walzog said he is incorporating Hawaiian fish into the mix on a daily basis at his restaurant.

Be careful not to overcook fish when you are making it at home. You could use Red Snapper, Mahi Mahi, Halibut, or your own favorite fish to complement these recipe ideas.

The Talk: David Walzog Skin On Fish Recipe

Ingredients

• 1 5 oz portion Red Snapper (or other skin on fish) per person
• Canola Oil
• Salt & Pepper

Directions

1. Score the skin of the fish in shallow 2” long slices.
2. Season with salt and pepper.
3. Heat oil on medium high and place fish skin side down.
4. Gently press to crisp the skin, cooking two minutes.
5. Flip and reduce to medium heat, cooking another 90 seconds to two minutes.
6. Let fish rest on a paper-towel lined plate.

The Talk: David Walzog Heirloom Tomatoes & Basil Recipe Ingredients

• 1 1/2 lb Heirloom Tomatoes (bite size)
• 1/4 cup Red Wine Vinegar
• 1/2 cup Olive Oil
• Salt & Pepper

Puree Ingredients

• 1 1/2 cups Basil
• 1 1/4 tbsp chopped Garlic
• Zest & Juice of 1 Lemon
• 1/2 cup Olive Oil
• Salt & Pepper

David Walzog: The Talk Heirloom Tomatoes & Basil Recipe Directions

1. For the tomatoes, combine ingredients in a mixing bowl and let stand at room temperature before serving.
2. Combine basil with olive oil and garlic in a blender until smooth.
3. Add basil and puree.
4. Add lemon juice and zest just before serving; salt and pepper.
5. Place 1/4 cup basil puree in a serving bowl, topped with a spoon of tomatoes.
6. Add cooked fish atop the tomatoes, before layering another spoonful.
7. Garnish with basil.