The Talk: Frozen Mai Tai + Mixed Melons & Iberico Ham Recipe for Fish

The Talk: David Walzog Lakeside

Chef David Walzog from Lakeside at Wynn Las Vegas was on The Talk to make summer fish dishes, like an Heirloom Tomatoes & Basil presentation. Also try his Iberico Ham & Mixed Melons, along with a Frozen Mai Tai for dessert.

The Talk: David Walzog Skinless Fish Recipe

Ingredients

• 1 5 oz portion Alaskan Halibut (or other skinless fish) per person
• Canola Oil
• Salt & Pepper

Directions

1. Season fish with salt and pepper.
2. Heat oil on medium high and place fish in the pan, cooking two minutes.
3. Flip and reduce heat to medium, cooking another 90 seconds to two minutes.
4. Let cooked fish rest on a paper-towel lined plate.

The Talk: Chef David Walzog Mixed Melons, Iberico Ham & Aged Sherry Recipe Ingredients

• 5 oz assorted Melons per serving
• 1 tsp Fennel Pollen
• Juice & Zest of 1 Lime
• 10 oz sliced Iberico Ham (or use Prosciutto)
• 2 tsp Lemon Infused Olive Oil
• 4 tbsp Aged Sherry Vinegar
• 4 tbsp Olive Oil
• 10 sprigs Cilantro
• 10 sprigs Parsley

David Walzog: The Talk Mixed Melons, Iberico Ham & Aged Sherry Recipe Directions

1. Combine melons with lime ingredients, fennel, and lemon oil in a bowl.
2. Stir, cover, and reserve.
3. Roast 2 oz sliced Iberico Ham on a parchment-lined baking tray at 275 F for about 40 minutes, to crisp; rotate the tray during cooking.
4. Place melons in the center of each plate.
5. Top with cooked fish.
6. Add more melon and some of the unroasted ham atop the fish.
7. Crumble crisped ham over this and drizzle with oil and vinegar.

The Talk: David Walzog Frozen Mai Tai Recipe

For dessert, why not enjoy a Frozen Mai Tai?

Ingredients

• 1 lb fresh Pineapple
• 5 oz Orange Juice
• 8 oz Coconut Sorbet
• 1/3 cup Jamaican Dark Rum

Garnishes

• quartered Pineapple slices
• Orchids
• Pineapple leaves

Directions

1. Combine ingredients in a blender.
2. Serve in a small, hollow pineapple or a rocks glass, with choice of garnishes.