Kitchen Window Cooking Class: Meet the Chef, Oceanaire

This summer me and some of my cooking buddies (Steph, Emily and Jen) were able to take a super yummy class that was taught by the Master Chef at Ocenaire, a fresh seafood restaurant downtown.

Here's the full description for the class:

"The Oceanaire Seafood Room boasts the finest seafood flown in fresh every day. With an emphasis on simplicity, seasonal preparation and regionally inspired dishes, Oceanaire offers one of the best dining experiences in the Twin Cities. Tonight, it's all about fish and fresh summer flavors as Executive Chef Rick Kimmes brings an exquisitely colorful menu to the cooking school. The ravishing feast begins with a classic CHILLED MINNESOTA ASPARAGUS SOUP and ALASKAN RED KING CRAB SALAD. For a light and fruity second course we will enjoy LOCAL STRAWBERRY & SPINACH SALAD and a MAPLE  SUGAR CURED & CEDAR PLANKED ALASKAN SOCKEYE SALMON. For our main courses: HERB MARINATED, PAN ROASTED ALASKAN HALIBUT served with a MARKET SALSA with  CILANTRO PESTO and GRILLED ALASKAN RED KING SALMON with Nuoc Cham, fresh  mint and chili's served with a MARINATED MELON SALAD. To bring this  beautiful menu to an end, TRIPLE BERRY NAPOLEON with macerated berries and  whipped cream."

Let's just say that no one walked away hungry.

HERB MARINATED, PAN ROASTED ALASKAN HALIBUT served with a MARKET SALSA with  CILANTRO PESTO

LOCAL STRAWBERRY & SPINACH SALAD and a MAPLE  SUGAR CURED & CEDAR PLANKED ALASKAN SOCKEYE SALMON

 GRILLED ALASKAN RED KING SALMON with Nuoc Cham, fresh  mint and chili's served with a MARINATED MELON SALAD

TRIPLE BERRY NAPOLEON with macerated berries and  whipped cream

Some of the tips that we picked up are as follows:

• Get to know your fish guy and feel comfortable asking what is the freshest...and trusting their judgement
• Don't salt fish before you put it in the pan, it dries it out.  If you add it do it post-cooking
• Keep it simple with fresh fish!  No need to over flavor good fish!
• Before putting your fish in the pan, pat it dry with a paper towel, will ensure it sears
• Don't use butter to pan fry fish, use a higher heating oil like olive oil or grape seed oil that won't smoke
• To get a thick piece of fish cooked sear the outside and then put it in a 300 degree oven for a few minutes
• The best way to tell if fish is done is an instant read thermometer, otherwise, the flake test isn't a horrible second option