Here’s the Dish: Chef Paul McCorristin of Son of a Sailor Seafood

Son of a Sailor Seafood opened this summer serving fresh local seafood. Enjoy cold and hot seafood appetizers and dinner right on the patio or get takeout to enjoy at home!

2150 Dune Drive, Avalon
609-796-5908
sonofasailorseafood.com

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Q&A

1. What did you always want to be when you grew up?
   The shortstop for the Philadelphia Phillies.

2. Who/what inspires you?
   My parents. They showed that hard work and dedication pays off.

3. What is your favorite summer dish?
   Clams casino and lobster rolls.

4. What is the hardest cooking technique you have mastered?
   Not necessarily a technique, but I make a mean meatloaf.

5. Where do you find yourself most when you are not in the kitchen?
   At Eagles or Phillies games.

6. What utensil can you not live without?
   Tongs.

7. What type of cuisine do you excel at, and why?
   Fresh local seafood. It is what I grew up eating and cooking.

8. What is the best part of being in the kitchen?
   The camaraderie, bonding with coworkers, and teaching the younger kids the ropes.

9. What is the hardest part of being in the kitchen?
   Trying to keep everyone focused every day.

10. If you could cook anywhere in the world, where would you go?
    Ireland.

11. What ingredient do you like to add to everything?
    Citrus.

12. How do you handle working in a fast-paced restaurant environment?
    It suits my personality well because I always have to be on the move.

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Blackened Mahi Fish Tacos

Ingredients:

• Tortilla  

• Avocado cream spread:

• Avocado, Cream, Lime, Garlic, Salt, Black pepper 

• Pico de gallo slaw mix:

• Diced tomato, Diced onion, Lime, Cilantro, Shredded carrots, Shredded cabbage 

• Blackened mahi 

• Spicy siracha  

• Cotija cheese  

Instructions:

To make the avocado cream sauce, blend avocado, cream and fresh squeezed lime, and add a pinch of garlic salt and black pepper.  For the pico de gallo slaw mix, combine diced tomato, diced onion, fresh-squeezed lime juice, cilantro, shredded carrots, and shredded cabbage. Blacken mahi. While mahi is cooking, spread the avocado cream on the tortilla. Then layer with pico de gallo slaw mix, a sprinkle of cotija cheese, and then add the blackened mahi. Finish with spicy siracha sauce and another sprinkle of cheese, and serve!