National Cottonseed Products Association

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Pacific Rim Grouper

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Asian and Southwestern accents are particularly strong in the 'fusion' stylings of Jeff Frederick, the corporate executive chef of Regal Hotels International. To produce his culinary repertoire, Chef Frederick frequently favors cottonseed oil, which he prizes for its neutral flavor, its sterling clarity and its delicate density.

As the Corporate Executive Chef of Regal Hotels International, Jeff Frederick appreciates the importance of a good business plan. He is entrusted with the high stakes development of ambitious restaurant projects at these upscale hospitality properties throughout the U.S. and the Pacific Rim.

Cottonseed oil, explains Frederick, is of value in many of his creations because it so attractively assumes a neutral role. Whether used as a cooking medium or as an ingredient, cottonseed oil allows the chef to fine tune his flavors and colors without interference from an overly aggresive base. Frederick particularly appreciates the fact that cottonseed oil is sturdy enough to have a high flash point as a frying medium, but at the same time has a low enough density to avoid coating a diner's mouth when it's used in salid dressings.

"I want the customer's mouth to be full of exciting flavors," says Frederick, "not coated with oil."

Pacific Rim Grouper Yeild: 1 serving
6 oz. grouper 1 Tbsp. soy sauce 1 Tbsp. cornstarch 3 oz. cottonseed oil 6 oz. soba noodles 1/8 each zucchini, yellow squash, carrot 1 oz. crawfish tails	1 Tbsp. cilantro 1 tsp. black sesame seeds 1 tsp. cottonseed oil 2 oz. stir fry sauce 1 tsp. ginger-garlic sauce 2 oz. mixed lettuces 1 Tbsp. Scallion Relish^*
Dip grouper into soy sauce and dust with cornstarch. Shallow fry in 3 oz. cottonseed oil for 1-2 minutes each side until crisp. Finish in oven. Stir fry soba noodles, zucchini, squash, carrots, crawfish tails, cilantro and sesame seeds in 1 tsp. cottonseed oil. Add stir fry and ginger-garlick sauces. To serve, place grouper on top of stir fry elements and lettuces. Top with Scallion Relish.
^Scallion Relish: Combine 1/2 cup grated ginger, 1/2 cup chopped cilantro, 3/4 cup soy sauce, 1/2 cup cottonseed oil, 2 tsp. sesame oil, 1 cup scallions, and 1 Tbsp. each* crushed red peppers and garlic.