Coral Reef Restaurant

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Coral Reef Restaurant2012-07-27T19:07:38+00:00

Mahi Mahi w/ Israeli Couscous (Coral Reef Restaurant)

Yield: 4 Servings

Ingredients

1 Cup Fish Stock
½ Cup Butter
24oz Israeli Couscous
Salt
Pepper
½lb Mahi Mahi
½oz Soy Glaze

Directions

1. In a medium saucepan, melt butter.

2. Add the fish stock and bring to a boil.

3. Add the couscous and let it simmer to 165ºF and add the soy. Season to taste.

4. In a large bowl, place 6 ounces of couscous.

5. Grill the mahi mahi and brush with soy glaze. Place on top of couscous.

Grilled Mahi-Mahi w/ Shrimp (Coral Reef Restaurant)

Yield: 4 Servings

For Shrimp in Coconut-Lime Sauce:

2 medium Sweet Onions (diced, divided)
1 (13½oz) Can Coconut milk
1T Olive Oil
4 Cloves Garlic (minced)
4 large Plum Tomatoes (diced)
1 medium Poblano Pepper (seeded and chopped)
1t Coarse Salt
½t Ground Black Pepper
2/3lb Rock Shrimp (shelled) (regular shrimp, peeled and deveined, can be substituted)
2T Butter
2T Lime Juice
1T Chopped Fresh Cilantro

Directions

1. Puree half of the onions with the coconut milk in a blender, and set aside.

2. Heat oil in a large saucepan over medium-low heat.

3. Add remaining onions and cook until translucent (do not brown), about 3 to 4 minutes.

4. Add garlic and cook until fragrant, about 1 to 2 minutes.

5. Add tomatoes and poblano.

6. Cook until the tomatoes soften, about 3 minutes.

7. Add salt, pepper, and coconut milk mixture.

8. Increase heat to high and bring to a boil.

9. Reduce heat to medium-low and simmer, stirring often, until sauce thickens, about 5 minutes.

10. Combine rock shrimp, butter, and lime juice in a small sauté pan over medium heat.

11. Cook until shrimp are just cooked through.

12. Add shrimp mixture to the coconut milk sauce; stir to combine.

13. Add cilantro; keep sauce warm.

For Herbed Rice with Hearts of Palm:

1½ Cups Jasmine Rice (uncooked)
4 Hearts of Palm (sliced)
1T Chives (minced)
1T Extra-Virgin Olive Oil
½t Coarse Salt
¼t Ground Black Pepper

Directions

1. Cook rice per package directions.

2. Combine cooked rice, hearts of palm, chives, extra-virgin olive oil, salt, and pepper in a large bowl.

3. Stir until rice is coated in oil and mixture is combined.

4. Cover bowl loosely with foil to keep warm.

For Grilled Mahi Mahi:

 

4 Mahi-Mahi Fillets (½lb each)
Coarse
Salt and Ground Black Pepper

Directions

1. Preheat a grill pan on medium-high heat.

2. Season mahi-mahi fillets with salt and pepper to taste.

3. Grill mahi-mahi for about 3 minutes per side, or until just opaque.

To serve:

1. Divide rice mixture onto 4 plates.

2. Place a mahi-mahi fillet on top of rice.

3. Divide sauce evenly among each plate and garnish with fresh cilantro leaves.

Blackened Catfish (Coral Reef Restaurant)

Yield: 4 Servings

For Catfish:

4 – 6 oz Catfish Fillet filet
4T Blackening Spice
1/4 Cup Balsamic Vinegar

Directions

1. In a skillet, reduce balsamic vinegar by half. Set aside.

2. Coat catfish fillet with Cajun blackened seasoning.

3. Pan sear.

For Tomato Compote:

2 large Tomatoes
1T Tomato Paste
1t Garlic
1oz Shallots
1/8t Chili Flakes
Salt
Pepper

Directions

1. Smoke tomatoes.

2. Remove skin and dice.

3. Add remaining ingredients.

4. Bring to a warm temperature.

For Grits:

11oz Water
3oz Grits
Salt
2oz Pepper Jack Cheese
1 Egg
Flour
Bread crumbs

Directions

1. In a medium saucepan, bring water to a boil.

2. Add grits and cook until stiff.

3. Add cheese and mix well. Chill.

4. Cut into 4 ounce patties.

5. Dip into egg and coat with flour and bread crumbs.

6. Fry in a skillet.

To serve:

1. Place grits on bottom of plate and half of catfish fillet. 2. Top with tomato compote. 3. Add another layer of fish. 4. Add another layer of tomato compote. 5. Drizzle the balsamic vinegar on it.

Pineapple Chutney (Coral Reef Restaurant)

Yield: ~20 Servings

Ingredients

6T Olive Oil
2 Large Pineapples
½ Cup Light Brown Sugar
1 Cup Red Wine Vinegar
1T Red Crushed Pepper
2 Red Bell Pepper (diced)
1T Parsley (chopped)
Kosher Salt
Pepper

Directions

1. In a pan, add the olive oil, sauté pineapple.

2. Add brown sugar, vinegar, red crushed peppers and reduce until almost dry.

3. Add diced red bell peppers, chopped parsley and mix well.

4. Season to taste with kosher salt and pepper.

5. Store in airtight container in the refrigerator.

Jasmine Cashew Rice (Coral Reef Restaurant)

Yield: 6 Servings

Ingredients

4 Cups Vegetable Stock
2 Cups Jasmine Rice
½ Cup Cashews
¼ Cup Fresh Chives
¼ Cup Red Peppers (diced)
¼ Cup Ginger (minced)
4T Olive Oil
Kosher Salt
Pepper

Directions

1. In a pan, bring stock to a boil and then add rice. Cook according to directions.

2. When rice is done, fold in the cashew, chives, red peppers, minced ginger and olive oil.

3. Season to taste with salt and pepper.

Curry Corn Soup (Coral Reef Restaurant)

Yield: 8 Servings

Ingredients

4 Cups Corn (grilled and shaved)
1 Cup Onions (chopped)
1 Cup Leeks (chopped)
1 Poblano Pepper (seeded and chopped)
1 Can Coconut Milk
2T Mild Curry Paste
½ Cups Dry Sherry Wine
4 Cups Corn Stock (hot)

Directions

1. In large, non-reactive pot, sweat down onions, leeks, and poblanos and season with salt and pepper. 2. Add in corn and sweat. 3. Deglaze with sherry. 4. Add in curry paste and coconut milk and mix well. 5. Bring up to temperature and simmer for 20 minutes. 6. Add in corn stock to loosen up the mixture (about a gallon). 7. Chop up the mixture first with a big hand mixer then blend in the blender until smooth. 8. Strain through a china cap and adjust seasoning and thickness with corn stock.

Creamy Lobster Soup (Coral Reef Restaurant)

Yield: 4 Servings

Ingredients

4 Cups Milk
1/2 Cup Butter
1T Paprika
1/2 Cup Flour
1 1/2 Cups Lobster Stock
1/4 Cup Sherry
1/4 Cup Lobster or Chicken Base
1 pinch Cayenne Pepper
1/4 Cup Lobster Meat (diced)
1T Brandy
1/2 Cup Heavy Cream
1 pinch Parsley (dried)

Directions

1. In a medium pot, bring milk to a slight simmer; do not allow to boil.

2. In small saute pan, melt butter and then add paprika, and flour and mix well.

3. Bake roux mixture in a 350 degree oven for approximately one hour.

4. Heat lobster stock and sherry, then add base, cayenne pepper, to the lobster stock mixture.

5. Then add the heated milk to this mixture.

6. Add roux.

7. Mix until well incorporated and thickened.

8. Let simmer for approximately 45 minutes to one hour to cook out the roux.

9. To finish the soup, flame lobster meat in brandy, add heavy cream and allow it to simmer.

10. Add mixture to soup and whisk in.

11. Finish with fresh chervil or parsley.

12. Dry herbs may be used, but add sooner.

California Gold Dessert (Coral Reef Restaurant)

Yield: 4 Servings

Ingredients

1 ½T Gelatin
1 Cup Orange Juice
¾ Cup Orange Juice Concentrate
4 Cups Heavy Cream
Whipped Cream for Topping
4 Chocolate Cigars
4 Orange Skin

Directions

1. In a saucepan, add gelatin to orange juice. Heat to 140 degrees.

2. In a bowl, add the heavy cream and whip until firm.

3. Fold in the orange juice concentrate with the heavy cream.

4. Add gelatin mixtures and mix until incorporated.

5. Place 6 ounces of orange pudding in the center of the plate.

6. Top with 2 ounces of whipped cream.

7. Top with a chocolate cigar and a orange skin.

Jack Daniels Mousse (Coral Reef Restaurant)

Yield: 6 Servings

Ingredients

1lb Dark Chocolate
5 Egg Yolk
1/8 Cup Jack Daniels (liquor)
¼ Cup Gelatin
1 Cup Heavy Cream

Directions

1. Cream egg yolks.

2. Whip heavy cream (not too stiff).

3. Melt chocolate in double boiler.

4. Dissolve gelatin in boiling hot water, add to chocolate.

5. Add Bailey’s to chocolate, blend well; add yolks and fold in.

6. Fold whipped cream into chocolate.

7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Bailey’s Mousse (Coral Reef Restaurant)

Yield: 6 Servings

Ingredients

1lb White Chocolate
5 Egg Yolks
1/8 Cup Bailey’s (liquor)
1/4 Cup Gelatin
1 Cup Heavy Cream

Directions

1. Cream egg yolks.

2. Whip heavy cream (not too stiff).

3. Melt chocolate in double boiler.

4. Dissolve gelatin in boiling hot water, add to chocolate.

5. Add Bailey’s to chocolate, blend well; add yolks and fold in.

6. Fold whipped cream into chocolate.

7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Key Lime Vinaigrette (Coral Reef Restaurant)

Yield: 8 Serving

Ingredients

¼ Cup Key Lime Vinegar
½ Cup Olive Oil
2T Basil (chopped)
2T Parsley (chopped)
2T Chives (chopped)
Salt
Pepper
Dash of Tabasco sauce

Directions

1. Combine all ingredients and blend well. You can adjust the spices to your taste.

2. Store in a airtight container.

Malibu Beurre Blanc (Coral Reef Restaurant)

Yield: 2 Cups

Ingredients

2T Olive Oil
½ Cup Shallots (diced fine)
1 Cup Malibu Rum
½ Cup Heavy Cream
1 ½T Lemon Juice
5T Butter (room temperature)
Kosher Salt
Pepper

Directions

1. In a pan, on medium heat, add olive oil and sweat shallots.

2. Add Malibu Rum and reduce by 2/3.

3. Add heavy cream and reduce by 2/3.

4. Add the fresh squeezed lemon juice, mixing well.

5. Turn down the heat and whisk in the butter a little at a time.

6. Add salt and pepper to taste.

Rocky Mountain Mudslide (Coral Reef Restaurant)

Yield: 1 Serving

Ingredients

1oz Absolute Vodka
.5oz Kalhua
.5oz Amaretto
2oz Ice Cream Mix
1oz Chocolate Syrup

Directions

Chocolate on the inside of the glass and in the drink.

Garnish: Whipped cream on top with a cherry

Presentation: Mixed together with ice cream mix, chocolate syrup and alcohol. Then poured into a glass, drizzled with chocolate sauce and topped with whipped cream and a cherry.

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