Guy Harvey Magazine

FALL 2017

Guy Harvey Magazine is focused on fishing, boating, scuba diving, and marine conservation. Portfolios from the world's best fishing photographers, articles on gear, travel, tournaments, apparel, lifestyle, seafood recipes, sustainable fisheries.

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Page 78 of 83 | 79 Sustainable seafood is ingrained into Chef Hector's culinary identity. In his role at SeaWorld, he can extend his commitment of only serving seafood sourced from sustainably managed fishers or responsibly farmed through aquaculture. SeaWorld avoids purchasing fish that has been caught or farmed in ways that harm other marine life or the environment. Beyond what guests will find on the menu, the promise of sustainability also applies to the fish consumed by the animals who call the park home. All of the seafood that is delivered to the parks is sustainable and sourced through responsible fishers. Some of Chef Hector's best creations can be found at Sharks Underwater Grill, SeaWorld Orlando's upscale, full-service restaurant. In addition to a menu featuring sustainable seafood and local Florida beef, the highlight of the restaurant is an enormous window into the world of sharks. Serving lunch and dinner daily, Sharks Underwater Grill is the perfect place for guests to enjoy a memorable meal during their visit while watching four species of sharks and countless fish swim by their table. When Hector is not in the kitchen you will find him relaxing with his wife and four children, but like most chefs, you cannot keep him out of the kitchen for long. He enjoys hosting family and friends for barbeques and taste testing any new recipes he is contemplating for new dishes at the parks. Grilled Salmon with Caper Butter Ingredients Salmon 1 Cup Long Grain Rice 2 Cups Water 1 Teaspoon Salt 2 Tablespoons Cold Butter 1 Tablespoon Capers Garlic Powder Preparation 1. Bring water to boil with salt, add rice and stir. 2. Cover, reduce heat to medium-low. Cook for 20 minutes. Do not lift lid. 3. For caper butter, melt butter in skillet over medium heat. 4. Add capers and sauté for 15 seconds until capers are fragrant. Fish Preparation 1. Season the fish filets with salt & pepper. 2. Sear both sides in a sauté pan. 3. Remove and add to the vegetable stock (broth) mixture. 4. Cook until opaque in the stock (broth). 5. Plate with broth.

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