chef e whitt

Kodiak Fish Market is pleased to introduce Chef Elizabeth Whitt who has joined our team to help develop seafood recipes that will be featured regularly on our seafood market site. We were introduced to Chef Whitt last year and found her to be an innovative, creative and enthusiastic chef and instructor who shares our love for seafood. Chef Whitt was an honors graduate of the Le Cordon Bleu Paris, where she was awarded Le Grand Diplôme in 1999. After working as a Pastry Chef, Chef de Cuisine, caterer, culinary tour guide and translator, she followed her passion and began teaching culinary classes. Chef Whitt is known for sharing her extensive knowledge in a relaxed and convivial atmosphere that has touched many people over the years. Inspired by her students, her love of teaching and haute gastronomy, she formed an innovative program, which embodies her philosophy that the culinary experience should be enjoyable for all levels of students.
In addition to teaching, Elizabeth’s many ventures include recipe and product development through a thriving consulting business, hosting culinary retreats where her love of teaching is combined with great foodie destinations, Resident Chef for Pasolivo Olive Oil, curating an alumni blog for Le Cordon Bleu International and MasterCook, and creating a gourmet food truck specializing in waffle sandwiches.
While living in Paris for over a decade, Elizabeth met her husband, Francois, a native Parisian. They have one child who loves to make crepes and escargots! Chef Elizabeth and her family now live in the LA area where she has continued her consulting, teaching and cooking career.
We are pleased to introduce two recipes that feature seafood from Kodiak Fish Market. In talking with Elizabeth, she encourages readers to contact her when they have questions. In fact, she said that she loves to interact with cooks and food lovers. You can reach Elizabeth at Don’t hesitate to contact Chef Whitt if you have questions about her recipes. You can also follow Chef Whitt at or connect with her socially on her Facebook page,
Here is a link to a YouTube video featuring Chef Elizabeth Whitt:


Seared Scallops with Balsamic Mushrooms and Sweet Potato Puree
Level: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 4
10-12 ounces Crimini or Button mushrooms, halved if small or quartered if large
3 tablespoons Olive Oil, divided
Salt to taste
12 large sea scallops
3-4 tablespoons Aged Balsamic Vinegar
Freshly ground pepper, to taste
Heat a large skillet until very hot, then add mushrooms and 1 1/2 tablespoons Olive Oil. Cook until they just start to brown (shake pan if they get too hot). Season with salt and continue to cook until tender, about 3-5 minutes. Deglaze mushrooms with Balsamic Vinegar. Bring to a boil and reduce until thick, if necessary. Remove mushrooms from pan and set aside. For scallops, rinse mushroom pan or use a new pan and heat until hot. When hot, add 1 1/2 tablespoons Olive Oil and add scallops (tip: place first scallop at the 12-o’clock position and continue clockwise so you know which one you put in first). Cook scallops without moving for about 2 minutes or until nicely browned. Using a fish spatula or other flat-bottomed spatula, gently unstick from pan and turn to other side. Cook another 2 minutes on medium high-heat. Place Sweet Potato Puree on a plate or platter, place scallops and mushrooms on the plate or platter and then drizzle with balsamic from mushrooms.
Sweet Potato Puree
Level: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4
2 pounds sweet potatoes, peeled and cut into large chunks
1 stick of butter or 1/3 cup of Orange Olive Oil
Salt to taste
1 pinch cayenne pepper, or more to taste
1 pinch nutmeg, or more to taste
Place sweet potatoes in a large sauce pot and cover with water. Add 1 tablespoon salt to water and bring to a boil. Once boiling reduce to a simmer and heat until sweet potatoes are fork tender, about 15-20 minutes. Drain potatoes and put into an oven-safe bowl. Mash with a potato masher or fork and add butter or oli, salt, a pinch of cayenne pepper and nutmeg. Taste for seasoning and adjust as necessary. Serve immediately or let cool. If making ahead, cover with aluminum foil and refrigerate for 1-4 days. When ready to serve, remove from refrigerator, bake in 350 degrees F oven for 25 minutes or until hot. 

halibut mango

Blackened Halibut with Mango Salsa (Serves 4)
Olive or vegetable Oil
4 Halibut filets, about 2 inches thick, 6-8 ounces per person
1 tsp smoked or regular paprika
1/2 tsp ground thyme
1 tsp ground pepper
1 tsp salt
Pinch or more of cayenne pepper, optional

Pat filets dry with paper towel, drizzle with a little oil then season with spices. Heat a 12-inch skillet until hot, add about 2 tbsp. oil. When oil is hot place fish in skillet presentation (bone side) side down and do not move. Cook for about 1 minute on high heat and reduce to medium heat. Continue cooking another 1-2 minutes (depending on thickness of fish and desired doneness) until seared and browned. Turn fish and cook another 2-3 minutes. Remove from pan and let rest 2-3 minutes. Serve with Salsa.

Mango Salsa
1 cup diced mango or diced orange or grapefruit
¼ cup minced red onion
¼ cup minced cucumber
¼ cup minced red bell pepper
2 tbsp. chopped parsley or cilantro, optional
1 garlic clove, minced
2 tbsp. lime or lemon juice
2 tbsp. olive oil
Salt and pepper
Cayenne or Tabasco or chili to taste
Mix all ingredients together gently in a bowl and chill before serving.

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