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fish recipes - Steve Black Asian Shishito

Steve Black Asian Shishito Pepper Salad

This recipe is easy to do except the preparation takes some time, however, it is a great combination of mildly spicy shishito peppers, sweet grilled pineapple, creamy avocadoes and the Sweet & Sour marinade used from the Asian Albacore recipe you will find on the BD Recipe Column. If you don’t want to go through the trouble of the Asian Tuna recipe, then simply grill your fillets and gently pull them apart for this salad.

The fried Shishito Peppers alone are great and slightly spicy if you like that kind of thing and would go great with buffalo wings too if you’re in the mood.


  • 24 each Shishito peppers (you can find these in most asian specialty stores)
  • 1 cup canola oil-for frying
  • 2-pound Asian albacore/or any other MR grilled tuna
  • 2 Each avocado, cleaned from shell, sliced sideways into large chunks
  • ½ Ripe golden pineapple. Core removed, sliced, lenghtwise & grilled, set aside.
  • 6 Each red grape tomatoes, cut in half
  • 6 Each yellow grape tomatoes, cut in half
  • 1 cup pickled ginger & liquid, chopped
  • 8 Each large leaves purple basil
  • Micro Greens or any kind of sprouts/chives for garnish


Ok, everything is ready to go with exception of the peppers which need to be fried, so all you need to do is assemble & serve. You can always assemble in advance and store, covered in your refrigerator.

Use a long plate if you have it to present a long, thin, composed presentation.

Heat 1 Cup of Canola Oil in a large saute pan and add the Shishito Peppers. You will want to pan fry them while often turning until they are nicely browned and thoroughly fried which will take about 5 minutes if you start with medium-high heated oil.

Place the peppers on paper towels to drain. Cut the peppers in ½ in pieces including the seeds as they are not hotter than the rest of the pepper.

Line up you serving plates and place half of the chopped peppers in a straight line.

Next take the chunks of Albacore/Tuna and place on top and around the peppers making sure you are keeping a straight line.

Next place the large chunks of Avocado and follow the line you are now building your salad on.

Next place some chopped Pickled Ginger on your salad and also place the half sections of Red and Yellow Grape Tomatoes..

Next you will want to cut your Pineapple in 1 inch “slabs” and place on your nice salad in random areas. It is better to spread out your colors, products, and flavors to have the best visual outcome.

Now you will want to scatter some chopped Purple Basil on top of your salads as well as some Micro Greens, Chives or Sprouts.

The last step is to take either your favorite asian dressing or the Asian Albacore Salad Liquid and drizzle it on top of the salad.

This salad is great because it provides Heat, Creaminess, Crunch, Sweetness & Sour and is a great combination of ingredients.

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Chef Steve Black attended Johnson & Wales University in Providence, Rhode Island, and graduated Magna Cum Laude in 1986. His hotel career began at the Sheraton Boston Hotel & Towers in 1984, where he developed his culinary skills working in the five restaurants and catering the private banquets. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, Chef Black moved to San Diego and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993 he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his culinary career, Chef Black has been recognized as one of the leading chefs in San Diego. In 2002, he received the Gold Medallion Award as Chef of the Year from the California Restaurant Association. At the 2008 Gold Key Awards, he was nominated for the Food & Beverage Person of the Year by the San Diego Hotel & Motel Association. He has been awarded with “Best Recipe” from Maple Leaf Duck Farms and Contessa Shrimp. For more than 17 years, Chef Black has catered the annual events for The Old Globe Gala, the RITZ, Jewel Ball and Patrons of The Prado. He has participated in major fundraisers for Meals on Wheels, Mama's Kitchen and the Shiley Eye Institute. During the 2007 devastating fires, he personally drove donated food from the Sheraton Hotel to the Valley Center High School to feed the many people that were displaced from their homes. Chef Black has had the opportunity to cater to celebrities such as Richard Dreyfuss, Hal Holbrook & Dixie Carter, John Kerry, Arnold Schwarzenegger, Bob Dole and Mayor Jerry Sanders. In 2000, he had the privilege of meeting Julia Child as she was honored at the UCSD Cancer Center event. He's also an avid angler and you'll find him fishing the local islands as well as Mexico waters.