Fish frys are as much about people coming together as they are about the food. Sometimes it’s a gathering for a political or civic fundraiser but often it’s just about family and friends sharing a meal and swapping stories.

That type of collaboration is the basis for West East Bistro in Hicksville, where Chief Cook Jay Jadeja and his wife Raquel have created a 90 percent organic menu with the goal of obtaining the best ingredients for not only the consumer but also the planet. The menu at West East Bistro is electric and ever changing, sprinkled with Asian inspiration and what the Jadeja calls American food Indianized and quasi fusion dishes. His fish fry is just that halibut with a mix of Indian spices, recommend served with Long Island rosé. Cultures coming together. 

Find Jadeja’s Malabar Fish Fry recipe below and read the story behind his restaurant in September’s Who’s Cooking.

Jay’s Malabar Fish Fry Recipe

Serves 2
Ingredients
8-9 oz. halibut filet – skin on
½  teaspoon cayenne – can be adjusted based on your heat preference
¼ teaspoon ground turmeric
½ teaspoon garlic paste
½ teaspoon ginger paste
Sea salt to taste
¼ cup coconut oil
¼ lb trimmed Asparagus
¼ a lemon

Directions
Mix cayenne, turmeric, garlic, ginger, salt and 2 tbsp. water in a bowl to make a paste. Rub over fish; let sit 10 minutes.

Heat oil in a sauté pan over medium heat.

Cook fish, flipping once, until the skin side is crisp.

Finish the fish in a preheated oven (@ 350 Deg F) until cooked 7-8 minutes. Do not overcook the fish as halibut can dried out if over cooked.

While the fish is cooking in the oven, cook asparagus in a pot of boiling water for 2 minutes.

Sauté asparagus in a pre heated pan. Season with sea salt.

Plate the Halibut over the sautéed asparagus – squeeze some lemon juice over the fish.

Enjoy with a glass of Macari Vineyards 2014 Rosé.