Vico 313 Main St., Farmingdale, NY 11735


Cornmeal Crusted Mahi Mahi


1 ½ pounds mahi mahi filets, cut into 16 pieces
1 teaspoon garlic powder
½ teaspoon freshly ground black pepper
1 ½ teaspoons kosher salt, divided
1 cup all-purpose flour
⅔ cup buttermilk
1 cup yellow cornmeal
1 cup canola oil


  1. Slice Mahi Mahi into thin strips

  2. Pat the fish dry with paper towels

  3. Whisk garlic powder, pepper, and 1 teaspoon salt together and sprinkle evenly over fish.

  4. Prepare a large skillet with a ½ cup of oil

Making the Mahi Mahi:

  1. In one shallow dish add flour

  2. In a second shallow dish fill a dish about 2 inches high with buttermilk

  3. In a third  shallow dish fill with corn meal

  4. Using the same process for all the pieces of fish, dip them in the flour, shake off excess

  5. Next dip them in buttermilk

  6. Finally, follow in the cornmeal and shake off the excess

Cooking the Mahi Mahi:

  1. Heat the oil in the skillet over medium to high heat

  2. Add the first half of the prepared fish to the pan and cook for 2 minutes on each side or until golden brown

  3. Take the fish out of the oil and rest on paper towel

  4. Do the same with the second batch of fish

  5. Finish with a light sprinkling of salt




1 Tbsp fresh lime juice
3 Tbsp mayonnaise
1 Tbsp rice vinegar
1 tsp Sriracha, plus more
to taste
1 Tbsp honey
1 Tbsp toasted sesame oil
½ tsp sea salt
3 cups purple cabbage,
1 cup carrots, grated
⅓ cup cilantro, roughly
chopped, plus more for
1 Tbsp black sesame
seeds, plus more for

Spicy Crema

⅓ cup mayonnaise
1 Tbsp fresh lime juice
1 Tbsp rice vinegar
1 Tbsp Sriracha
Whisk all ingredients
together until smooth and

Battered Cod

12 oz pale ale , 1 can
2 ¼ cups flour, divided
1 tsp baking powder
1-1 ¼ lbs fresh cod,
roughly cut into finger
length pieces
2 Tbsp sea salt
1 tsp cayenne
1 tsp garlic powder


  1. Fill a large saucepan with 2-3 inches of Canola Oil or Vegetable Oil
  2. Prepare 12 Corn tortillas, warmed or toasted
  3. Thinly slice radishes

Combining the Coleslaw:

  1. Using a large bowl combine lime juice, mayonnaise, rice vinegar, sriracha, honey, sesame oil and salt whisking until smooth

  2. After the dressing is smooth add the cabbage, carrots,

Beer Battered Cod:

  1. Combine 1 can of a pale ale of your choice, 1 ¼ cups flour, 1 tsp of baking powder and 2 tsp of salt until it reaches a consistency little bit runnier than pancake batter in a large rimmed dish and set aside

  2. Heat your preferred oil to 350°-375°F using a deep fat thermometer

  3. In another large rimmed dish incorporate 1 cup of flour with 1 tablespoon of

    salt, 1 tsp of cayenne and 1 tsp of garlic powder

  4. Using the remaining tsb of salt and sprinkle it on the fish to prepare it for the flour mixture

  5. Dip each piece of fish into the dry batter then into the wet batter

  6. After the fish is completely coated, allow excess batter to drip off

  7. Carefully place fish into the hot oil away from yourself

  8. In the case the fish sticks to the pan, use a slotted spoon to scrape the fish from the bottom or the pan or place the fish in slower

  9. Flip the fish after 3 to 4 minutes of cooking

  10. Proceed to cook the other side of the fish for an additional 2-3 minutes.

  11. Place the finished fish on a paper towel to absorb the excess oil

  12. Continue to observe the temperature of the


  1. Add one fish to each tortilla

  2. A spoonful of coleslaw,

  3. Drizzle the crema

  4. Add a few slices of the radishes you slices earlier

  5. Cilantro & black sesame seeds for garnish

Tempura Shrimp


1 lb. large shrimp peeled and deveined
1 cup all-purpose flour
1 large egg
1 cup water
Ice cubes, for chilling the water
Vegetable oil for frying


  1. Pat shrimp dry

  2. Make 4-6 small slits into the inner part of each shrimp

  3. Prepare a skillet with 2-3 inches of vegetable oil

Tempura Shrimp:

  1. Combine 1 cup of flour, 1 large egg, and 1 cup of ice cold water to create a batter

  2. After the shrimp are sliced and pat dry proceed to dip them into the batter

  3. Place the shrimp in the hot oil slowly and away from you

  4. Flip after a couple of minutes

  5. The shrimp is done once it reaches a golden color

  6. Once golden remove from the oil and place on paper towel to absorb the excess oil

Herb Crusted Grouper with Tomato Clam + Mussel Risotto



2 tbsp chopped chives
2 tbsp chopped tarragon
2 tbsp chopped parsley
3½oz fresh white breadcrumbs
1 lemon, zested
4 tbsp olive oil
4 7oz skinless grouper


1# black mussels
1# clams
1½ cups dry white wine
3 cups water
Additional water or chicken stock as
1 medium onion, half sliced, half finely
4 garlic cloves, 2 crushed, 2 minced
1 sprig thyme
1 sprig parsley
6 peppercorns
2 tbs extra virgin olive oil
1 stalk celery, finely chopped
1½ cups arborio rice, or 1 cup arborio
rice and 1½ cups cooked short-grain
brown rice
¾ pound tomatoes, peeled, seeded and
finely chopped, or 1 cup canned
crushed tomatoes
Generous pinch saffron
1 cup cooked fresh or thawed frozen
Salt and freshly ground pepper
2 tablespoons chopped fresh parsley


  1. Drizzle olive oil on both sides of the grouper and season well.

  2. Place the fish in a shallow baking dish

  3. Clean all mussels thoroughly

  4. Prepare a strainer and cheese cloth

  5. Prepare a wide heavy skillet/saucepan with enough olive oil to coat the bottom


  1. Once the grouper is prepared, divide the breadcrumb mixture evenly between the filets

  2. Once the breadcrumbs are evenly distributed press them down with your fingers to tightly pack the breadcrumbs on the filets

  3. Finish by drizzling a small amount of extra olive oil on to the fish

  4. Cook on the top rack of the oven from 10-12 minutes

  5. The fish is done once the crust is golden and the fish is cooked through


  1. Add 1 cup of dry white wine of your choosing and the 3 cups of water in a large pot or Dutch oven

  2. Slice onions, crush garlic cloves, add thyme, parsley sprigs, and the peppercorns to the pot and bring to a boil.

  3. Once the pot boils, continue to add the mussels with the pot covered and cook until the mussels open (this usually takes about 4-5 minutes)

  4. Give the pot a stir about half way through

  5. Remove the mussels with tongs or a slotted spoon.

  6. Throw any unopened mussels away

  7. Once cooled remove the meat from the mussel

  8. Use a strainer and cheese cloth and strain the remaining broth to use to cook the risotto

  9. Add more stock or water to have 6 cups of liquid and leave at a simmer over medium to low heat

  10. Heat the olive oil in the skillet/saucepan on a medium heat in a wide

  11. Finely chop and combine onions, celery and a generous pinch of salt, and cook for 2-4 minutes until the onions render but are not brown

  12. Add in the arborio rice and the minced garlic and stir until the grains separate

  13. Use the last ½ cup of dry white wine and stir until you can no longer see it in the pan

  14. Add the tomatoes and saffron and stir until the tomatoes are cooked down and aromatic

  15. Add the rice to the pan the continue to add more stock little by little until the stock just covers the rice

  16. Leave to a simmer and stir often until all the liquid is almost gone

  17. Continue to add stock in small ½ cup amounts and let the rice absorb it unti lit is just tender all the way through but still chewy

  18. Add the mussels and their juices and the peas if desired

  19. Add another ladleful of stock and remove from the heat.

  20. Continue to add stock until the risotto is creamy

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