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Catch of the Day with Sauce Vierge and Roasted Heart of Palms


Chef Jeremy Shigekane has taken over the reigns at the world famous Mavro’s restaurant known now as M by Chef Mavro.  He was the executive chef at Mavro’s for 3 years and his food never disappointed. Opening in 1998 Mavro’s was known for their “set menus” which are the perfect meal, and M by Chef Mavro continues that tradition. The wine selection and pairing are always on point. I like the way chef Jeremy uses local ingredients and local fish. His recipes are simple and clean with an upscale appeal. He is one of those chefs that can make a package of ramen into a 5-star experience. Today chef Jeremy is back sharing his Catch of the Day with Sauce Vierge and Roasted Heart of Palms recipe.


Ingredients with measurement
  • Ono Fish – 4 filets, 5 oz. each
  • 3oz heart of palm

Sauce vierge

  • 1.5lbs - 5x5 tomatoes, large diced, core removed 
  • 5ea - large cloves garlic, sliced thin
  • 2 Tblsp shallots or yellow onion, diced
  • 2 oz olive oil
  • 1/4 tsp aleppo pepper or
  • 1/8 tsp red chile flakes
  • Optional (1/4 cup of each)
  • fresh chopped herbs- tarragon, chive, parsley, chopped ogo 

Sweat garlic, shallots on olive oil for 3-5 minutes until translucent. Add aleppo pepper and chile flakes and sweat for another minute until fragrant.  Add tomatoes and cook on medium high heat for about 10-15 min until soft and sauce becomes thicker. Finish with herbs, let cook for about 30 seconds and serve.

For catch of the day 

Preheat oven to 300 degrees. Let fish come to temperature for about 5-10 min. 
Bake fish depending on type of fish for 8-10 minutes. 

Heart of palm

  • 3oz heart of palm
  • 1oz olive oil to coat

Heat oven to 425 degrees.
Cut heart of palm into rounds about 1 inch thick. Season with salt and pepper and drizzle with olive oil to lightly coat. 

Roast in oven at 425 degrees for about 20-25 minutes until tender and browned.

Plate chicken with hearts of palm and sauce.


SourceChef Jeremy Shigekane
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes


20 oz
Ono Fish (Four 5 ounce Filets)
3 oz
Heart of palm
1 1⁄2 lb
Tomatoes (5x5, Large diced, core removed)
2 T
Shallots or Yellow Onion (Diced)
2 oz
olive oil
1⁄4 t
aleppo pepper
1⁄4 c
Fresh chopped herbs- tarragon (Optional)
1⁄4 c
Chive (Optional)
1⁄4 c
parsley (Optional)
1⁄4 c
Chopped Ogo (Optional)


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