Floyd Cardoz's Grilled Sea Bream February 8, 2012, 5:25 am India Ink recently interviewed Floyd Cardoz about his new restaurant in Battery Park that features seafood and south Indian flavors. Here's his recipe for: Sea Bream with Salsa Verde, Cabbage and Bacon For the salsa verde: 1 tablespoon chopped tarragon 1 tablespoon chopped chervil 1 tablespoon chopped parsley 1 tablespoon chopped dill 1 teaspoon chopped garlic 1 tablespoon aleppo pepper ½ tablespoon minced shallots 3 tablespoons grated apple 1 tablespoon grated horseradish 3 tablespoons champagne or cider vinegar 1/8 cup canola oil Salt/Pepper In a bowl, combine the above ingredients and let sit for at least 30 minutes before serving. For the cabbage stew: Canola oil ½ teaspoons brown mustard seeds 1 tablespoon shallots 1 teaspoon ginger, minced ¼ teaspoon long green chili, sliced 4 tablespoons bacon lardons 4 cups cabbage, cut into chiffonade, and blanched chicken stock, as needed ¼ teaspoon rosemary, chopped ¼ teaspoon whole grain mustard Heat Canola oil over moderate heat. Add mustard seeds and cook until you hear popping. Add ginger, shallots, and chili and cook for 1 minute. Add bacon lardons and cabbage to bacon cook for 3 minutes add chicken stock, rosemary, and whole grain mustard. For Sea Bream: 4 Sea bream filet Salt and pepper Extra virgin olive oil to brush Clean fish and season with salt and pepper. Brush with olive oil on both sides. Grill for 3-4 minutes on each side. To finish: Place the cabbage stew in a bowl. It should be a little loose. Place grilled sea bream on top of cabbage. Finish with salsa verde. Yield: Serves 4.