April 1, 2014 Sam Mugavero

04/01/2014 – Welcome to Chef Jose’s Corner!

Chef Jose’s Corner has arrived!

In the first installment of Chef Jose’s Corner, Jose shares his recipe for Chipotle Marinated Fish (Turbot or other lean white fish), Braised Garlicky Brussels Sprouts, and Sweet Potato Hash. 

Chipotle Marinated Fish


½ Red onion

3-4 TBSP Extra Virgin Olive oil

1 Lemon

2 Garlic cloves

2-3 Chipotles in adobo sauce seeds removed and chopped (leave seeds in for extra spicy)

1 tsp each Salt and Pepper

1 pound Turbot or any lean White fish


1.     Mix onion, EVOO, Garlic, Lemon, and Chipotle in a small bowl, season to taste with salt and pepper

2.     Add the Raw Turbo and let marinate overnight.

3.     Grill until internal temperature reaches 145 degrees (F) for 15 seconds or until the fish begins to flake.

Braised Garlicky Brussels Sprouts


1 TBSP Extra Virgin Olive Oil

1 pound Brussels Sprouts, Cleaned and rinsed

2 tsp Garlic

¼ cup Water


1.     Using a sauté pan with a lid, pour olive oil into pan and heat on medium heat

2.     Once hot add garlic and Brussel Sprouts sauté for 2 min

3.     Add water, Cover pan and turn to low heat for additional 8 minutes

4.     The water will cook out and the Brussels Sprouts will get a charred look, they are finished when fork tender.

Sweet Potato Hash


1-2 TBSP Extra Virgin Olive Oil

3 Sweet Potatoes

1 tsp each Salt and Pepper


1.     Peel Sweet potato and grate.

2.     Heat EVOO in a sauté pan and add grated potatoes. Be sure to stack the grated potato like a pancake, season with salt and pepper.

3.     Cook for 3 minutes, then flip and cook for another 3 minutes.


Jose is the Head Chef at Woodward Academy North Campus, Boot Camp rock star and recent Paleo convert. Jose will be sharing his tasty creations on a regular basis, so check back often for more delicious meals!