Mark Hannon, chef at Quince in Evanston, grew up working in his father's seafood restaurant in New York. A graduate of the Scottsdale Culinary Institute, Mark worked for the acclaimed Michael's Restaurant in Scottsdale and alongside celebrity chef Michelle Bernstein at a four-star restaurant. Mark mixes the exotic with the local in this sushi-style dish.
Hamachi with Lemon Cucumber
8 ounces Hamachi, sliced (can substitute with mahi mahi)
Combine cabbage, carrots, zucchini, kim chee base, sesame oil, soy sauce, half of the cilantro, and rice wine vinegar. Marinate for at least 20 minutes.