Wind is a main ingredient at contest

Ten high school students stood in front of a fresh bass and trays of mangos, oranges, peppers and onions. They looked impressive in their toques and chef's jackets.

Then came the words, "On your mark, get set, cook."

And so began the culinary arts competition at the 18th annual Apollo Beach Manatee Festival of the Arts.

I was asked to be a judge again this year, with Chris Bodensky, executive chef of Circles Waterfront Restaurant, and Michael Priola, executive chef of Apollo's Bistro.

Teams from East Bay and Sickles high schools had 60 minutes to prepare three dishes. Judged on technique, taste and presentation, each team would be expected to use a locally caught bass and incorporate secret ingredients - leeks, golden raisins and fresh herbs.

"It was the kids' idea to do a deconstructed seafood gumbo with Cajun risotto," said Rick Ceglio, culinary instructor at Sickles. A deconstructed anything is a gutsy dish. But Cegolio was pleased with the students' result.

With 22 minutes to go, Sickles had a burner that failed, so one was borrowed to finish a tropical mango cobbler.

With 15 minutes left, the action sped up. The aroma of seared fish, onions and Caribbean spices filled the air. The students began putting out plates of food - pyramids of vegetables and fish stacked just so, and goat cheese smeared on plates alternating gold and red steamed beets.

The wind was a factor, but not an excuse. Gusting winds caused the propane stove's flames to go sideways instead of up to correctly heat the bottom of the pots.

"I'm surprised that they pulled off the dessert and came up with a second plan," said Dominick Perrone, culinary instructor at East Bay.

Team East Bay Alyssa DeBord couldn't get her spun sugar hot enough for the dramatic cages she intended to use to cover scoops of tropical mousse for dessert. Even if she had, the cages would have blown away once on the plate.

By this time, I think I probably would have sat down and cried.

Undaunted by such inconveniences, Alyssa wound the sugar strands around a sharpening steel, letting it cool before gently removing the spiral from the steel. Layers of papaya, mango and guava mousse filled a martini glass, garnished simply with two spirals.

Pretty impressive.

Following a close competition, Sickles emerged victorious by the narrowest of margins.

This week's recipe is for the elegantly presented and colorful appetizer, mango salsa over poached grouper ceviche, prepared by East Bay. Although a little difficult to eat from a martini glass, the flavors and textures worked as brilliantly as the visual. It was one of my favorites.

MANGO SALSA OVER POACHED GROUPER CEVICHE

Salsa

1 mango, diced

1/2cup cucumber, diced

1/4cup papaya, diced

1/2cup red bell pepper, diced

1/2cup green bell pepper, diced

2 tablespoons poblano chile pepper, finely diced

Juice from 1 lime

1/4cup red onion, finely diced

1 bunch cilantro, chopped

Poached grouper ceviche

8 to 10 ounces grouper fillet

1 cup mango juice

1 cup papaya juice

1 cup guava juice

1 tablespoon olive oil

1 tablespoon sugar

Mediterranean spice rub

Sprig of fresh dill

Garnish

Lettuce, finely shredded

1 orange, sliced

Place all the salsa ingredients into a medium-size bowl and gently mix. Add the sugar, olive oil and lime over the salsa mixture, then mix and set aside.

Pour the mango, papaya and guava juice into a saute pan over medium-high heat. Bring to a boil. Place the fish fillets into the pan and poach over low temperature. Put the sprig of fresh dill in the saute pan. Saute the fillets for 3 to 5 minutes. When done, remove the dill and place them on a separate plate. Set aside, keeping the remaining juices in the pan.

Pour the mango salsa into the saute pan with the leftover juices in it to create a reduction sauce. Saute until the mixture boils, and then remove from heat.

Prepare a martini glass or a small plate with a cup of shredded lettuce. Slice the fillets and transfer to the top of the lettuce, pour mango salsa over the fillets and garnish with a slice of orange.