Sunday, January 10, 2010

Chilean Sea Bass with sea Beans and Basil Tomato Broth Recipe

Chilean Sea Bass with sea Beans and Basil Tomato Broth Recipe

A nice Bonefish grill recipe to try !

Bonefish Grill Recipe INGREDIENTS
* 7 oz Chilean Sea Bass Fillet very fresh skin off;
* 3 oz sea beans
* 1 0z Alpha Alpha Sprouts as garnish
* 2 Spring of Thyme
* 1 Scallion Finely Chopped
* 1 Tsp Fresh Italian parsley leaves Finely chopped
* 1 tsp extra virgin Olive Oil ( my suggestion Mosto Unfiltered Raineri)
* Salt and pepper to season
* 1 Nasturtium Flower for the finish
* For the broth :
* 1 Quart of water
* 2 Ripe Tomato on the vine diced
* 6 Leaves Fresh Basil
* 1/2 spanish onion diced
* 2 Tbs Chopped Celery Root
* 1 garlic clove whole
* 1 Tsp Salt
* 1/2 Tsp fresh Ground Black Pepper

Bonefish Grill RecipeINSTRUCTIONS
1. Prapare the broth :
2. Pour the quart of cold water in a medium pot add all the ingredients, bring to boil and then dim the fire and let gently simmer for one hour ( if reduces too much add a little more of hot water);
3. After the hour use an immersion blender and grind all the ingredients in the pot than let simmer for 30 min more, don't let it reduce too much, than strain the broth with a fine strainer season as needed and keep it hot;
4. Set on a working table one Sheet of Parchment Paper big enough to wrap the fish filet ;
5. Put the fish filet in the middle of the parchment paper sprinkle with salt and pepper ;
6. Top the fish fillet with the thyme, the scallion and the parsley;
7. Drizzle with the extra virgin olive oil;
8. Wrap the fish in the parchment paper (as you were wrapping a gift)
9. Fold one side of the paper on the other than fold the sides .
10. Save the wrap as made in the fridge for 15 min.
11. In a small pot of boiling water and NO SALT blanch the sea beans for 4 minutes than shock them in iced water so they won't loose the color .(test them if they are too salty blanch them again for two more minute in fresh boiling water)Set aside;
12. Cook the fish in a preheated oven at 350 F for 13/15 min mean while reheat the sea beans in boiling water for one minute;
13. The Plate :
14. Pour the Broth in an Individual peacher and keep it hot;
15. Unwrap the fish carefully ( do not break it ;) and clean it from all the garnish used in the cooking wrap;
16. Place the hot sea beans in a nice big pasta bowl , top with the fish and garnish with the sprouts and the Nasturtium flower than gently pour the broth all around the fish finish with a little drizzle of Extra virgin olive oil just on the fish ;
17. The Bonefish Grill recipe of Chilean Sea Bass is ready to serve...Buon Appetito !!
bonefish-melon-salsa-for-grilled-fish recipe

Bonefish Grill: Herbed Jasmine Rice

Bonefish Grill: Herbed Jasmine Rice

A nice Bonefish grill recipe to try !

* 3/4 cup jasmine rice
* 1 tablespoon unsalted butter
* 1/4 cup chopped mixed fresh herbs

Cook rice in a 3-qt. saucepan of boiling salted water, stirring occasionally, until tender, 10 to 15 minutes, and drain. Toss rice with butter and herbs and season with salt and pepper. The bonefish grill recipe of jasmine rice is ready to serve...!



A nice Bonefish grill recipe to try !
Bonefish Grill Recipe Ingredients

* 3 dozen fresh prince edward mussels (about 2 pounds)
* 4 ounces chopped yellow onions
* 2 ounces chopped garlic
* 14 ounces chopped tomatoes, juice and all
* Fresh basil
* 2 ounces sambuca romana or ouzo or Pernod
* 1/2 lemon, juice of parsley, garnish

Lemon Butter Sauce (use 3/4 cup)

* 1/4 cup real butter
* 2 tablespoons minced yellow onions
* 2 tablespoons minced garlic
* 1/3 cup fresh lemon juice
* 2 tablespoons dry white wine
* Kosher salt or sea salt
* White pepper, to taste
* 2 tablespoons cold butter

Bonefish Grill Recipe Instructions

1. Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You’ll know when they’re done when the mussels begin to open.
2. Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes.
3. Add 2 ounces of sambuca (licorice flavored liquor) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.
4. Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.
5. Lemon Butter Sauce.
6. Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
7. Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
8. Stir in lemon juice and white wine and season with salt and pepper.
9. Simmer 2-3 minutes to reduce liquid.
10. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted. The Bonefish grill recipe of mussels is ready to serve...amazing ! Bon apetit !
Bonefish grilled-fish-in-pineapple-cilantro.

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