Wednesday, March 23, 2005
Bite with Belkys: Sea Bass Barrigoule from Aigo
Think of it as seafood -- with an international flare. Tonight, we're making Chilean sea bass -- the French way, in "A bite with Belkys."
The Chef: Jean-Jacques Carquillat
The Restaurant: Aigo
The Dish: Sea Bass Barrigoule
- 14 oz filet of Chilean Sea Bass
- 4 Tbsp of chopped herbs (parsley, cilantro, thyme)
- 2 Tbsp olive oil
- 1/2 bulb fennel Julienne (cut to match sticks)
- 4 oz diced plum tomato
- 1 Tbsp chopped garlic
- 1 tsp chopped cilantro
- 1/2 cup white wine or fish stock
- 2 Tbsp unsalted butter
- 1 cup of black olives
- 1 cup of bell peppers
-Marinade the fish in herbs, olive oil and garlic overnight.
-Once the fish has been marinaded, saute it with the fennel and a little bit of of olive oil for about 3-5 minutes, or until the fish is tender.
-Put the fish in a 450 degree oven for about 20 minutes or until it starts to flake and is tender.
-For the sauce, add tomato, garlic, bell peppers, and black olives in a pan and sautee for 1 minute.
-Deglaze with white wine or fish stock and finish with butter, cilantro, salt and pepper and let it simmer for about 5 minutes or until the sauce thickens.
-When it's ready to be served, place the fish on a plate and add the sauce on top.
-Garnish with cilantro, parsley, sauteed squash, fried leeks, and a sprig of rosemary.
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Miami Beach, FL 33139