Bite with Belkys: Seared Monkfish served with Spinach and Grapefruit Salad and a Toasted Cumin Emulsion

The Dish: Seared Monkfish served with Spinach and Grapefruit Salad and a Toasted Cumin Emulsion

The Chef: Thomas Connell

The Restaurant: DiLido Beach Club at The Ritz-Carlton Hotel

1 piece Monkfish, 6 ounce, cut into 3 medallions

2 cups Baby Spinach Leaves, stems removed

8 segments Grapefruit

1 tablespoon cumin seeds

4 garlic cloves

1/2 teaspoon fresh lemon juice

1 tablespoon Cumin Emulsion

1 teaspoon pistachio oil

1/2 cup chicken stock

1/2 cup olive oil

Directions:  Fish

1) Start with the marinade by pouring 1/2 cup of olive oil into a saucepan, add 1/2 tbsp. cumin seeds and 2 garlic cloves and bring this to a boil. Remove the marinade from the heat, let it cool and add the lemon.

2) Salt and pepper the fish, then pour the marinade on top and let the fish marinade for 24 hours.

3) Sear the fish on both sides, making sure it browns (about a minute on each side).

4) Remove from pan and set the fish to the side.

2. Cumin Emulsion

In the same pan as you cooked the fish, add more olive oil marinade, garlic cloves, cumin seeds, and chicken stock to de-glaze the pan. Mix this together in a blender, add pistachio oil and set this to the side.

3. Toss the grapefruit, spinach, salt, pepper and 1/2 tsp of olive oil.

4. To serve

1) Place one third of the salad at one end of the plate.

2) Then one piece of fish.

3) Repeat this step two more times.

FOR MORE INFORMATION:

Contact: bnerey@wsvn.com

DiLido Beach Club at The Ritz-Carlton Hotel

1 Lincoln Road, Miami Beach, FL 33139

786-276-4033

http://www.ritzcarlton.com