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PrintBite with Belkys: Black Grouper Served With Tomato-Chive Broth
Reported by:
Producer:
Ivonne Amor
Contact:
Archived Reports:
It's a fabulous fish dish -- featured at a South Florida restaurant. And this one's not only high on taste, but low in fat. Time to grab a Bite With Belkys.
The Chef: Chris Tapper
The Restaurant: 1220 at the Tides at The Tides Hotel
The Dish: Black Grouper
Ingredients:
Black grouper filet, 7 ounces
canola oil
1/3 cup zucchini
1/3 cup yellow squash
1/8 cup lump crab meat
1 tablespoon lemon juice
salt and pepper to taste
Ingredients for tomato-chive broth:
1/8 cup chopped tomato
1/8 cup chive oil (oil infused with chives)
1/4 cup tomato water
1/2 teaspoon garlic puree
1 tsp. onion puree
1 tsp. fennel puree
salt and pepper to taste
Method of preparation for tomato water:
-Make the tomato water 24 hours ahead by cutting up one tomato and placing it in cheesecloth. Tie the cheesecloth to a ladle and let this drain into a container. When it's done, set the water to the side and toss out the tomato.
Method of preparation for onion puree:
-Drizzle the onion with extra virgin olive oil, add salt and pepper to taste, wrap the onion in foil and place it in a 350 degree oven for two hours till soft.
Method of preparation for fennel puree:
-Julienne a fennel, sweat it with oil and salt over low heat in a regular saute pan.
Method of preparation for garlic puree:
-Put the garlic cloves into a cup and a half of olive oil and cook over low heat for about an hour.
Method of preparation for fish:
-Now move onto the fish, starting by seasoning the black grouper with salt and pepper.
-Add canola oil to a pan and saute the grouper for a couple of minutes, then put the pan in a 450 degree oven for five minutes or until the fish is 90 percent cooked, then flip the fish over and bake another minute.
-Make the veggie, crab mix by sauting zucchini and yellow squash in canola oil. Add crab meat, fresh lemon juice, and salt and pepper to taste.
-Make the tomato-chive broth by mixing together the tomato water, chopped tomato, fennel puree, onion puree, garlic puree. Finish the chive broth by removing the pan from the stove and adding chive oil and salt to taste. Put the chive broth back on the stove for a minute and heat this up.
-To Plate the dish spoon the crab and squash mix into the center of the plate, add the tomato chive broth around it, then place the grouper on top of crab mix.
-Serves 1.
FOR MORE INFORMATION:
Contact: bnerey@wsvn.com
1220 at the Tides at The Tides Hotel
1220 Ocean Drive
South Beach, FL 33139
305-604-5130