Wednesday, February 28, 2007
Bite with Belkys: Mahi-Mahi with Virgin Sauce from Chez Andree
Our month-long series of romantic restaurants is coming to an end at an oceanfront spot in Hollywood Beach, and that's where one chef is whipping up a light, healthy meal. Time to grab A Bite with Belkys.
The Chef: Guillaume Fracassi
The Dish: Mahi-Mahi with virgin sauce
- 2 tomatoes
- 1 teaspoon of chopped shallots
- 1/4 teaspoon of chopped garlic
- 1/2 tablespoon lemon juice
- white pepper
- 15 leaves of fresh basil
- 4 ounces of extra virgin olive oil
- 4 filets of mahi-mahi, 8 ounces each
Method of Preparation:
-Start by making the virgin sauce. Peel a tomato, dice it into squares, and put it in a bowl.
-Add fresh shallots, chopped garlic, lemon juice, white pepper, salt, basil, olive oil and stir everything together.
-Let it refrigerate overnight.
-Now, move on to the mahi-mahi. Pour olive oil on both sides of the filet. Then, season it with a pinch of salt and pepper.
-Pre-sear the fish in a sauté pan over a hot stove. When it starts getting golden, put the pan in a 400-degree oven for about eight minutes.
-Meanwhile, prepare some vegetables. First, boil green beans and sliced carrots. Then, sauté them in butter for a few minutes.
To Plate the Dish:
Begin with a scoop of your favorite rice. Place the mahi-mahi on top. Add the carrots and green beans on the side. Finish the plate with the virgin sauce. Chef Guillaume likes to garnish the dish with half of a lemon topped with parsley and a rose made with the skin of a tomato.
Serving Suggestion: Sauvignon Blanc
Belkys Nerey: "You can also make this dish with any type of white fish."
FOR MORE INFORMATION:
1000 North Broadwalk
Hollywood, FL 33019