Wednesday, November 28, 2007
Bite with Belkys: Sautéed Mahi-Mahi with Shrimp
Our month long series of restaurants you can dock at is coming to an end. Tonight, we're stopping at a Miami river hot spot for a simple fish dish. Time to grab A Bite With Belkys.
The Chef: Esteban Garcia
The Dish: Sautéed Mahi-Mahi with jumbo shrimp in a special champagne sauce.
1 Mahi-Mahi filet
Salt and pepper to taste
Paprika, a pinch
3 tbs. of butter
6 jumbo shrimp
1/2 of an onion, diced
3 garlic cloves, minced
1 cup of champagne
3 tbs. of seafood broth mix
1 cup of heavy whipping cream
Method of Preparation:
-Start by seasoning the Mahi-Mahi with salt, pepper and paprika.
-Then, in a hot pan with melted butter, sauté the fish and the jumbo shrimp.
-Add diced onions and minced garlic.
-Next, flip over the fish and pour in some champagne.
-Now chef Esteban adds his secret seafood sauce mix, but you can make a similar one at home with bouillon baste, water and marinara sauce.
-Lastly, add heavy whipping cream, and let it reduce for about one minute.
To Plate the Dish:
Start with the fish. Then place the jumbo shrimp on top, and coat it with the champagne sauce.
Serving Suggestion: Beer
FOR MORE INFORMATION:
Garcia's Seafood Grille & Fish Market
398 NW North River Dr.
Miami, FL 33130