Wednesday, January 5, 2011
Bite with Belkys: Grouper with Crushed Potatoes and Green Beans
If your New Year's resolution is to start eating lighter and healthier, we're cooking an easy fish dish just for you. A new chef is in town from Italy, and he's showing us how to make one of his best sellers: grouper with crushed potatoes and green beans.
The Chef: Andrea Menichetti
The Restaurant: Vino & Olio
The Dish: Grouper with Crushed Potatoes and Green Beans
6-8 oz. grouper filet
4 oz. of yellow potatoes, chopped with skin on
3 oz. of green beans
4 Tbs of extra virgin olive oil
1 garlic clove, minced
1 Tbs of balsamic vinegar
salt, to taste
pepper, to taste
Method of Preparation:
-Begin by cooking chopped potatoes in boiling water. Then, peel off the skin.
-In a hot pan, sear the potatoes with a little olive oil, salt and pepper.
-Next, cook the green beans in boiling water. After, transfer them to a bowl and toss with salt, pepper, extra virgin olive oil and balsamic vinegar. Let the beans sit for ten minutes before serving.
-Now, place the fish in a bowl and season it with minced garlic, extra virgin olive oil and a pinch of salt. Chef Andrea likes to let it marinate for ten minutes.
-Lastly, grill the grouper.
At the restaurant, they use a ring mold to serve the potatoes. Then, place the fish on top, and fish it with the green beans.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
Vino & Olio
139 Northeast 39th Street
Miami, FL 33137