Bite with Belkys: Sea Bass with Pistachio Crust from Dolce Vino

The Owner: Andrea Rainis
The Restaurant: Dolce Vino (inside the Claridge Hotel)
The Dish: Sea Bass with a Pistachio Crust

Ingredients:

2 (6 oz) sea bass filet
half of a red pepper, diced into small cubes
half of a yellow pepper, diced into small cubes
half of a zucchini, diced into small cubes
half of a baby eggplant, diced into small cubes
3 Tbs. of extra virgin olive oil
salt, to taste
pepper, to taste
1/4 cup of white wine
pistachio crust
2 Tbs of butter

Method of Preparation:

-Begin ny making a caponata. In separate pans sauté red pepper, yellow pepper, zucchini, baby eggplant and red onion in a little extra virgin olive oil. Make sure to season them all with salt and pepper. Then, combine all the cooked vegetables together and set it to the side.

-Next, season the fish with salt and pepper. Sear it in a hot pan with some extra virgin olive oil. While cooking, add a dab of white wine and top it with a pistachio crust. To finish, cook the fish in a 380 degree oven for about six minutes.

To Plate:

At the restaurant, they use a ring mold to present the caponata. Then, they place the sea bass on top. For the sauce, simply add a little butter to the remaining juices in the fish pan. Drizzle the buttery sauce around the fish and finish with a little extra virgin olive oil.

Serves: 2

Serving Suggestion: Pinot Grigio

FOR MORE INFORMATION:

Note:

Take a printed copy of the recipe to the restaurant and receive a complimentary dessert with the purchase of a meal. (Valid one month from the air date.)

Dolce Vino (inside the Claridge Hotel)
3500 Collins Ave
Miami Beach, FL 33140
305-532-9115
www.dolcevinomiami.com