Thursday, July 7, 2011
Bite with Belkys: Sea Bass with Pistachio Crust from Dolce Vino
Going out to eat at romantic restaurants is sure to win some brownie points with your date. Especially if the food is amazing a chef's revealing his specialty recipe. In tonight's Bite with Belkys.
The Owner: Andrea Rainis
The Restaurant: Dolce Vino (inside the Claridge Hotel)
The Dish: Sea Bass with a Pistachio Crust
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
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.
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.
Serving Suggestion: Pinot Grigio
FOR MORE INFORMATION:
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