Thursday, September 15, 2011
Bite with Belkys: Mangrove Snapper from Tudor House
Making quick and tasty dishes is always a plus when you're short on time. Tonight, a chef is showing us how to make one of his specialties. Let's grab a Bite with Belkys.
The Chef: Ilde Ferrer
The Restaurant: Tudor House
The Dish: Mangrove Snapper
6 oz. snapper
salt, to taste
extra virgin olive oil, as needed
2 oz. of baby fennel
6 cerignola olives
1/2 cup of white wine, dry not sweet
2 Tbs. of butter
1 tsp. of red chili flakes
2 cloves of garlic, minced
1 Tbs. preserved lemon (or use lemon zest)
2 cups of baby spinach
1/4 cup fresh fava beans
Method of Preparation:
-Begin by seasoning the snapper with salt. Then, pan sear the fish in a little extra virgin olive oil. Finish the fish in a 400 degree oven for about five to seven minutes.
-Next, in a hot pan add a dab of extra virgin olive oil and sauté baby fennel, cerignola olives and fava beans. Then, add white wine, butter and a pinch of salt.
-Now, make a side of spinach. In a hot pan with a little extra virgin olive oil, add red chili flakes, garlic, preserved lemon (or lemon zest) and spinach. Don't forget to season this with salt.
At the restaurant, they garnish the plate with an olive tapenade. Then, serve the olives, spinach and a parmesan foam. Top it all off with the fish.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
Tudor House (inside Dream South Beach Hotel)
1111 Collins Ave
Miami Beach, FL 33139