Bite with Belkys: Mangrove Snapper from Tudor House

The Chef: Ilde Ferrer
The Restaurant: Tudor House
The Dish: Mangrove Snapper

Ingredients:

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.

To Plate:

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.

Serves: 1

Serving Suggestion: Chardonnay

FOR MORE INFORMATION:

Tudor House (inside Dream South Beach Hotel)
1111 Collins Ave
Miami Beach, FL 33139
(305) 534-8455
www.dreamsouthbeach.com

Miami Spice
www.ilovemiamispice.com