Thursday, March 1, 2012
Bite with Belkys: Snapper with a Cherry Tomato Salad from Bianca
Seafood lovers may know there's many tasty ways to cook their fresh catch. But tonight, one local chef is showing how he cooks his with an Italian twist, and it's all at a new hot spot in South Beach. Time to grab a Bite with Belkys.
The Chef: Jordan Hoffman
The Restaurant: Bianca (inside the Delano Hotel)
The Dish: Snapper with a Cherry tomato salad
8 oz. snapper filet
3 slices of lemon
5 leaves of fresh basil
1 sprig of fresh thyme
basil infused extra virgin olive oil
1/2 tsp of garlic, minced
1 tsp of red onion, chopped
1 Tbs of zucchini, diced
1 Tbs of red pepper, diced
2 tsp of olives, rinsed
1 tsp of capers, rinsed
1/2 tsp of preserved lemon (or use lemon zest)
2 Tbs of sweet cherry tomatoes
salt, to taste
pepper, to taste
Method of Preparation:
-Begin by placing the snapper on a sheet of carta fata paper or parchment paper.
-Then, season the fish with salt and pepper and top it with slices of lemon, fresh basil and thyme. Next, drizzle a basil infused olive oil over the top and wrap it up.
-Bake the snapper in a 350 degree oven for about ten minutes.
-Now, create a tomato topping. In a hot pot, add a little extra virgin olive oil and sauté minced garlic, red onion, zucchini, roasted red pepper, olives, capers, preserved lemon and sweet cherry tomatoes. Mix this all together.
-Once the fish is ready, add the juices that are left over inside the bag to the tomato topping.
Top the snapper with the tomato salad. Then, season with a pinch of sea salt and a drizzle of a basil infused olive oil. At the restaurant, they garnish with micro basil.
Serving Suggestion: Chardonnay
FOR MORE INFORMATION:
Bianca (Delano Hotel Miami Beach)
1685 Collins Ave
Miami Beach, FL 33139