Bite with Belkys: Sea Bass Agua Pazza from Amalfi on the Beach

The Chef & Owner: Jose Davila
The Restaurant: Amalfi on the Beach (Claridge Hotel)
The Dish: Sea Bass Agua Pazza

Ingredients:

10 oz. Chilean Sea Bass
Salt, to taste
Pepper, to taste
1/2 cup of all purpose flour
1 Tbs. of extra virgin olive oil
1/2 tsp. of garlic, minced
1 tsp. of red onion, sliced
3 cherry tomatoes, cut in half
1/4 tsp. of anchovy filet
1/2 tsp. of capers, rinsed
1/2 tsp. of black Kalamata Olives
1/2 cup of white wine
1/4 cup of fish stock
1 dash of marinara sauce
2 Tbs. of butter
1/2 tsp of fresh basil, chopped
Bruschetta, sliced

Method of Preparation:

-Start by seasoning the Chilean Sea Bass with salt and pepper. Then coat the fish in all purpose flour. Now, sear the Sea Bass with a little olive oil in a hot pan.

-Next, add a drizzle of olive oil in a separate pan. Sauté chopped garlic, red onion, cherry tomatoes and anchovy.

-Then, toss in capers and black olives.

-After, place the seared fish in the pan and flambé with a shot of white wine. Pour in fish stock and marinara sauce.

-Then, thicken up the sauce with a little butter and finish with a touch of basil.

To Plate:

Simply serve the sauce with the fish. At the restaurant, they garnish it with fried leeks and place sliced bruschetta around the plate.

Serves: 1

Serving Suggestion: Pinot Grigio

FOR MORE INFORMATION:

Note:

Amalfi on the Beach and Claridge Hotel will offer 15% discount through August 30th, 2012 to anyone that mentions "A Bite with Belkys."

Restaurant discount will not apply to liquor and is not to be used with any other promotions. Must contact hotel directly for availability, terms and conditions at 305-604-8485."

Amalfi on the Beach (Claridge Hotel)
3500 Collins Avenue
Miami Beach, FL 33140
(305) 532-9115
www.amalfionthebeach.com