Thursday, June 27, 2013
Bite with Belkys: Chilean sea bass with jalapeņo beurre blanc from Cantina Laredo
Making a great meal at home is not only about the meat, chicken or fish. Tonight, one chef is showing us how a simple sauce can turn your dish into a gourmet meal. Let's grab a Bite with Belkys.
The Restaurant: Cantina Laredo (Village at Gulfstream Park)
The Dish: Chilean Sea Bass with Jalapeño Beurre Blanc
4-5 Chilean sea bass fillets, about 6 ounces each
1/2 tsp. of kosher salt
1/4 tsp. of black pepper
1/2 lb. of butter (melted)
1/8 cup of red onion
2 cloves of garlic (minced)
1/2 oz. of lime juice
1/2 cup of dry white wine
1/2 cup of heavy cream
1/2 Tbs. of cilantro (finely chopped)
1/8 cup of roasted jalapeño
1/3 cup of tomato (diced)
cilantro lime rice (side option)
vegetables (side option)
Method of Preparation:
-Start by seasoning the Chilean Sea Bass with salt and black pepper. Then, cook the fish in melted butter for about 3 to 4 minutes on each side.
-Now, prepare the Beurre Blanc Sauce. In a saucepan with melted butter, add red onion, garlic, black pepper, lime juice, dry white wine and dash of heavy whipping cream. Let the sauce simmer.
-Then, slowly whisk in small amounts of butter. It must be done slowly to avoid breaking the sauce.
-Next, strain the sauce and add cilantro, roasted jalapeño, salt and tomato.
You can top the fish with the Jalapeño Beurre Blanc Sauce. At the restaurant they like to serve a side of cilantro lime rice and vegetables.
Serving Suggestion: Chardonnay
Take a printed copy of the recipe to the restaurant and receive a complimentary Queso Laredo. (Valid one month after the air date.)
(Village at Gulfstream Park)
501 Silks Run #1120
Hallandale Beach, FL 33009