Bite with Belkys: Pistachio crusted sea bass with saffron risotto

The Chef: Kamel Dahmani
El Baraka Restaurant
Hollywood, FL
(954) 926-1105

The Dish: Pistachio Crusted Sea Bass (Serves 4)

The Ingredients:
7 oz. Sea Bass (per person)
2 tbsp. ground pistachio nuts
1 tbsp. olive oil
Salt
Black and white pepper

The Steps:

Sear the sea bass in a pan with olive oil on both sides until browned.

Then add your ground pistachio to the top of the fish, and finish it off in a 450 degree oven for about 5 to 10 minutes.

Saffron Risotto
2 c. arbario rice
1/2 white onion (diced)
1 tbsp. olive oil
Saffron
Salt
Black and white pepper

Dice your onion and cook them in pan with olive oil until the onion becomes translucent. Add the rice and cook on low heat. Add the saffron, salt, and black and white pepper. Add the water and let simmer until cooked, and stir sparingly.

Warm Gazpacho Sauce
1 lb. tomatoes (chopped)
4 garlic cloves (minced)
1 c. fresh basil (julienned)
3 tbsp. olive oil
4 c. water
Salt and pepper

In a saucepan warm the oil and add garlic and cook until brown, then add the tomatoes to simmer and add basil, water salt and pepper.

Allow that to simmer on low for about 20 minutes, then strain the sauce and its ready to serve.

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